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提高植物性肉类类别的风味,使用捕获风味的阿尔金酸盐/β-环氧化水凝珠
Dong Hyun Keum1, Jong Hyeon Han1, Hyuk Cheol Kwon1
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
International journal of biological macromolecules
|April 9, 2025
概括
含有β-环氧的新型酸盐水凝珠显著增强植物性肉类类似物 (PMA) 的口味保留. 这些改进的珠子在储存期间保持了风味强度和食品质量.
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:
- 植物性肉类类似物 (PMA) 缺乏理想的味道,限制了消费者接受.
- 酸基凝珠提供了风味封装,但受到低保留和高粘度的影响.
研究的目的:
- 开发一种新型的酸盐水凝珠,用于增强PMA的口味保留.
- 调查多糖添加对珠子特性和PMA质量的影响.
主要方法:
- 酸盐水凝珠的配方通过结合多糖 (β-环德,阿拉伯, agar, κ-carrageenan).
- 珠子特性 (粘度,热量,尺寸,微观结构) 的表征及其对植物性蛋糕 (PP) 的影响.
- 使用电子鼻子和感官分析评估风味封装效率,损失,颜色,纹理和风味释放.
主要成果:
- 添加的多糖减少了粘度,并优化了PP的珠子特性.
- β-环极素显著提高了风味封装效率,达到91.78%.
- 珠子提高了PP质量,减少了损失,并在储存期间保持颜色/质地.
- 酸/β-环氧烯珠有效地阻断了香味释放,并保持了PP中的香味强度.
结论:
- 酸/β-环氧烯水凝珠有效地保留了PMA中的风味.
- 这些新的珠子提高了植物性食品系统的整体质量和感官属性.
- 开发的水凝珠显示出其作为植物性肉类替代品的功能成分的前景.
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