Citation: | YIN Xinya, LI Mengyao, LI Hehe, et al. Effects of Protein-glutaminase and Starter Cultures on the Quality of Walnut-based Yogurt[J]. Science and Technology of Food Industry, 2024, 45(18): 128−137. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100214. |
[1] |
KONG X Z, ZHANG L N, LU X, et al. Effect of high-speed shearing treatment on dehulled walnut proteins[J]. LWT-Food Science and Technology,2019,116:108500. doi: 10.1016/j.lwt.2019.108500
|
[2] |
ZHANG G Q, MA S J, LIU X, et al. Protein-glutaminase:Research progress and prospect in food manufacturing[J]. Food Bioscience,2021,43:101314. doi: 10.1016/j.fbio.2021.101314
|
[3] |
CHEN X, FU W Y, LUO Y C, et al. Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications[J]. Comprehensive Reviews in Food Science and Food Safety,2021,20(4):3788−3817. doi: 10.1111/1541-4337.12759
|
[4] |
MA S J, LIU X, ZHOU J W, et al. Characterization of high internal phase emulsions stabilized by protein glutaminase-deamidated wheat gluten[J]. LWT-Food Science and Technology,2023,179:114622. doi: 10.1016/j.lwt.2023.114622
|
[5] |
ZHONG Q J, SONTAG S T, SALOVAARA H, et al. Oat protein solubility and emulsion properties improved by enzymatic deamidation[J]. Journal of Cereal Science,2015,64:126−132. doi: 10.1016/j.jcs.2015.04.010
|
[6] |
JIANG Y Q, WANG Z J, HE Z Y, et al. Effect of heat-induced aggregation of soy protein isolate on protein-glutaminase deamidation and the emulsifying properties of deamidated products[J]. 2022, 154:112328.
|
[7] |
FANG L Y, XIANG H, SUN-WATERHOUSE D X, et al. Enhancing the usability of pea protein isolate in food applications through modifying its structural and sensory properties via deamidation by glutaminase[J]. Agricultural and Food Chemistry,2020,68:1691−1697. doi: 10.1021/acs.jafc.9b06046
|
[8] |
MIWA N, YOKOYAMA K, WAKABAYASHI H, et al. Effect of deamidation by protein-glutaminase on physicochemical and functional properties of skim milk[J]. International Dairy Journal,2010,20(6):393−399. doi: 10.1016/j.idairyj.2009.12.015
|
[9] |
WU J J, DAI T, LIN R Y, et al. Effect of protein-glutaminase on the texture, rheology, microstructure and sensory properties of skimmed set-type yoghurt[J]. Food Chemistry,2023,429:136831. doi: 10.1016/j.foodchem.2023.136831
|
[10] |
马文艺, 李兴飞, 刘军, 等. 制浆工艺和发酵剂分别对豌豆浆风味和豌豆酸奶品质的影响[J]. 食品与发酵工业,2021,47(20):188−193. [MA W Y, LI X F, LIU J, et al. The effects of pulping process and starter on the flavor of pea milk and the quality of pea yogurt respectively[J]. Food and Fermentation Industries,2021,47(20):188−193.]
MA W Y, LI X F, LIU J, et al. The effects of pulping process and starter on the flavor of pea milk and the quality of pea yogurt respectively[J]. Food and Fermentation Industries, 2021, 47(20): 188−193.
|
[11] |
林浩鹏, 刘亚琼, 梁梦帆, 等. 商品发酵剂对凝固型核桃酸奶品质的影响研究[J]. 中国乳品工业,2020,48(4):61−64. [LIN H P, LIU Y Q, LIANG M F, et al. Study on the effect of commercial starter on the quality of solidified walnut yoghurt[J]. China Dairy Industry,2020,48(4):61−64.]
LIN H P, LIU Y Q, LIANG M F, et al. Study on the effect of commercial starter on the quality of solidified walnut yoghurt[J]. China Dairy Industry, 2020, 48(4): 61−64.
|
[12] |
LEVY R, OKUN Z, DAVIDOVICH-PINHAS M, et al. Utilization of high-pressure homogenization of potato protein isolate for the production of dairy-free yogurt-like fermented product[J]. Food Hydrocolloids,2021,113:106442. doi: 10.1016/j.foodhyd.2020.106442
|
[13] |
MIWA N, NIO N, SONOMOTO K. Effect of enzymatic deamidation by protein-glutaminase on the textural and microstructural properties of set yoghurt[J]. International Dairy Journal,2014,36(1):1−5. doi: 10.1016/j.idairyj.2013.12.002
|
[14] |
HUANG K, LIU Y Y, ZHANG Y, et al. Formulation of plant-based yoghurt from soybean and quinoa and evaluation of physicochemical, rheological, sensory and functional properties[J]. Food Bioscience,2022,49:101831. doi: 10.1016/j.fbio.2022.101831
|
[15] |
CHEN B F, ZHAO X J, CAI Y J, et al. Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt:structural architecture, rheological properties and moisture stability[J]. Food Hydrocolloids,2023,137:108413. doi: 10.1016/j.foodhyd.2022.108413
|
[16] |
斯梦, 孔祥珍, 张彩猛, 等. 不同糖类和蛋白质浓度对核桃乳发酵及其感官特性的影响[J]. 食品与发酵工业,2022,48(21):111−117. [SI M, KONG X Z, ZHANG C M, et al. Effects of sugar varieties and protein concentration on fermentation and sensory characteristics of fermented walnut milk[J]. Food and Fermentation Industries,2022,48(21):111−117.]
