超声波修饰乳清蛋白丰富的即食面:功能性,性,性和结构性属性的提升
Anju Boora Khatkar1,2, Amarjeet Kaur1, Sanju Bala Dhull3
1Department of Food Science & Technology Punjab Agricultural University Ludhiana Punjab India.
Food science & nutrition
|February 19, 2024
概括
超声波修改的乳清蛋白 (WP) 显著改善了即时面条的质量,增强了质地,特性和体外蛋白质消化能力 (IVPD). 这证实了sonicatedWP作为强化食品的有价值成分.
科学领域:
- 食品科学与技术 食品科学与技术
- 蛋白质化学 蛋白质化学
- 材料科学 材料科学 材料科学
背景情况:
- 乳清蛋白 (WP) 是一种有价值的蛋白质来源,但其在食品矩阵中的应用可能受到其功能性质的限制.
- 超声波技术为修改蛋白质结构和增强功能提供了一种新的方法.
研究的目的:
- 为了研究超声波修饰乳清蛋白 (WP) 在即时面条食品矩阵中的兼容性和有效性.
- 描述用超声波WP (SWP) 丰富的面条的物理,技术,神经,,热,体外蛋白质消化 (IVPD),形态和感官属性.
主要方法:
- 精油被混合与原始WP或超声波修饰WP (SWP).
- 结果的面条产品分析了吸水性,溶解性,油结合性,凝坚硬性,粘合性,面团处理性,损耗,重量,吸水量,面条尺寸,质地分析 (TPA),热性能,IVPD和感官评估.
- 进行了形态分析,以评估结构完整性.
主要成果:
- 与原始WP相比,含有SWP的种油表现出显著更高的吸水能力,水溶性指数,油结合性和凝牢固性.
- 添加SWP改善了粘合特性,面团处理和面条纹理 (硬度,弹性,性,性),同时减少了损失.
- 使用SWP的面条显示重量增加,吸水比,直径,膨胀和撕裂/耐磨性,以及改善的热性能,IVPD (90.46%) 和感官可接受性.
结论:
- 超声波修饰有效地增强了乳清蛋白 (WP) 的功能性质,用于纳入即时面条.
- 超声波WP (SWP) 显著改善了即食面的整体质量属性,包括性能,质地和蛋白质消化能力.
- 超声波技术提供了一种可行的方法,用于生产高质量的蛋白质丰富的快速面条,使用改性乳清蛋白.
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