基于花生和大豆蛋白质的乳液凝装载着黄素作为香肠中的新脂肪替代品:一项比较研究
Hong-Yan Yan1, Shao-Bing Zhang1
1College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Gels (Basel, Switzerland)
|January 24, 2025
概括
含有黄素的超声波修饰花生蛋白乳液凝有效地取代香肠中的猪脂,减少损失,增强纹理和抗氧化特性. 这些功能性凝为更健康的肉制品提供了有希望的成分.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类技术 肉类技术
- 营养生物化学 营养生物化学
背景情况:
- 猪背脂是香肠的主要脂肪来源,有助于质地和风味.
- 减少肉制品中的和脂肪是公共卫生优先事项.
- 蛋白质乳液凝具有作为加工肉类中的脂肪替代品的潜力.
研究的目的:
- 为了评估黄含蛋白质乳液凝作为猪背脂替代品在香肠中的有效性.
- 调查不同蛋白质来源 (花生,超声波修饰花生,大豆) 和替代水平对香肠质量的影响.
- 评估改性香肠的纹理特性,微观结构,感官特征和抗氧化活性.
主要方法:
- 用不同百分比 (0-100%) 的猪背脂代替花生蛋白乳液凝 (PPEG),超声波修饰的PPEG或大豆蛋白乳液凝 (SPEG) 制备了香肠.
- 分析包括损失,纹理特性 (如凝聚力,弹性),微观结构成像,感官评估和抗氧化活性测定 (DPPH,ABTS,TBARS).
- 统计分析使用了单向ANOVA和Duncan的多重测试.
主要成果:
- 所有蛋白质乳液凝都减少了损失,并以剂量依赖的方式改善了香肠质地.
- 与未经处理的PPEG相比,修改后的PPEG产生了更大的弹性和更密集的微观结构.
- 使用100%改性PPEG替代品的香肠表现出理想的感官属性.
- 所有丰富的香肠都显示出增强的抗氧化能力,改造的PPEG产生了最高的活性.
结论:
- 含有黄素的超声波修饰花生蛋白乳液凝是香肠中有效的脂肪替代品.
- 这些凝可以改善香肠的质量属性,包括质地和抗氧化特性.
- 改性PPEG代表了开发功能性和更健康的肉制品的可行成分.
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