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开发基于蛋的蛋白质饮料,具有高营养价值

Zahra Shams¹, Zahra Allahdad¹, Lily Jaiswal¹

¹INRS Armand-Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), MAPAQ Research Chair in Food Safety and Quality, Institute of Nutrition and Functional Foods (INAF), 531 des Prairies Blvd, Laval, QC H7V 1B7 Canada.

Journal of food science and technology

|June 24, 2024

概括

这项研究优化了使用乳清蛋白分离物和大豆油的蛋白质丰富饮料乳液. 吸附和非吸附合物都有效地稳定了乳液,显示了20天的物理稳定性.

科学领域:

食品科学食品科学食品科学
合体和表面化学
乳液技术乳液技术

背景情况:

物理稳定性对于基于乳液的饮料至关重要.
富含蛋白质的乳液需要有效的稳定策略.
合物在维持乳液完整性方面发挥着关键作用.

研究的目的:

为了优化饮料乳液 (BE),富含全蛋,乳清蛋白分离物 (WPI) 和大豆油.
研究吸附合物 (AH) 和非吸附合物 (NAH) 的稳定作用.
为了确定WPI度,合物度,油量和pH对乳液特性的影响.

主要方法:

采用中央复合设计来优化配方.
评估稳定性,颗粒大小,多分散性指数 (PDI) 和泽塔潜力 (ζ).
经过测试的配方具有不同的WPI,合物度,油量和pH值.

主要成果:

对于AH稳定BE的最佳条件是:1个全蛋,9.28克WPI,11.24克AH,5.58毫升油在pH 7.
对于NAH稳定BE的最佳条件是:3毫升油,在pH3 (7.5g NAH) 和pH7 (13.56g NAH) 的16克WPI.
AH乳液:762nm大小,0.69PDI,-32.05mV ζ. NAH乳液 (pH 7):150.02nm大小,0.40PDI,-28.53mV ζ. NAH乳液 (pH 3):248.39nm大小,0.41PDI,27.1mV ζ. 在这种情况下,它可以被分为两种类型. 在4°C20天后没有观察到引力分离.

结论:

无论是AH还是NAH都适合在中性pH下稳定蛋白质丰富的BE.
NAH还在酸性pH下为BE提供物理稳定性.
优化的配方表现出良好的物理稳定性,表明商业应用的潜力.

关键词:

吸附性合化合物吸附性合物饮料乳液是一种饮料乳液.中心复合设计设计蛋蛋白是卵子中的蛋白质.营养营养营养营养营养稳定的稳定性稳定的稳定性

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