外源性抗氧化肽对凝固型酸奶品质及抗氧化活性的影响

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中图分类号：TS252.54 文献标志码：A 文章编号：1000-9973（2025）11-0085-07

Abstract： Antioxidant peptides are structural proteins with biological functions， which could scavenge excessive free radicals in the body. They have strong oxidative persistence and stability，and have broad application prospects in the food field. Numerous studies have shown that fermented meat products can serve as a source of natural antioxidant peptides. The research team extracts antioxidant peptides from fermented dried sausages in preliminary tests and demonstrates their good antioxidant activity. The antioxidant peptides are added into set yogurt to improve its quality and functional characteristics.Different concentrations of antioxidant peptides （0% ， 0.25% ， 0.5% ， 0.75% ， 1% ， 1.25% ， 1.5% ）areadded into set yogurt，and its water holding capacity，whey precipitation rate，DPPH free radical scavenging rate， reducing power and the other indexes are measured respectively. The results show that when the concentration of antioxidant peptides is 1.25% ，the gel strength of the yogurt increases to 16.96% ，and the whey precipitation rate decreases to 4.89% . The results of in vitro antioxidant test show that the addition of antioxidant peptides significantly increases the antioxidant capacity of set yogurt （ ⋅P<0. 05） .The sensory quality of set yogurt is improved to varying degrees. Combining sensory indexes and economic analysis，when the concentration of antioxidant peptides is 1.25% ，the prepared set yogurt has good quality and excellnt antioxidant activity. Therefore，the addition of exogenous antioxidant peptides can improve the quality of yogurt to a certain extent，and enhance its antioxidant activity，which has provided a theoretical basis for the development of functional yogurt.

Key words： set yogurt;antioxidant peptides; quality;antioxidant activity; functionality

具备抗氧化活性的功能性食品是当今食品市场的研发重点和消费热点，备受食品领域关注，具有良好的市场前景。（剩余13899字）