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使用乳液技术开发基于植物的全蛋类似物

Hualu Zhou¹, Giang Vu², Qian Ju³

¹Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA.

Food research international (Ottawa, Ont.)

|May 19, 2024

概括

由RuBisCO蛋白制成的植物性乳液凝可以取代整个蛋. 控制油滴大小和添加天然黄素颜料,可以模仿蛋的外观和质地.

科学领域:

食品科学食品科学食品科学
生物材料是一种生物材料.

背景情况:

像草这样的可持续来源的RuBisCO蛋白质提供了乳化和凝性质.
使用RuBisCO乳液凝开发植物性全蛋替代品的潜力.

研究的目的:

调查以RuBisCO为基础的乳液凝作为整个蛋的类似物.
确定油滴大小对乳液凝特性的影响.
评估黄素在颜色和营养增强中的作用.

主要方法:

配制的油在水乳液含有12.5%的RuBisCO和10%的玉米油.
通过加热将乳液转化为乳液凝.
多种油滴直径 (15,1,0.2微米) 和黄度 (3-9毫克/g油).

主要成果:

乳液凝的轻度和硬度随着滴滴大小的减少而增加,使得纹理的修改成为可能.
添加黄素成功地匹配了生和煮熟的整个蛋的颜色.
通过控制滴滴大小和黄素含量,可以调整物理化学性质.

结论:

鲁比斯科乳液凝显示出作为植物性全蛋替代品的功能成分的承诺.
控制微观结构 (滴滴大小) 是定制纹理和外观的关键.
像黄素这样的天然颜料增强了视觉吸引力,并增加了营养价值.

关键词:

外观外观的外观库尔库明是一种黄素.植物性蛋 - 植物性蛋在pH驱动的后期.基于RuBisCO的乳液是一种乳液.质地质地质地

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