Plant-derived bioactive peptides are peptide compounds with physiological functions isolated from plant-derived foods. They are diverse in types and wide in sources, and can supplement or replace some traditional food formulas, thereby improving the nutritional value of foods.
Yogurt is a dairy product made from fresh milk or milk powder through lactic acid bacteria fermentation. It is loved by consumers because of its high nutritional value, rich in nutrients such as protein and calcium, and its functions of preventing diseases and promoting gastrointestinal peristalsis.
Studies have found that the addition of collagen peptides changes the porous network structure of set-type yogurt, thereby improving the water-holding capacity of yogurt and reducing its hardness, gumminess, and viscosity.
In order to improve the quality and nutritional value of set-type yogurt, as well as quantitatively evaluate the influence of plant-derived bioactive peptides on the quality of set-type yogurt, pure cow’s milk was used as raw material, Lactobacillus bulgaricus and Streptococcus thermophilus as starters, and two plant-derived bioactive peptides, soybean active protein peptides (0%, 0.6%, 1.2%, 1.8%, 2.4%) and corn oligopeptides (0%, 0.5%, 1.0%, 1.5%, 2.0%), were used to prepare set-type yogurt. The quality was evaluated to determine the optimal process formula of plant-derived bioactive peptide set-type yogurt.
The set-type yogurt without soybean protein peptides had the lowest comprehensive sensory score, with poor color, taste and smell, and tissue state. The surface of the yogurt had water exudation, and the taste had a slight granular feeling. In general, when the addition amount of soybean active protein peptides was 0.6%, the set-type yogurt had a uniform tissue, a palatable flavor, and showed the best state.
When the addition amount of corn oligopeptides increased from 0% to 1%, the comprehensive sensory score of yogurt increased. Combined with sensory evaluation indicators, when the addition amount of corn oligopeptides was 0.5%, the yogurt showed uniform color, no whey precipitation, and emitted pure milk fragrance. With the fermentation of corn oligopeptides, the yogurt had smooth tissue, delicate taste, and no granular feeling.
The addition of plant-derived bioactive peptides can also make the small-molecule substances with more hydrophobic amino acids and uncharged hydrophilic amino acids in yogurt play a more significant role. It can also shorten the fermentation time of yogurt and improve the quality of yogurt.
Hainan Huayan Collagen is an excellent vegan collagen manufacturer in China, we have been in this field for almost 20 years. And Soy peptide and corn peptide powder is our popular products.
Welcome to contact us if you have any questions.
Post time: Jun-19-2025
