Varedesara Mahnaz Samadi, Ariaii Peiman, Hesari Javad
Department of Food Science & Technology Ayatolla Amoli Branch Islamic Azad University Amol Iran.
Department of Food and Technology College of Agriculture University of Tabriz Tabriz Iran.
Food Sci Nutr. 2021 Feb 18;9(4):2180-2190. doi: 10.1002/fsn3.2188. eCollection 2021 Apr.
In this study, the effect of grape seed protein hydrolysate (GPH) on the physicochemical and sensory properties of stirred yogurt was evaluated. At first, the antioxidant properties and degree of hydrolysis (DH) of GPH were determined using the microbial protease enzymes (alcalase and flavourzyme), the results showed that alcalase enzyme can produce GPH with higher DH and antioxidant properties ( < .05). Also, increasing the hydrolysis time had a positive effect on these properties ( < .05). The DH, free radical scavenging DPPH, and ferric reducing power for GPH by alcalase at 30 min was 21.51%, 88.68%, and 0.33 μmol ferrous/ g, respectively. Therefore, this treatment was used for further experiments. In the next part, the mentioned GPH was added to the stirred yogurt with three concentrations (0.5, 1.5, and 1.5%) and physicochemical properties and viability of and sensory properties were measured during 15 days of storage. The results showed that the GPH treatment had higher pH, viscosity, and texture firmness and less acidity and syneresis compared with the control sample ( < .05). Also, in these samples, the decreasing trend of viability was slower than the control treatment during the storage period ( < .05). In most parameters, better results were observed with increasing the concentration GPH and all the treatments were acceptable in terms of sensory properties. Therefore, by producing yogurt containing GPH, a new functional food can be provided for consumers of dairy products, which in addition to the desired taste, good nutritional properties can be also achieved from its consumption.
在本研究中，评估了葡萄籽蛋白水解物（GPH）对搅拌型酸奶理化性质和感官特性的影响。首先，使用微生物蛋白酶（碱性蛋白酶和风味酶）测定了GPH的抗氧化性能和水解度（DH），结果表明碱性蛋白酶能够产生具有更高DH和抗氧化性能的GPH（P<0.05）。此外，延长水解时间对这些性能有积极影响（P<0.05）。碱性蛋白酶在30分钟时制备的GPH的DH、自由基清除DPPH和铁还原能力分别为21.51%、88.68%和0.33μmol亚铁/克。因此，该处理用于进一步实验。在下一部分中，将上述GPH以三种浓度（0.5%、1.5%和1.5%）添加到搅拌型酸奶中，并在储存15天期间测量其理化性质、乳酸菌活力和感官特性。结果表明，与对照样品相比，GPH处理的酸奶具有更高的pH值、粘度和质地硬度，酸度和脱水收缩更少（P<0.05）。此外，在这些样品中，储存期间乳酸菌活力的下降趋势比对照处理慢（P<0.05）。在大多数参数中，随着GPH浓度的增加，观察到更好的结果，并且所有处理在感官特性方面都是可接受的。因此，通过生产含有GPH的酸奶，可以为乳制品消费者提供一种新的功能性食品，除了具有理想的口感外，食用它还可以获得良好的营养特性。
