文献类型： 外文期刊
作者： Wang, Wei 1 ; Wang, Nan 2 ; Liu, Caiqin 2 ; Jin, Jianhcang 2 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Qual & Stand Agr Prod, Hangzhou 310021, Zhejiang, Peoples R China
2.Zhejiang Shuren Univ, Coll Biol & Environm Engn, Hangzhou 310021, Zhejiang, Peoples R China
期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）
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收录情况： SCI
摘要： In the present study, the effect of silkworm pupae peptide on acidification, water-holding capacity (WHC), textural properties, sensory characteristics, angiotensin I-converting enzyme (ACE) inhibitory activity, and the amino acid composition of fermented milk products was studied. The addition of peptide enhanced acidification, thus reducing the fermentation time. Furthermore, addition of >0.7% peptide significantly (P < 0.05) decreased the WHC of the samples, while a further increase in the peptide concentration decreased the WHC. Textural analysis showed that the sample containing 0.5% peptide had the highest firmness (856.36 +/- 11.76 g) and consistency (2947.66 +/- 11.97 gs). Addition of 0.5% peptide also enhanced ACE inhibitory activity and amino acid content. In conclusion, silkworm pupae peptide enhanced the acidification and textural properties of yogurt, but produced a peculiar flavor in yogurt at concentrations of >0.3%. Therefore, further studies are necessary to optimize the flavor of yogurt containing silkworm pupae peptide.
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