关键词: 减脂酸奶, 胶原蛋白肽, 透明质酸, 理化特性, 流变性, 抗氧化活性

Abstract: To address the increased whey separation and insufficient textural quality caused by fat reduction in yogurt, a reduced-fat yogurt system incorporating collagen peptides (CP) and hyaluronic acid (HA) was developed. In the presence of CP, HA with different molecular weights was first screened based on whey separation and apparent viscosity. Subsequently, the effects of CP-HA blending ratios on the microstructure, physicochemical properties, rheological and tribological behaviors, antioxidant activity, and sensory quality of reduced-fat yogurt were systematically evaluated. The results showed that, compared with other molecular weights, 95 kDa HA combined with CP provided a more favorable balance between reduced whey separation and acceptable drinking viscosity. Within a CP:HA ratio range of 9:1 to 7:3, a denser protein-polysaccharide network was formed, resulting in a reduction in whey separation and improved lubrication performance and sensory acceptance. Among the tested formulations, the CP:HA ratio of 8:2 exhibited relatively higher system stability and antioxidant activity. Overall, the synergistic incorporation of CP and 95 kDa HA effectively improves the structural stability and overall quality of reduced-fat yogurt, providing experimental evidence for formulation optimization of low-fat and reduced-fat fermented dairy products.

Key words: reduced-fat yogurt, collagen peptides, hyaluronic acid, physicochemical properties, rheological properties, antioxidant activity