植物性蛋白质用于强化麦酸奶的储存稳定性和生物活性
Hande Demir1, Levent Yurdaer Aydemir2, Muhammed Şefik Özel3
1Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey.
Journal of food science
|August 17, 2023
概括
植物性花生蛋白分离物 (PNP) 和商用豆蛋白 (CPP) 可以提高麦酸奶的质量. PNP和CPP改善了营养和生物活性特性,PNP显示出优越的整体效益,为酸奶质感和生产者废物提供解决方案.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 生物技术是生物技术.
背景情况:
- 植物酸奶越来越受欢迎,但由于蛋白质含量低,往往缺乏理想的纹理和感官属性.
- 花生蛋白分离物 (PNP) 和商用豆蛋白 (CPP) 是提高植物酸奶质量的潜在成分.
研究的目的:
- 评估添加PNP和CPP对麦酸奶 (OY) 的技术功能特性和质量的影响.
- 评估与PNP和CPP配制的OY的营养和生物活性增强.
主要方法:
- 对PNP和CPP的技术功能性质 (溶解性,乳化活性,吸水能力) 的部分表征.
- 用不同度的PNP和CPP (0.5,1,2% w/v) 配制OY,并储存21天.
- 评估OY的质量属性,包括酸化后,粘度,协同,颜色,硬度和感觉效应.
- 评估总,可溶蛋白,抗氧化剂,抗高血压剂和α-葡萄糖酶抑制活性,包括体外消化.
主要成果:
- PNP 具有更高的溶解度和乳化活性,而 CPP 具有更高的吸水能力.
- 含PNP或CPP的OY在酸化后和粘度方面与对照药物相似;在添加PNP的OY中,协同作用更高.
- 总体颜色变化与1%CPP的对照相似;硬度随着蛋白质添加而增加.
- 这两种蛋白质都增强了OY的总,可溶性蛋白质,抗氧化剂,抗高血压剂和α-葡萄糖酶抑制活性,PNP总体上优越.
- 发酵增加了ACE抑制活性,但在体外消化的酸奶中降低了抗氧化活性.
结论:
- 可以有效地将PNP和CPP纳入麦酸奶配方,以改善营养和生物活性特性,而不会产生不良的感官影响.
- PNP提供了一个有前途的解决方案,用于增强麦酸奶质感,并可能利用花生加工的副产品.
- 该研究为制造商提供了技术基础,以开发使用豆和花生蛋白质改进的植物酸奶.
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