Effect of Hydrolyzed Lima Protein (Phaseolus Lunatus) on The Quality of Yogurt Products
Email tác giả liên hệ:
hoanpt@hcmute.edu.vnDOI:
https://doi.org/10.54644/jte.77.2023.1395Từ khóa:
Yogurt, Phaseolus lunatus, Fermented milk, Protein hydrolysis, ProteinTóm tắt
This study was conducted to evaluate the quality of yogurt with partial replacement of hydrolyzed Lima protein (Phaseolus lunatus). The hydrolysis of phaseolus protein by Alcalase at the rate of 0.24 AU/g protein, at 50 °C, shaking speed of 150 rpm for 1 hour was used to receive the hydrolyzed protein. The analytical results showed that the hydrolyzed protein content had a great influence on the whey separation of yogurt. The higher the hydrolyzed protein content (0% - 2%), the higher the whey separation (39.12% - 46.6%). Besides, hydrolyzed protein also contributed to shortening yogurt fermentation duration. The results of rheological analysis of yogurt samples showed that the yogurts partially replaced with hydrolyzed Lima protein had higher viscosity and shear stress than the reference sample 1 (Ref1 - without protein replacement). Sensory evaluation results showed that yogurt samples replacing 1% hydrolyzed protein (YP1) were preferred over other replacement samples. Microbial transglutaminase (MTGase) of 1.5 IU/g protein formed a cross-link between protein molecules that improved the water holding capacity of yogurt better than the Ref1. Product YP1 has chemical composition and microbiological criteria that meet the standards of TCVN 7030:2009 (Codex stan 243-2003) about fermented milk. The technological process of the researched yogurt production is fully applicable at pilot and industrial scales.
Tải xuống: 0
Tài liệu tham khảo
SSI inc. "Prospects of the Dairy Industry in 2021: Industry Consolidation Advancing Rapidly." (in Vietnamese), vietstock.vn.
P. Bierzuńska et al., “Storage Stability of Texture and Sensory Properties of Yogurt with the Addition of Polymerized Whey Proteins,” Foods, vol. 8, no. 11, p. 548, Nov. 2019, doi: 10.3390/foods8110548.
C. Schorsch, H. Carrie, and I. T. Norton, “Cross-linking casein micelles by a microbial transglutaminase: influence of cross-links in acid-induced gelation,” Int. Dairy J., vol. 10, no. 8, pp. 529–539, Jan. 2000, doi: 10.1016/S0958-6946(00)00069-8.
A. A. Oshodi and V. A. Aletor, “Functional properties of haemagglutinins (lectins) extracted from some edible varieties of lima beans (Phaseolus lunatus Linn),” Int. J. Food Sci. Nutr., vol. 44, no. 2, pp. 133–136, Jan. 1993, doi: 10.3109/09637489309017431.
D. B. Ancona et al., “Functional properties of hydrolysates from Phaseolus lunatus seeds,” Int. J. Food Sci. Technol., vol. 44, no. 1, pp. 128–137, Jan. 2009, doi: 10.1111/j.1365-2621.2007.01690.x.
Y. Liu, G. Zhao, J. Ren, M. Zhao, and B. Yang, “Effect of denaturation during extraction on the conformational and functional properties of peanut protein isolate,” Innov. Food Sci. Emerg. Technol., vol. 12, no. 3, pp. 375–380, Jul. 2011, doi: 10.1016/j.ifset.2011.01.012.
P. N. N. Aragón et al., “Protein hydrolysates and ultrafiltered < 1 KDa fractions from Phaseolus lunatus, Phaseolus vulgaris and Mucuna pruriens exhibit antihyperglycemic activity, intestinal glucose absorption and α -glucosidase inhibition with no acute toxicity in rodents,” J. Sci. Food Agric., vol. 99, no. 2, pp. 587–595, Jan. 2019, doi: 10.1002/jsfa.9219.
P. Hoan, N. V. Tien, and T. K. Son, “Physico-Chemical and Functional Properties of Protein Concentrate from Lima Beans (Phaseolus lunatus),” J. Tech. Educ. Sci., no. 70B, pp. 48–56, Jun. 2022, doi: 10.54644/jte.70B.2022.1180.
E. P. Lugo et al., “Effects of sequential enzymatic hydrolysis on structural, bioactive and functional properties of Phaseolus lunatus protein isolate,” Food Sci. Technol., vol. 34, no. 3, pp. 441–448, Sep. 2014, doi: 10.1590/1678-457x.6349.
T. Amatayakul, F. Sherkat, and N. P. Shah, “Syneresis in set yogurt as affected by EPS starter cultures and levels of solids,” Int. J. Dairy Technol., vol. 59, no. 3, pp. 216–221, Aug. 2006, doi: 10.1111/j.1471-0307.2006.00264.x.
Fermented milk - Determination of titratable acidity, TCVN 6509:2013 (ISO/TS 11869:2012), 2013.
J. F. Steffe, Rheological methods in food process engineering, 2nd Ed., USA: Freeman Press, 1996.
H. T. Lawless and H. Heymann, Sensory Evaluation of Food. New York, NY, USA: Springer New York, 2010.
Dried milk - Determination of moisture content (Reference method), ISO 5537:2004, Vietnam, 2004.
Milk and milk products — Determination of ash, ISO/CD 9877 | IDF 258.
Dried milk and dried milk products - Determination of fat content - Gravimetric method (Reference method), ISO 1736:2008/IDF 9:2008, 2008.
