植物性蛋白-多糖相互作用如何影响二进制水凝的特性? (一个审查)
Zahra Kazemi-Taskooh1, Mehdi Varidi1
1Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Azadi Sq., Mashhad, Khorasan Razavi, P.O. Box 9177948944, Iran. Kazemitaskooh.zahra@mail.um.ac.ir.
Food & function
|June 20, 2023
概括
植物蛋白-多糖相互作用增强复合水凝. 多糖改善凝结构,质地和保持水分的能力,同时降低消化能力,为动物蛋白质提供可持续的替代品.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
背景情况:
- 由于可取的感官特性,低热量含量和可调性,凝越来越受欢迎.
- 植物性蛋白质为动物蛋白质提供了一种可持续且具有成本效益的替代品.
- 结合多糖类可以显著提高植物蛋白的凝能力.
研究的目的:
- 批判性地分析植物蛋白与多糖合物的兼容性如何影响复合水凝的特性.
- 研究由这些相互作用引起的水凝的结构和功能变化.
主要方法:
- 对键 (H键) 和β (β) 结构的分析.
- 评价凝结速率,结构完整性,以及纹理/神经学性质.
- 微观结构分析,包括持水能力,硬度,弹性模量,多孔性和膨胀率.
主要成果:
- 多糖添加增加了H键和β结构,与更快的凝和更好的结构完整性相关.
- 从α-螺旋体 (α-螺旋体) 转变为β-薄膜 (β-薄膜) 以及胺I带的变化导致了更密集,更规则的微观结构.
- 关键性质,如持水能力,硬度和弹性模量得到增强,而孔隙性,膨胀率和消化能力下降.
- 蛋白质度主要影响了保持水分的能力,而多糖类则影响了膨胀率.
- 多糖类提供了保护性作用,防止蛋白酶透,降低了凝的消化能力.
结论:
- 植物蛋白与多糖的兼容性对于定制复合水凝特性至关重要.
- 多糖在增强凝结构,机械强度和保持水分方面发挥着至关重要的作用.
- 这些发现支持开发改进的植物性食品系统,控制消化能力和质地.
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