Plant-derived active peptides are peptide compounds with physiological functions that are separated from plant-derived foods. They are of various types and come from a wide range of sources. They can supplement or replace some traditional food formulas, thereby improving the nutritional value of food.

Yogurt is a dairy product made from fresh milk or milk powder and fermented by lactic acid bacteria. It is popular among consumers because of its high nutritional value, rich in nutrients such as protein and calcium, and its ability to prevent diseases and promote gastrointestinal motility.

The study found that the addition of collagen peptides changed the porous network structure of coagulated yogurt, thereby improving the water holding capacity of the yogurt and reducing the hardness, adhesion and viscosity of it. Adding different amounts of whey protein powder improved the water holding capacity, acidity and other indicators of coagulated yogurt, thereby improving the overall quality of the product.

As the amount of soy protein active peptides added increased, the pH value showed an overall upward trend; when the amount of soy protein active peptides added increased from 0.6% to 1.8%, the pH value of yogurt increased slightly to 4.64 (P>0.05). After continuing to add soy protein active peptides, the pH value increased and the acidity decreased (P<0.05). The reason for this trend is that the pH value of soy protein active peptides is 7 to 9, which is alkaline, so as soy protein active peptides are added, the pH value rises.

Therefore, adding vegan collagen peptide into coagulated yogurt has a potential market.

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