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%。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第21期136-140,共5页
Food Science
关键词
稳定剂
丝素蛋白
酸奶
黏度
保水性
stabilizer
silk fibroin
yogurt
viscosity
water-holdingcapacity
