文献类型：期刊文献

英文题名：Effect of γ-aminobutyric acid on the physicochemical, rheological and sensory properties of yoghurt

作者：Liu, Mingying[1,2,3,4];Wang, Yaosong[1,2,3,4];Jiang, Lihua[1,2,3,4];Xia, Quanming[1,2,3,4];Qiu, Yongjun[1,2,3,4];Fan, Liqiang[1,2,3,4];Zhou, Jiachun[1,2,3,4];Zhao, Liming[1,2,3,4]

机构：[1]E China Univ Sci & Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]Bright Dairy & Food Co Ltd, State Key Lab Dairy Biotechnol, Shanghai 200237, Peoples R China;[3]Shanghai Inst Mfg Technol, Shanghai 200237, Peoples R China;[4]Collaborat Innovat Ctr, Shanghai 200237, Peoples R China

年份：2015

卷号：68

期号：4

起止页码：503

外文期刊名：INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000362914700006)】；

基金：Funding supported by the Open Project Funding of State Key Laboratory of Dairy Biotechnology at Shanghai Bright Dairy & Food Co., Ltd. (SKLDB 2012-00) and National High Technology Research and Development Program of China (2014AA021202).

语种：英文

外文关键词：gamma-Aminobutyric acid; Yoghurt; Physicochemical properties; Texture; Colour

摘要：This study aimed to investigate the impacts of dairy processing conditions on the -aminobutyric acid (GABA) content and the effect of GABA on the quality of the resulting yoghurt. Serial concentrations of GABA (0.05-1.0%, w/w, milk basis) were designed during the preparation of yoghurt. Colour and physicochemical and rheological properties of yoghurt were also examined. The results indicated that the fermentation process had no significant influence on GABA content. TheGABA level greatly improved the texture properties of the resulting product at a concentration of 0.5% (w/w), whereas higher GABA concentrations impaired the texture. The lightness (L) value of yoghurt also increased in line with the GABA concentration.