Milk — Determination of fat content — Gravimetric method (Reference method), ISO 1211:2010 | IDF 1:2010, 2010.
Milk and milk products — Determination of nitrogen content — Part 1: Kjeldahl principle and crude protein calculation, ISO 8968-1:2014 | IDF 20-1:2014, 2014.
Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method, ISO 20483:2013, 2013.
Vietnamese National Standards for Fermented Milk, TCVN 7030:2009 (CODEX STAN 243-2003), 2023.
P. S. Yi et al., “Study on Acidity and Rheological Behaviour of Yogurt Mixed with Enzymatic Soy-protein Hydrolysate,” Food Sci., vol. 27, no. 3, pp. 48–51, 2006.
Y. Hu, Y. Li, and X. Liu, “Soybean peptides promote yoghurt fermentation and quality,” Biotechnol. Lett., vol. 42, no. 10, pp. 1927–1937, Oct. 2020, doi: 10.1007/s10529-020-02912-2.
C. Zhao et al., “Effect of casein hydrolysates on yogurt fermentation and texture properties during storage,” Food Technol. Biotechnol., vol. 44, no. 3, pp. 429–434, 2006.
Z. Hongfei, B. Fengling, Z. Fang, P. Walczak, J. Xiangning, and Z. Bolin, “Characterization of Soybean Protein Hydrolysates able to Promote the Proliferation of Streptococcus Thermophilus ST,” J. Food Sci., vol. 78, no. 4, pp. M575–M581, Apr. 2013, doi: 10.1111/1750-3841.12075.
X. Wang, E. Kristo, and G. LaPointe, “The effect of apple pomace on the texture, rheology and microstructure of set type yogurt,” Food Hydrocoll., vol. 91, pp. 83–91, Jun. 2019, doi: 10.1016/j.foodhyd.2019.01.004.
J. A. M. Berghout, R. M. Boom, and A. J. van der Goot, “Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate,” Food Hydrocoll., vol. 43, pp. 465–472, Jan. 2015, doi: 10.1016/j.foodhyd.2014.07.003.
B. Guldiken, J. Stobbs, and M. Nickerson, “Heat induced gelation of pulse protein networks,” Food Chem., vol. 350, p. 129158, Jul. 2021, doi: 10.1016/j.foodchem.2021.129158.
M. Felix et al., “Development of thermally processed bioactive pea protein gels: Evaluation of mechanical and antioxidant properties,” Food Bioprod. Process., vol. 101, pp. 74–83, Jan. 2017, doi: 10.1016/j.fbp.2016.10.013.
A. G. B. Wouters et al., “Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems,” Compr. Rev. Food Sci. Food Saf., vol. 15, no. 4, pp. 786–800, Jul. 2016, doi: 10.1111/1541-4337.12209.
Y. N. Zhang and X. H. Zhao, “Study on the Functional Properties of Soybean Protein Isolate Cross-Linked with Gelatin by Microbial Transglutaminase,” Int. J. Food Prop., vol. 16, no. 6, pp. 1257–1270, Aug. 2013, doi: 10.1080/10942912.2011.583705.
M. Dabbour et al., “Effect of Drying Techniques on the Physical, Functional, and Rheological Attributes of Isolated Sunflower Protein and Its Hydrolysate,” Processes, vol. 10, no. 1, p. 13, Dec. 2021, doi: 10.3390/pr10010013.
Setiadi and J. P. Ramdhani, “Effect of transglutaminase addition to chemical, physical, and culture survivability of yogurt during storage period,” E3S Web Conf., vol. 67, p. 03042, Nov. 2018, doi: 10.1051/e3sconf/20186703042.
H. S. Joyner, Rheology of Semisolid Foods. Cham: Springer International Publishing, 2019.
H. F. Miranda et al., “Physicochemical, rheological, bioactive and consumer acceptance analyses of concha-type Mexican sweet bread containing Lima bean or cowpea hydrolysates,” LWT - Food Sci. Technol., vol. 80, pp. 250–256, 2017, doi: 10.1016/j.lwt.2017.02.034.
J. P. Farnsworth, J. Li, G. M. Hendricks, and M. R. Guo, “Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt,” Small Rumin. Res., vol. 65, no. 1–2, pp. 113–121, Sep. 2006, doi: 10.1016/j.smallrumres.2005.05.036.
P. C. Lorenzen, H. Neve, A. Mautner, and E. Schlimme, “Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yoghurt,” Int. J. Dairy Technol., vol. 55, no. 3, pp. 152–157, Aug. 2002, doi: 10.1046/j.1471-0307.2002.00065.x.
T. Şanlı, E. Sezgin, O. Deveci, E. Şenel, and M. Benli, “Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt,” Food Hydrocoll., vol. 25, no. 6, pp. 1477–1481, Aug. 2011, doi: 10.1016/j.foodhyd.2010.09.028.
E. M. López, E. Palou, and A. L. Malo, “Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria,” J. Dairy Sci., vol. 97, no. 5, pp. 2578–2590, May 2014, doi: 10.3168/jds.2013-7551.
Tải xuống
Đã Xuất bản
Cách trích dẫn
Giấy phép
Bản quyền (c) 2023 Tạp chí Khoa học Giáo dục Kỹ Thuật - ĐH SPKT TP.HCM
Tác phẩm này được cấp phép theo Giấy phép quốc tế Creative Commons Attribution-NonCommercial 4.0 .
Bản quyền thuộc về JTE.
