Title: Study on fermentation characteristics of soy 11S globulin-sugar conjugate on milk-base medium
Abstract: Soy 11S globulin-sugar conjugate(SSC) as an alternative protein source used in milk fermentation were studied.According to the results,the titratable acid in the yogurt was decreased with the increase of the SSC. Yogurt hardness,adhesiveness and water holding capacity were increased with the increase of the SSC.The sensory evaluation showed that conjugate increased yogurt's taste and morphological stability.The yoghurt presented the best properties while the ratio of the milk protein and the soy protein was 1:1.
Publication Year: 2010
Publication Date: 2010-01-01
Language: en
Type: article
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