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粉对大豆蛋白分离物挤出物结构和机械性能的影响
Zhaojun Wang1,2, Qian Deng1,2, Yuliang Zhou3
1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China.
Current research in food science
|November 21, 2024
概括
将粉 (CP) 添加到大豆蛋白分离物 (SPI) 挤出物中,可以改善质地和风味. 最佳水平增强结构,但过多的CP会削弱挤出材料.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
背景情况:
- 大豆蛋白分离物 (SPI) 是一种常见的食品成分.
- 板球粉 (CP) 是一种新的蛋白质来源,在食品加工中具有潜在的应用.
研究的目的:
- 调查将粉 (CP) 纳入大豆蛋白分离物 (SPI) 挤出物的结构和机械性能的影响.
- 评估CP的物理化学性质,SPI-CP混合物的质性行为,以及它们的结构潜力.
主要方法:
- 对板粉的物理化学分析.
- 在140°C时对大豆蛋白分离剂和板球粉混合物的风湿学评估.
- 挤出材料的结构和机械性能评估.
- 挤出产品的风味分析.
主要成果:
- 板球粉含有高蛋白质 (72.10%) 和食纤维.
- 随着时间的推移,SPI-CP混合物的复杂模量随着CP含量增加而下降.
- 在10%的CP下,可以达到最佳的异构性,增强结构.
- 过度的CP (>10%) 降低了机械强度和连贯性,导致裂.
- 由于pyrazines和以太,添加CP赋予了可取的烧烤和烤风味.
结论:
- 在最佳度 (约10%) 中,粉可以有效地增强大豆蛋白分离挤出物质的纹理特性和风味.
- 较高的CP水平会对结构完整性和机械强度产生负面影响.
- 在改善基于SPI的食品产品质量方面,CP是一种有前途的成分.
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