在低脂肪肉丸中开发动物脂肪替代品:一种使用 Prinsepia 使用罗伊尔蛋白稳定高内相乳液的策略
Yu Wang1, Xuefeng Wang2, Jie Guo1
1School of Food and Biological Engineering, Key Laboratory of Animal Source of Anhui Province, Hefei University of Technology, Hefei 230601, Anhui, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, Anhui, China.
Food chemistry
|July 19, 2024
概括
Prinsepia使用从废油残渣中提取的罗伊尔蛋白 (PuRP) 有效地稳定了高内部相乳液 (HIPEs). 这些PuRP-HIPEs成功地取代了低脂肪肉丸中的100%动物脂肪,改善了质地和保持水分.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
- 生物技术是生物技术.
背景情况:
- 开发健康的肉类替代品对于公众健康至关重要.
- 在加工食品中减少动物脂肪是一个显著的趋势.
- 植物性蛋白质为脂肪替代提供了潜力.
研究的目的:
- 为了从废油残渣中提取Prinsepia,使用罗伊尔蛋白 (PuRP).
- 创建由PuRP稳定的高内部相乳液 (HIPEs).
- 评估PuRP-HIPEs作为低脂肪肉丸中的100%动物脂肪替代品.
主要方法:
- 从废油残渣中提取PuRP.
- 75%的油在水HIPEs的制备,与2%的PuRP稳定.
- 将PuRP-HIPEs纳入低脂肪肉丸,以取代动物脂肪.
主要成果:
- RP-HIPEs表现出优异的弹性凝特性和热力学稳定性.
- PuRP-HIPEs显示均分布和高斯尺寸分布 (大约. 100 微米). 这是一个很大的问题.
- 带有PuRP-HIPEs的肉丸显示出改善的质地,保持水分和特性.
结论:
- PuRP-HIPEs是一种可行且有效的替代品,可以替代肉丸中的100%动物脂肪.
- 这项创新支持开发更健康的肉制品.
- 采用废料来提取蛋白质与可持续的食品实践相一致.
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