鲍伟,郭婷玉,李雨宸,胡迎春,韩齐

• 1:黑龙江八一农垦大学食品学院
• 2:黑龙江省中加合作食品研究发展中心

摘要(Abstract)：

抗氧化肽是具备生物功能的结构蛋白，可以清除体内过多的自由基，具有较强的氧化持久性和稳定性，在食品领域具有较广阔的应用前景。大量研究证明发酵肉制品可以作为天然抗氧化肽的来源。该课题组在前期试验中从发酵风干肠中提取出抗氧化肽，并证明其具有较好的抗氧化活性。将抗氧化肽添加在凝固型酸奶中以提高其品质和功能特性。将不同浓度抗氧化肽(0%、0.25%、0.5%、0.75%、1%、1.25%、1.5%)添加到凝固型酸奶中，分别检测其持水力、乳清析出率、DPPH自由基清除率、还原能力等指标。结果表明，当抗氧化肽的浓度为1.25%时，酸奶的凝胶强度提升至16.96%,乳清析出率下降至4.89%;体外抗氧化试验结果表明，抗氧化肽的添加显著提高了凝固型酸奶的抗氧化能力(P<0.05);凝固型酸奶的感官品质得到不同程度的提升，结合感官指标和经济分析，当抗氧化肽浓度为1.25%时，制备的凝固型酸奶品质较好，具有优良的抗氧化活性。因此，外源性抗氧化肽的添加可以在一定程度上改善酸奶的品质，提高其抗氧化活性，为开发功能性酸奶提供了理论依据。

关键词(KeyWords)： 凝固型酸奶;抗氧化肽;品质;抗氧化活性;功能性

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金青年项目(32202109)

作者(Author): 鲍伟,郭婷玉,李雨宸,胡迎春,韩齐

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