4种常用稳定剂和丝素蛋白对搅拌型酸奶黏度和保水性的影响

摘要/Abstract

摘要： 为改善丝素酸奶的品质，采用二因素三水平析因试验设计，考察4种常用稳定剂(果胶、黄原胶、海藻酸钠、耐酸性羧甲基纤维素钠(CMC))与丝素蛋白对搅拌型酸奶黏度、保水性的影响。结果显示：果胶、黄原胶、海藻酸钠和丝素蛋白对搅拌型酸奶的黏度均有极显著的影响(P＜0.01)，上述3种稳定剂和丝素蛋白对酸奶的黏度均有极显著的交互作用(P＜0.01)；果胶、黄原胶、耐酸性CMC和丝素蛋白对酸奶的保水性均有极显著的影响(P＜0.01)，其中黄原胶和丝素蛋白对酸奶的保水性有极显著的交互作用(P＜0.01)。获得4个优化组合，分别为0.5%丝素蛋白和0.01%果胶，酸奶的黏度和保水性分别为903.8mPa·s、65.5%；1%丝素蛋白和0.03%黄原胶，酸奶的黏度和保水性分别为1196.2mPa·s、68.0%；1%丝素蛋白和0.03%海藻酸钠，酸奶的黏度和保水性分别为1320.6mPa·s、68.3%；0.5%丝素蛋白和0.05%酸性CMC，酸奶的黏度和保水性分别为962.1mPa·s、65.0%。

关键词: 稳定剂, 丝素蛋白, 酸奶, 黏度, 保水性

Abstract: In order to improve the quality of silk fibroin yogurt, a two-variable, three-level factorial experimental design was used to explore the effects of silk fibroin in combination with one of four common stabilizers including pectin, xanthan gum, sodium alginate, acid-resistant carboxymethyl-cellulose (CMC) on the viscosity and water-holding capacity of stirred yogurt. The results showed that combined with pectin, xanthan gum or sodium alginate, silk fibroin had a highly significant on the viscosity of stirred yogurt (P＜0.01). Moreover, there was a highly significant interaction of silk fibroin with each of the three stabilizers (P＜0.01). All the combinations of silk fibroin with pectin, xanthan gum or acid-resistant CMC had a highly significant effect on water-holding capacity of stirred yogurt (P＜0.01), and a highly significant interaction between silk fibroin and xanthan gum was found (P＜ 0.01). Four optimized combinations were obtained as follows: 0.5% silk fibroin and 0.01% pectin, 1% silk fibroin and 0.03% xanthan gum, 1% silk fibroin and 0.03% sodium alginate, and 0.5% silk fibroin and 0.05% acid-resistant CMC, which revealed a viscosity and a water-holding capacity of 903.8 mPa•s and 65.5%, 1196.2 mPa•s and 68.0%, 1320.6 mPa•s and 68.3%, and 962.1 mPa•s and 65.0%, respectively.

Key words: stabilizer, silk fibroin, yogurt, viscosity, water-holding capacity

中图分类号:

TS252.1

屠?洁，刘冠卉*，燕?薇. 4种常用稳定剂和丝素蛋白对搅拌型酸奶黏度和保水性的影响[J]. 食品科学, 2012, 33(21): 136-140.

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