SI M, KONG X Z, ZHANG C M, et al. Effects of sugar varieties and protein concentration on fermentation and sensory characteristics of fermented walnut milk[J]. Food and Fermentation Industries, 2022, 48(21): 111−117.
|
[17] |
孙乾. 改性对核桃谷蛋白结构表征及功能特性的影响[D]. 乌鲁木齐:新疆农业大学, 2019. [SUN Q. Effects of modification on structural characterization and functional properties of walnut glutenin[D]. Urumqi:Xinjiang Agricultural University.]
SUN Q. Effects of modification on structural characterization and functional properties of walnut glutenin[D]. Urumqi: Xinjiang Agricultural University.
|
[18] |
ZHAO J, BHANDARI B, GAIANI C, et al. Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents[J]. Current Research in Food Science,2021,4:577−587. doi: 10.1016/j.crfs.2021.08.007
|
[19] |
李锋, 华欲飞. 应用不同类型的大豆蛋白制备大豆酸奶[J]. 无锡轻工大学学报,2004,23(3):61−64. [LI F, HUA Y F. Different types of soy protein were used to prepare soy yogurt[J]. Journal of Wuxi University of Light Industry,2004,23(3):61−64.]
LI F, HUA Y F. Different types of soy protein were used to prepare soy yogurt[J]. Journal of Wuxi University of Light Industry, 2004, 23(3): 61−64.
|
[20] |
韩芸娇, 梁玲, 邱雯雯, 等. 费氏丙酸杆菌与乳酸菌混合发酵酸奶研究[J]. 中国食品学报,2017,17(3):96−103. [HAN Y J, LIANG L, QIU W W, et al. Studies on fermented yogurt using Propionibacterium freudenreichii and Lactobacillus[J]. Journal of Chinese Institute of Food Science and Technology,2017,17(3):96−103.]
HAN Y J, LIANG L, QIU W W, et al. Studies on fermented yogurt using Propionibacterium freudenreichii and Lactobacillus[J]. Journal of Chinese Institute of Food Science and Technology, 2017, 17(3): 96−103.
|
[21] |
SHORI A B, ALJOHANI G S, AL-ZAHRANI A J, et al. Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp.[J]. LWT-Food Science and Technology,2022,153:112482. doi: 10.1016/j.lwt.2021.112482
|
[22] |
GHARAIE Z, AZIZI M H, BARZEGAR M, et al. Gum tragacanth oil/gels as an alternative to shortening in cookies:Rheological, chemical and textural properties[J]. LWT-Food Science and Technology,2019,105:265−271. doi: 10.1016/j.lwt.2019.02.025
|
[23] |
CUI H T, LI J, XU X Y, et al. Enzymatic interesterification of beef tallow/coconut oil blends to produce a superior margarine base stock[J]. International Journal of Food Science and Technology,2021,57(2):908−919.
|
[24] |
MASALOVA I, KAPIAMBA F, TSHILUMBU N, et al. Shear stability of highly concentrated emulsions[J]. Colloid Journal,2018,80(1):54−58. doi: 10.1134/S1061933X18010064
|
[25] |
KLOST M, RIBES G G, DRUSCH S. Enzymatic hydrolysis of pea protein:Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties[J]. Food Hydrocolloids,2020,105:105793. doi: 10.1016/j.foodhyd.2020.105793
|
[26] |
XU X Y, CUI H T, YUAN Z H, et al. Effects of different combinations of probiotics on rheology, microstructure, and moisture distribution of soy materials-based yogurt[J]. Journal of Food Science,2022,87(7):2820−2830. doi: 10.1111/1750-3841.16204
|
[27] |
吴俊霞, 程建明, 薛峰. 枸杞大豆蛋白植物基酸奶理化性质研究[J]. 食品与发酵工业,2023,49(10):193−198. [WU J X, CHENG J M, XUE F. Physiochemical properties of plant-based yogurt prepared by wolfberry and soy protein[J]. Food and Fermentation Industries,2023,49(10):193−198.]
WU J X, CHENG J M, XUE F. Physiochemical properties of plant-based yogurt prepared by wolfberry and soy protein[J]. Food and Fermentation Industries, 2023, 49(10): 193−198.
|
[28] |
韩永佳. 功能型酸奶的理化特性、抗氧化活性及微观结构的研究[D]. 合肥:合肥工业大学, 2016. [HAN Y J. Functional of yogurt on the physicochemical properties, antioxidant activity, and microstructure were studied[D]. Hefei:Hefei University of Technology, 2016.]
HAN Y J. Functional of yogurt on the physicochemical properties, antioxidant activity, and microstructure were studied[D]. Hefei: Hefei University of Technology, 2016.
|
[29] |
MIELE N A, CABISIDAN E K, BLAIOTTA G, et al. Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt[J]. International Dairy Journal,2017,100(12):9539−9550.
|
[30] |
GILBERT A, RIOUX L E, ST-GELAIS D, et al. Characterization of syneresis phenomena in stirred acid milk gel using low frequency nuclear magnetic resonance on hydrogen and image analyses[J]. Food Hydrocolloids,2020,106:105907. doi: 10.1016/j.foodhyd.2020.105907
|
[31] |
JØRGENSEN C E, ABRAHAMSEN R K, RUKKE E O, et al. Processing of high-protein yoghurt-a review[J]. International Dairy Journal,2019,88:42−59. doi: 10.1016/j.idairyj.2018.08.002
|