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改进植物性高内相乳液的可加工性质,使用基于pH转移处理的豆蛋白分离物

Luming Wen^1,2,3, Hongmin Dai^1,2, Sha Li^1,2

¹College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.

Journal of the science of food and agriculture

|April 15, 2024

概括

豆蛋白分离物 (MPI) 用于制造稳定的高内部相乳液 (HIPEs),其油含量高达85%. 性pH转移处理改善了MPI特性,提高了HIPE稳定性和可加工性,用于更健康的食品应用.

科学领域:

食品科学食品科学食品科学
合体和表面科学科学
材料科学材料科学材料科学

背景情况:

高内相乳液 (HIPEs) 通过从液态油中产生固态脂肪,为和脂肪提供了更健康,更可持续的替代品.
使用豆蛋白分离物 (MPI) 在1.0%度和75-85%的油体积分数 (φ) 制造HIPE,采用一步式方法.
研究了MPI稳定HIPEs的物理,微结构,加工,储存和质性质.

研究的目的:

为了研究不同的pH值转移治疗对豆蛋白分离物 (MPI) 的影响.
评估使用修饰MPI制造的高内部相乳液 (HIPEs) 的性能和稳定性.
确定这些HIPE在食品加工应用中的潜力.

主要方法:

使用豆蛋白分离物 (MPI) 在1.0%度和75-85%的油体积分数 (φ) 制造HIPE.
在HIPE形成之前,对MPI应用不同的pH转移处理.
描述MPI和HIPE属性,包括物理属性,微观结构,处理行为,存储稳定性和质学.

主要成果:

pH转移处理不同程度地改善了MPI特性,提高了HIPE的稳定性和可加工性.
转移处理显著降低了MPI颗粒大小,增加了溶解性和表面水性.
在pH12 (MPI-12) 处理的MPI表现出优越的油载能力,形成稳定的HIPEs,油分量高达85%,在中性条件下为植物蛋白报告的最高值.

结论:

使用一种简单可行的方法,成功制造了具有可调节处理性能的稳定HIPE.
这些基于MPI的HIPE显示出在可食用食品行业的应用潜力很大.
这项研究强调了pH转移处理在改造植物蛋白质的有效性,用于先进的乳液系统.

关键词:

高内部相位乳液是高内部相位乳液.蒙格豆蛋白分离物蒙格豆蛋白分离物改变pH值的治疗方法物理化学特性物理化学特性结构特征结构特征

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