以植物组织为基础的脚手架充满了油,作为脂肪组织模仿物的功能
Elyse S Czapalay1, Yasamin Soleimanian1, Jarvis A Stobbs1,2
1Dept. Food Science, University of Guelph, Guelph, ON, N1G2W1, Canada.
Current research in food science
|March 4, 2025
概括
基于植物的支架模仿动物脂肪,以改善肉类替代品. 用oleogel填充的冷干燥蔬菜在时保持质地和油脂,增强植物性产品.
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
- 生物技术是生物技术.
背景情况:
- 动物脂肪组织为肉制品提供独特的纹理和特性.
- 植物性肉类类似物往往缺乏动物脂肪所需的感觉和纹理特征.
- 植物中基于多糖的细胞结构提供了作为脂肪合并的支架的潜力.
研究的目的:
- 开发基于植物的支架,复制动物脂肪组织的结构和功能.
- 评估这些支架在提高植物性肉类类型的质量方面的潜力.
主要方法:
- 植物材料 (胡卜,西兰花,) 的冷干燥,以创建纤维素支架.
- 用花生油,其糖溶解产品 (GP) 和基于GP的oleogel.ogel透脚手架.
- 与原生脂肪组织相比,分析油结合能力,油损失,纹理和质性行为.
主要成果:
- 填充了oleogel的植物支架显示出高的油结合能力 (≥95%) 和最小的油损失,类似于脂肪组织.
- 纹理分析显示,油脂凝填充的和西兰花与猪肉和牛肉脂肪组织密切相似.
- 植物支架表现出与本地脂肪组织相比的温度依赖的质行为.
结论:
- 来自植物的纤维素支架可以有效地复制动物脂肪组织的特性.
- 这些植物性脂肪模仿剂可以显著提高植物性肉类类型的质量.
- 开发的材料可以防止热软化和过程中过度的油损失,提高产品的吸引力.
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