低非矿物化素替代酸用于鞭制奶油中的应用
Khadija Florence Dabo1,2, Christine Chèné1, Sylvain Prevost3
1Adrianor, 62217 Tilloy-Lès-Mofflaines, France.
Foods (Basel, Switzerland)
|December 17, 2024
概括
研究人员探索了低矿物质化素作为鞭打奶油中酸盐的可持续替代品. 脱矿化13%的素提供稳定的泡和良好的乳液特性,满足消费者对高质量的乳制品成分的需求.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品技术 乳制品技术
- 蛋白质化学 蛋白质化学
背景情况:
- 对于乳制品稳定至关重要的酸盐依赖于广泛的去矿化,影响酸盐的完整性.
- 消费者对高质量的原料和加工效率的需求需要探索替代稳定剂.
- 目前的酸盐生产方法可能与可持续性和成分质量目标不一致.
研究的目的:
- 调查低水平的去矿化 (0-43%) 以生产素作为鞭打奶油 (WC) 中素的功能替代品.
- 评估非矿物化素的物理化学,结构和功能性质,以应用于表面活性剂.
- 为了确定最佳的去矿化百分比,以生产可维护鞭打奶油所需功能的素.
主要方法:
- 素脱矿化在不同水平 (0-43%) 进行.
- 分析了素的物理化学,结构 (次要结构,大小) 和表面疏水性.
- 功能性质,包括泡稳定性和乳液稳定性,在混合脂肪鞭打奶油配方中进行了评估.
- 使用修改的素评估了鞭毛奶油的性能 (超越,泡稳定性,乳液稳定性).
主要成果:
- 脱矿化超过43%显著改变了素大小,二次结构 (β-sheet,β-turns,α-helices) 和表面疏水性.
- 虽然更高的去矿化改善了乳化特性,但它降低了泡的稳定性.
- 用0%和13%的脱矿化素制造的鞭毛乳液呈现出稳定的泡.
- 在13%的脱矿化素中,表现出稳定的泡和良好的乳液稳定性的平衡,与传统的酸盐相比.
结论:
- 低矿物质化 (13%) 的素保持其完整性,并产生一个可行的,可持续的替代品酸盐为鞭打奶油.
- 优化脱矿化提供了一条通往具有增强功能的高质量乳制品成分的途径.
- 进一步研究去矿化过程优化和更广泛的食品应用是有必要的.
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