Qu Guangfan, Yang Feiyan, Zhang Hanzhi, Liu Yanfeng, He Xudong, Liu Fei, Sun Shuguo, Luo Zhang
National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China.
College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, Tibet, China.
Food Chem X. 2024 May 16;22:101452. doi: 10.1016/j.fochx.2024.101452. eCollection 2024 Jun 30.
The purpose of this study was to compare the structural and functional of protein from yak milk residue, which collected from different elevations (MRP1 and MRP2) in Tibet, as well as their potential for enhancing the quality of non-fat yogurt. The results showed that MRP1 exhibited higher levels of β-sheet, turbidity, particle size, and gel properties. MRP2 had better flexibility, emulsification, foaming, water/oil absorption capacity. The addition of MRP1 (3%) could improve texture and sensory properties of yogurt. Although MRP2 yogurt had higher hardness, gumminess, chewiness and water holding capacity, poor mouthfeel. Rheological test showed that MRPs yogurt exhibited typical gel-like and shear-thinning behavior. Moreover, the fortification of non-fat yogurts with MRP1 brought the formation of larger protein clusters with a more tightly knit network of smaller pores. These results indicate that MRP1 can be used as a fat substitute to improve the quality of non-fat yogurt.
本研究的目的是比较从西藏不同海拔地区收集的牦牛奶渣蛋白（MRP1和MRP2）的结构和功能，以及它们对提高脱脂酸奶品质的潜力。结果表明，MRP1表现出较高水平的β-折叠、浊度、粒径和凝胶特性。MRP2具有更好的柔韧性、乳化性、起泡性、水/油吸收能力。添加3%的MRP1可以改善酸奶的质地和感官特性。虽然MRP2酸奶具有较高的硬度、黏性、咀嚼性和持水能力，但口感较差。流变学测试表明，MRPs酸奶表现出典型的凝胶状和剪切变稀行为。此外，用MRP1强化脱脂酸奶会形成更大的蛋白质簇，其小孔网络更紧密。这些结果表明，MRP1可以用作脂肪替代品来提高脱脂酸奶的品质。
