由Chlorella pyrenoidosa蛋白和蜜蜂共同稳定的相位逆转可调节的大牛:体外消化和食品3D打印
Qinbo Jiang1, Kaini Chen2, Zhe Cai1
1College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
International journal of biological macromolecules
|August 7, 2024
概括
藻类蛋白质形成了可调节的油在水或油在水结构的新型大豆,使用CPP和香. 这些大饼显示出更好的纹理和稳定性,有助于功能性食品开发和食品3D打印.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物材料工程 生物材料工程
- 营养科学 营养科学
背景情况:
- 藻类蛋白质正在作为功能性食品成分获得吸引力.
- 开发稳定的可食用油中的水和水中的油系统对于食品创新至关重要.
- 甲蛋白 (CPP) 在食品基质中具有作为乳化剂的潜力.
研究的目的:
- 为了制造和描述使用CPP/香水凝 (HG) 和蜜蜂油凝 (OG) 的比格尔.
- 为了研究油在凝 (OG) 与水凝 (HG) 的比例对大油的结构和特性的影响.
- 评估这些大饼适用于体外消化和3D食品打印应用的适用性.
主要方法:
- 制造各种比例的CPP/香糖水凝和蜜蜂油凝.
- 风湿学分析以确定粘性弹性,硬度和厚度回收.
- 评估石油持有能力和热稳定性的评估.
- 在体外消化和3D打印性能的评估.
主要成果:
- 从OG-in-HG到HG-in-OG的比格尔相逆转是由OG/HG比率控制的.
- 增加的OG含量增强了大麦的粘性弹性,硬度,粘性,性和热稳定性.
- 标志性OG/HG大鱼 (50%的标志性OG) 显示出优异的粗类回收和油持有能力.
- 50%的OG/HG大格结构在体外消化过程中促进了自由脂肪酸的释放,并使得成功的3D打印成为可能.
结论:
- CPP有效地稳定了比格尔系统,使得可调节的乳液结构成为可能.
- 开发出来的比格尔提供了增强的功能性质,适用于先进的食品应用.
- 这项研究提供了一种创新的方法,用于创建基于食用藻类蛋白质的多相系统.
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