马钱,张贞炜,孙玉鼎,曹月刚,贾利蓉

• 1:四川大学轻工科学与工程学院
• 2:乳山市金果食品股份有限公司
• 3:四川大学青岛研究院

摘要(Abstract)：

为探究瓜尔豆胶和果胶对搅拌型花生蛋白酸奶稳定性的影响，在花生蛋白酸奶中分别添加0%～0.8%两种胶体，通过感官评价、黏度和持水力比较酸奶的质地与稳定性，并结合分子机制分析探究两种胶体的稳定机制。结果表明，花生蛋白酸奶的持水力、黏度、感官评分和流变特性(G′和G″)随两种胶体添加量的增加而提升，当胶体添加量为0.6%～0.8%时，果胶组酸奶的以上指标显著高于瓜尔豆胶组酸奶；果胶显著降低了花生蛋白酸奶的平均粒径(从1 919.3 nm降至1 305.57 nm),提高了Zeta电位绝对值(从14.01 mV升至37.65 mV),而瓜尔豆胶作用相反。分子间作用力分析显示，氢键是该酸奶体系中的主要稳定作用力，与对照组相比，添加0.6%的瓜尔豆胶和果胶分别使氢键占比提升了4.47%和12.55%。综上所述，果胶在维持搅拌型花生蛋白酸奶稳定性方面具有明显的优势。该研究为优化植物基酸奶配方、提升产品稳定性提供了理论依据。

关键词(KeyWords)： 果胶;瓜尔豆胶;花生蛋白;酸奶;稳定性

Abstract:

Keywords:

基金项目(Foundation): 四川大学青岛研究院-乳山市金果食品股份有限公司校企合作项目(21GH10301)

作者(Author): 马钱,张贞炜,孙玉鼎,曹月刚,贾利蓉

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