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植物蛋白分离物的生理化学特征和感官特性 - - 康雅糖化合物凝

Yueying Yao¹, Wenmeng He¹, Baojun Xu^1,2

¹Food Science and Technology Program, Department of Life Sciences BNU-HKBU United International College Zhuhai China.

Food science & nutrition

|September 13, 2023

概括

康杰克葡萄甘 (KGM) 增强了植物蛋白质凝. 最佳的比例提高了质地和热稳定性,为新的植物性食品创造了有希望的原型.

科学领域:

食品科学与技术食品科学与技术
生物聚合物科学生物聚合物科学
植物性营养植物性营养

背景情况:

植物蛋白分离物 (大豆,豆,花生) 对于开发肉类替代品至关重要.
了解合物相互作用是改善植物性食品功能的关键.
康杰克葡萄甘 (KGM) 是一种具有凝性质的可溶性食纤维.

研究的目的:

调查糖甘 (KGM) 对大豆蛋白分离物 (SPI),豆蛋白分离物 (PPI) 和花生蛋白分离物 (PNPI) 化合物凝的生理化学和感官特性的影响.
为了确定最佳的KGM度来增强蛋白质凝特性.
评估这些修饰蛋白质凝作为植物性食品原型的潜力.

主要方法:

使用SPI,PPI和PNPI制备各种KGM度的复合凝.
物理化学性质的分析,包括变性温度,纹理属性 (硬度,性) 和微观结构.
复合凝的感觉评估,以评估消费者接受度.

主要成果:

在90:10的PNPI:KGM比率下,KGM显著提高了PNPI的化温度,达到119.32°C.
添加KGM与凝硬度和度有正相关,但高度 (70:30,60:40 PNPI:KGM) 导致结构不稳定.
通过PNPI/KGM (80:20),PPI/KGM (80:20) 和SPI/KGM (80:20) 实现了最佳的感官接受,分别获得5.04,5.94和5.36分.

结论:

康杰克葡萄甘有效地改变了植物蛋白质分离物的生理化学特性,增强了热稳定性和质地.
特定的KGM比率对于优化凝特性至关重要,过多的KGM可能会损害结构完整性.
研究的KGM修饰蛋白质凝显示出作为开发有吸引力的新型植物性食品的基础材料的巨大潜力.

关键词:

复合凝是复合的凝.康杰克葡萄康曼南 (glucomannan) 是一种葡萄糖.豆蛋白分离物豆蛋白分离物花生蛋白质分离物物理化学性质物理化学性质豆蛋白分离物豆蛋白分离物

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