植物蛋白作为食品生产的功能成分的机遇和挑战
Lara Etzbach1, Susanne Gola2, Fabian Küllmer1
1Institute for Nutritional and Food Sciences, University of Bonn, Bonn 53115, Germany.
概括
除了大豆和质之外,探索植物性蛋白质对于食品创新至关重要. 这项研究对蛋白质成分进行了分类,并分析了它们的功能,为寻求最佳植物解决方案的制造商提供了见解.
科学领域:
- 食品科学 食品科学 食品科学
- 植物性营养 植物性营养
- 材料技术 材料技术 材料技术
背景情况:
- 越来越多的消费者对肉类和乳制品替代品的需求加剧了对植物性蛋白质成分的兴趣.
- 目前大豆和质占主导地位,但对替代作物的探索正在增加,以寻找新的功能成分.
- 选择合适的植物性蛋白质对食品制造商来说是一个挑战,因为成分的多样性.
研究的目的:
- 分类和分析商业上可用的植物性蛋白质成分的功能性质.
- 调查原材料来源和加工对蛋白质功能的影响.
- 为食品制造商提供指导,帮助他们选择最佳的植物性蛋白质成分.
主要方法:
- 研究了61种蛋白质成分,根据蛋白质含量将它们分类为面粉,缩物和分离物.
- 分析了氨基酸概况 (甲,氨酸,氨酸),蛋白质溶解度,乳化能力和发泡特性.
- 利用主要成分分析,根据可溶性,可湿性,颜色和颗粒大小等关键性质区分成分.
主要成果:
- 氨基酸分数和蛋白质溶解度差异很大,即使在来自同一原料的成分之间也是如此.
- 豆类,豆类和豆类成分表现出广泛的乳化 (高达737毫升/克) 和发泡 (高达2,278%) 特性.
- 成分功能显示分批变化 (相对SD高达24%),可溶性,可湿性,颜色和颗粒大小是关键的区别因素.
结论:
- 植物性蛋白质成分提供了各种功能,对于创新的食品生产至关重要.
- 了解成分特性和变异性对于植物性产品的成功利用至关重要.
- 需要标准化的生产和表征方法来充分利用植物性蛋白质的潜力.
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