Effect of Whey Protein Hydrolysate on the Quality and Antioxidant Activity of Yogurt
[Objective]To shorten the fermentation time of yogurt,improve dairy production efficiency,and further enhance the nutritional value and functional characteristics of yogurt.[Method]This paper investigated the effects of whey protein hydrolysate on multiple indicators of yogurt,including acidity,pH value,viscosity,water holding capacity,number of lactic acid bacteria,sensory quality,texture characteristics,and antioxidant activity.[Result]Research has shown that during yogurt fermentation,whey protein hydrolysate can promote the growth of lactic acid bacteria,improve fermentation acid production capacity,and effectively shorten fermentation time.However,when the amount of enzyme hydrolysate added exceeds 4％,the viscosity and water holding capacity of yogurt will decrease with the increase of enzyme hydrolysate added.According to comprehensive analysis,when the amount of whey protein hydrolysate added to whey protein is 4％,the sensory quality,texture characteristics,and antioxidant activity of yogurt are better.Among them,the ABTS free radical scavenging rate is 90.07％,the DPPH free radical scavenging rate is 74.94％,the hydroxyl free radical scavenging rate is 90.17％,and the reducing power A700 is 0.657.[Conclusion]Adding an appropriate amount of whey protein hydrolysate during yogurt fermentation can not only shorten the fermentation cycle of yogurt,but also improve its quality and antioxidant performance.
yogurtwhey protein hydrolysateneutral proteasepromoting fermentationantioxidant
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