Effects of Modified Whey Protein on Quality and Cholate Binding Ability of Set Yoghurt

Abstract

In this study, whey protein (WPI-E+MA) modified with enzyme combined malic acid was added to set yoghurt in order to improve the texture and bile salt-binding ability. The effects of WPI-E+MA on quality, gel structure and cholate binding ability of set yoghurt were evaluated. The results showed that WPI-E+MA could improve the water holding capacity, apparent viscosity, shear stress and viscoelasticity of set yoghurt. And the optimal value was obtained at the addition amount of 8%. Besides, the gel mesh crosslinked structure of yogurt became more denser and had higher degree of polymerization with the addition of WPI-E+MA. The binding rate of sodium deoxycholate (SDC), sodium cholate (SC) and sodium taurocholate (STC) also reached the maximum value at 8%. WPI-E+MA could effectively improve the quality of set yoghurt and enhance the cholate binding ability.

Keywords

• modified whey protein
• set yoghurt
• bile salt binding capacity
• gel properties