Improving fermented milk products using pH-responsive whey protein fibrils: A case study on stirred yogurt

被引：2

作者：

Ouyang, Kefan ^{[1
]}

Xie, Hexiang ^{[1
]}

Wu, Kongwei ^{[1
]}

Xiong, Hua ^{[1
]}

Zhao, Qiang ^{[1
]}

机构：

[1] Nanchang Univ, State Key Lab Food Sci & Resources, Nanchang 330047, Jiangxi, Peoples R China

来源：

FOOD BIOSCIENCE | 2024年 / 60卷

关键词：

Yogurt; Whey protein isolate; Amyloid fibrils; Rheology; Microstructure;

D O I：

10.1016/j.fbio.2024.104507

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to investigate the potential of pre-adding protein fibrils (PF), a pH-responsive biomaterial obtained from whey, to enhance the quality of stirred yogurt. Recognizing the need for natural additives to improve yogurt quality without synthetic interventions, we assessed the impact of PF on yogurt's fermentation, rheology, and microstructure. The findings indicated that PF-fortified yogurt achieved improved viscosity and structural integrity, along with a faster fermentation profile compared to the control. Particularly, PF concentrations between 0.25% and 0.50% were optimal, facilitating the formation of a dynamic protein network that significantly enhanced the yogurt's gel-like consistency and supported lactic acid bacteria proliferation. The study reveals PF as a natural additive candidate for yogurt production, offering a natural and effective strategy to elevate the quality and nutritional value of fermented dairy products, aligning with the current trends towards sustainable and health-oriented food innovation.

引用

页数：5