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| Recovery of soybean whey protein and preparation of composite fermented milk |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240621 |
| KeyWord:soybean whey protein carrageenan fermented milk oligosaccharides volatile flavor substances |
| FundProject:山东省重点研发计划项目（2022CXGC010603） |
| Author Name | Affiliation | | TANG Xiyue1, LIU Jun2, HUA Yufei1, WANG Hongcai2,
ZHANG Caimeng1, LI Xingfei1 | 1.School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China；
2.Shandong Yuwang Ecological Food Co. , Ltd. , Dezhou 251200, Shandong, China |
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| Abstract: |
| The aim is to achieve high-value utilization of soybean whey, a by-product of soybean protein isolate production. Firstly, anionic polysaccharides were added to recover protein from soybean whey, and the recovery process was optimized. Subsequently, using soybean oligosaccharides and sucrose as carbon sources, composite fermented milk was prepared with the recovered soybean whey protein. The quality characteristics of the fermented milk under different carbon source addition levels and combination ratios were investigated.The results showed that the optimal conditions for soybean whey protein recovery were using ι-carrageenan (ι-CG) as the anionic polysaccharide, mass ratio of protein to carrageenan 2∶ 1, and pH 35. Under these conditions, the freeze-dried soybean whey protein/carrageenan powder had a protein content of (69.21±012)% and a total sugar content of (21.67±015)%.Fermentation results indicated that the group with only added sucrose had the fastest fermentation rate, with the 5% sucrose group reaching the fermentation endpoint in just 4 h. In contrast, the 3% oligosaccharides group had the longest fermentation time, requiring 9 h. Texture analysis revealed that the addition of oligosaccharides increased the viscosity index of the fermented milk. The highest viscosity index was achieved when the ratio of soybean oligosaccharides to sucrose was 1∶ 1, while the pure sucrose fermented milk had the lowest viscosity index.Volatile flavor compound analysis showed that 2,3-butanedione was the main flavor contributor in soybean whey protein/carrageenan composite fermented milk, imparting a creamy aroma. The addition of oligosaccharides increased the relative contribution rate of 2,3-butanedione to overall flavor and decreased the relative contribution rate of n-hexanal, which is associated with beany off-flavors. Microstructural analysis indicated that the pure sucrose fermented milk had a more uniform and loose structure compared to fermented milk containing oligosaccharides, which exhibited an uneven, reticular structure.Sensory evaluation results showed that the soybean whey protein/carrageenan composite fermented milk prepared with 2.5% sucrose + 2.5% soybean oligosaccharides as the carbon source had the best sensory quality.In summary, preparing fermented milk from soybean whey protein can realize the high-value utilization of soybean whey. In the soybean whey protein/carrageenan composite system, the combination of soybean oligosaccharides and sucrose as carbon sources can effectively improve the overall quality of fermented milk by synergistically regulating fermentation characteristics, textural properties, flavor characteristics, and sensory properties. |
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