高蛋白质植物性奶酪替代品的方法和开发
1Department of Food Science, University of Guelph, 50 Stone Rd E, Guelph, Ontario, N1G 2W1, Canada.
Current research in food science
|November 29, 2023
概括
一种新的植物性奶酪替代品使用粉,植物蛋白和子油来改善融化和伸展. 与商业替代品相比,这种高蛋白质产品提供了一种可持续的选择,具有增强的纹理和功能.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 可持续农业 可持续农业
背景情况:
- 包括乳制品在内的动物性食品是温室气体排放的主要贡献者.
- 气候危机需要向可持续的食物替代品过渡,特别是在食品行业.
- 目前的植物性奶酪替代品往往缺乏乳酪所需的营养和功能性质.
研究的目的:
- 开发一种新的高蛋白 (18% w/w) 植物性奶酪替代品.
- 为了增强粘弹性,融化和拉伸的植物性奶酪类似物.
- 创建一个可持续的替代品,与乳制品奶酪的功能竞争.
主要方法:
- 结合粉,植物蛋白分离物和子油来制造奶酪类似物.
- 通过添加植物蛋白和脂肪来调节粉的凝化.
- 使用纹理形状分析和风湿学测量 (80°C的Tan delta) 来评估性能.
主要成果:
- 这种新的植物性奶酪模拟剂达到15-90N的硬度水平,适合各种乳制品应用.
- 融化和伸展特性是商业植物替代品的2-3倍,接近乳制品奶酪.
- 风病学分析显示粘度随温度的增加而增加,Tan delta值高达0.7,表明具有优越的化能力.
结论:
- 一种高蛋白质的植物性奶酪替代品成功地使用了像粉,植物蛋白和子油这样的简单成分来开发.
- 植物蛋白和脂肪充当填充剂并加强网络,改善纹理和融化特征.
- 这种新的配方为现有的植物性奶酪和乳制品奶酪提供了一种明显改进的,可持续的替代品.
相关概念视频
01:02Protein Digestion
Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.
02:35Key Elements for Plant Nutrition
Like all living organisms, plants require organic and inorganic nutrients to survive, reproduce, grow and maintain homeostasis. To identify nutrients that are essential for plant functioning, researchers have leveraged a technique called hydroponics. In hydroponic culture systems, plants are grown—without soil—in water-based solutions containing nutrients. At least 17 nutrients have been identified as essential elements required by plants. Plants acquire these elements from the atmosphere, the...
01:58Mechanical Protein Function
Proteins perform many mechanical functions in a cell. These proteins can be classified into two general categories- proteins that generate mechanical forces and proteins that are subjected to mechanical forces. Proteins providing mechanical support to the structure of the cell, such as keratin, are subjected to mechanical force, whereas proteins involved in cell movement and transport of molecules across cell membranes, such as an ion pump, are examples of generating mechanical force.
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:30Production of Pharmaceuticals
Industrial insulin production uses genetically engineered E. coli expressing a proinsulin gene controlled by a tryptophan promoter and containing a methionine linker for later cleavage. The cells also carry ampicillin resistance for selective growth. Seed cultures are stored at −80 °C and production begins by thawing a small amount to inoculate starter cultures, which are progressively scaled to a 50,000-L bioreactor. In the bioreactor, E. coli grow in nutrient-rich media under sterile, tightly...