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豆纤维的酶降解改变了豆蛋白缩的功能
Joël I Zink1, Olivia Zehnder-Wyss2, Dylan Dällenbach1
1Laboratory of Food Process Engineering, Department of Health Science and Technology, ETH Zurich, Schmelzbergstrasse 9, Zurich, 8092, Switzerland.
Current research in food science
|May 27, 2024
概括
酶修改了豆蛋白缩物 (PPC) 以改善其质地,使其更适合食品应用. 这项研究提高了植物性蛋白质的功能,以促进可持续的粮食发展.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 豆蛋白缩物 (PPC) 是可持续的,富含纤维的成分,但与豆蛋白分离物 (PPI) 相比,对于食品应用来说,质地化具有挑战性.
- 了解PPC功能的修改对于开发新型植物性食品至关重要.
研究的目的:
- 研究酶修饰对豆蛋白缩物 (PPC) 纹理功能的影响.
- 评估使用降解酶来增强PPC在食品应用中的性能的潜力.
主要方法:
- 豆蛋白缩物 (PPC) 水混合物经过三种不同的酶溶液 (含有β-葡萄糖酶,半细胞酶,乳酸酶,西兰酶和细胞酶) 的处理.
- 使用扭矩监测,差分扫描热量计 (DSC),高压剪切类风湿学 (HPSR) 以及食纤维 (DF) 含量和大小分析来分析效应.
- 监测的关键参数包括凝性质,粘度和可溶性 (SDF) 和不可溶性食纤维 (IDF) 的分布.
主要成果:
- 酶 (β-葡萄糖酶,半细胞酶,酸酶,酸酶) 在DSC中增加了内热能,表明PPC的凝特性发生了变化.
- 这些酶降低了混合物粘度,并将可溶性食纤维 (SDF) 的分子量转移到更小的尺寸,减少了不溶性食纤维 (IDF).
- 所有测试的酶溶液都显著降低了PPC-水混合物的复杂粘度,在加热后达到与PPI-水混合物相似的水平.
结论:
- 降解性酶可以有效地增强不太精炼的豆蛋白缩物 (PPC) 的纹理功能.
- 有针对性的酶混合物可以提高PPC的适合性,以开发可持续的植物性食品.
- 这种方法提供了一个有前途的策略,用于提高植物性蛋白质在食品工业中的多功能性.
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