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用粉泡:探索法巴豆 (Aquafaba) 作为绿色替代品
Josseline S Ramos-Figueroa1, Timothy J Tse1, Jianheng Shen1
1Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
Foods (Basel, Switzerland)
|September 28, 2023
概括
研究人员开发了一种环保方法,从法巴豆中提取一种强大的泡剂,为aquafaba提供了一个可持续的替代品. 这种植物性成分对食品工业有很大的前景.
科学领域:
- 食品科学 食品科学 食品科学
- 可持续化学 可持续化学
- 植物性成分 植物性成分
背景情况:
- 对于可持续和功能性的植物性食品成分的需求日益增长.
- 豆水 (Aquafaba) 是一个受欢迎的蛋白替代品,因为它具有乳化和发泡的特性.
- 需要替代植物性发泡剂.
研究的目的:
- 开发一种环保工艺,从法巴豆水中提取诱发泡的成分.
- 描述孤立的组件及其功能性质.
- 评估法巴豆工艺水作为潜在的aquafaba替代品.
主要方法:
- 从法巴豆中提取工艺水的改性环保提取方法.
- 使用无水乙醇沉来隔离诱发泡的组件.
- 沉物的组成 (蛋白质和碳水化合物含量) 的表征.
- 用酶处理 (α-氨酶,蛋白酶) 来评估成分对泡的贡献.
主要成果:
- 从法巴豆水中分离的材料显示出显著的泡能力,与aquafaba相比.
- 酒精沉,易于重新溶解,保留了原来的发泡能力.
- 酶处理减少了发泡能力,表明蛋白质和碳水化合物的贡献.
- 沉物包括23%的蛋白质 (vicilin,α-legumin,β-legumin) 和77%的碳水化合物 (氨糖).
结论:
- 法巴豆加工水产生一种功能性泡剂,为aquafaba提供了一个可行的替代品.
- 蛋白质和碳水化合物分量对于提取物的泡性质至关重要.
- 对化学结构的进一步研究可以指导新型发泡剂的合成或酶开发.
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