Effects of Modified Whey Protein on Quality and Cholate Binding Ability of Set Yoghurt

REN Haojie; DENG Kangyan; LU Yongcun; HA Chuanzhi; MEI Ying; LIU Yaqing; WU Chenle; CAO Yaling; HUANG Song; MEI Lin

doi:10.13386/j.issn1002-0306.2022040130

Volume 44 Issue 2

Jan. 2023

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Science and Technology of Food Industry > 2023 > 44(2): 123-133. > DOI: 10.13386/j.issn1002-0306.2022040130

REN Haojie, DENG Kangyan, LU Yongcun, et al. Effects of Modified Whey Protein on Quality and Cholate Binding Ability of Set Yoghurt[J]. Science and Technology of Food Industry, 2023, 44(2): 123−133. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040130.

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Effects of Modified Whey Protein on Quality and Cholate Binding Ability of Set Yoghurt

College of Tea and Food Science, Anhui Agricultural University, Hefei 230036, China

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Received Date: April 12, 2022
Available Online: November 16, 2022

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Abstract

In this study, whey protein (WPI-E+MA) modified with enzyme combined malic acid was added to set yoghurt in order to improve the texture and bile salt-binding ability. The effects of WPI-E+MA on quality, gel structure and cholate binding ability of set yoghurt were evaluated. The results showed that WPI-E+MA could improve the water holding capacity, apparent viscosity, shear stress and viscoelasticity of set yoghurt. And the optimal value was obtained at the addition amount of 8%. Besides, the gel mesh crosslinked structure of yogurt became more denser and had higher degree of polymerization with the addition of WPI-E+MA. The binding rate of sodium deoxycholate (SDC), sodium cholate (SC) and sodium taurocholate (STC) also reached the maximum value at 8%. WPI-E+MA could effectively improve the quality of set yoghurt and enhance the cholate binding ability.
- modified whey protein,
- set yoghurt,
- bile salt binding capacity,
- gel properties

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Science and Technology of Food Industry

Effects of Modified Whey Protein on Quality and Cholate Binding Ability of Set Yoghurt

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