Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase
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- 作者：Yan Wen (1)
Bao-Hua Kong (2)
Xin-Huai Zhao (1) (2) - 关键词：Bovine milk ; Set ; yoghurt ; Horseradish peroxidase ; Ferulic acid
- 刊名：Journal of Food Science and Technology
- 出版年：2014
- 出版时间：August 2014
- 年：2014
- 卷：51
- 期：8
- 页码：1525-1532
- 全文大小：1,365 KB
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39. Yuan ZY, Jiang TJ (2003) Horseradish Peroxidase. In: Whitaker JR, Voragen AGJ, Wong DWS (eds) Handbook of food enzymology. Marcel Dekker, New York, pp 403鈥?11 - 作者单位：Yan Wen (1)
Bao-Hua Kong (2)
Xin-Huai Zhao (1) (2)
1. Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, People鈥檚 Republic of China
2. Department of Food Science, Northeast Agricultural University, Harbin, 150030, People鈥檚 Republic of China - ISSN：0975-8402
文摘
Horseradish peroxidase (HRP, EC 1.11.1.7) was applied to treat whole bovine milk in the presence or absence of ferulic acid (FA). The treated milk exhibited different rheological properties from the control milk, and was used to prepare set-yoghurt with commercial direct vat set starter. Some chemical, textural and rheological properties of the yoghurt prepared were measured and compared. Compared to that prepared with the control milk, the yoghurt prepared with the HRP- or HRP and FA-treated bovine milk exhibited an increased hardness and adhesiveness, lower syneresis extent, higher apparent viscosity, and higher storage modulus and viscous modulus. Observation of the microstructure of the yoghurt samples under scanning electron microscopy illustrated that HRP treatment of bovine milk led to the prepared yoghurt a more compact and uniform structure. The results in the present work stated that treatment of bovine milk with HRP in the presence of ferulic acid could be applied to improve the quality of set-yoghurt.