Abstract: Microparticulated whey protein (at 0.5 g/100 mL) and two physically modified starches (modified barley and rice; at 0.5, 1.0 g/100 mL) were separately added as clean label ingredients to yogurt to investigate their effects on yogurt properties. The results demonstrated that all five yogurt systems had high water-holding capacity and viscosity, with the one with 1.0 g/100 mL modified barley starch having the highest water-holding capacity (70.20%) and highest viscosity (4 422 mPa·s). In addition, the particle size distribution and rheological analyses consistently showed that modified barley starch had a positive effect on the stability of yogurt. The yogurt with microparticulated whey protein was slightly but not significantly inferior to those with modified starches in all the parameters analyzed.

Key words: microparticulated whey protein, physically modified starches, clean label, stability

摘要： 将微粒化乳清蛋白和2 种物理改性淀粉（大麦物理改性淀粉和大米物理改性淀粉）作为酸乳清洁标签的高蛋白饮用型酸乳体系，研究微粒化乳清蛋白（0.5 g/100 mL）和2 种物理改性淀粉（0.5、1.0 g/100 mL）对酸乳体系的影响。结果表明：5 种不同酸乳体系均具有较好的持水性和较高的黏度，其中，大麦物理改性淀粉添加量为1.0 g/100 mL的酸乳体系持水力最高，达70.20%，该体系黏度也最高，为4 422 mPa·s；粒径分布和流变学特性分析结果均显示，大麦物理改性淀粉对酸乳体系的稳定性有较好的维持作用；微粒化乳清蛋白酸乳体系指标值略低于物理改性淀粉体系，但是差异并不明显。

关键词: 微粒化乳清蛋白, 物理改性淀粉, 清洁标签, 稳定性