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Abstract：
The purpose of this study was to compare the structural and functional of protein from yak milk residue, which collected from different elevations (MRP1 and MRP2) in Tibet, as well as their potential for enhancing the quality of non-fat yogurt. The results showed that MRP1 exhibited higher levels of β-sheet, turbidity, particle size, and gel properties. MRP2 had better flexibility, emulsification, foaming, water/oil absorption capacity. The addition of MRP1 (3%) could improve texture and sensory properties of yogurt. Although MRP2 yogurt had higher hardness, gumminess, chewiness and water holding capacity, poor mouthfeel. Rheological test showed that MRPs yogurt exhibited typical gel-like and shear-thinning behavior. Moreover, the fortification of non-fat yogurts with MRP1 brought the formation of larger protein clusters with a more tightly knit network of smaller pores. These results indicate that MRP1 can be used as a fat substitute to improve the quality of non-fat yogurt.
摘要：
本研究的目的是比较牦牛乳渣中蛋白质的结构和功能，从西藏的不同海拔（MRP1和MRP2）收集，以及它们提高脱脂酸奶质量的潜力。结果表明，MRP1表现出更高水平的β-折叠，浊度,颗粒大小,和凝胶特性。MRP2具有更好的灵活性，乳化,发泡,水/油吸收能力。MRP1(3%)的添加可以改善酸奶的质构和感官特性。虽然MRP2酸奶具有较高的硬度,发胶,咀嚼性和持水能力，口感不好。流变测试表明，MRPs酸奶表现出典型的凝胶状和剪切稀化行为。此外，用MRP1强化非脂酸奶可以形成更大的蛋白质簇，并形成更紧密的小孔网络。这些结果表明，MRP1可以作为脂肪替代品改善脱脂酸奶的质量。
