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开发一种新型的泡模板油凝,该油凝基于丹改性Torreya grandis坚果蛋白质

Ningxiang Yu¹, Zhiyuan Wei², Kaili Gao³

¹College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China; Zhejiang WangLin Bio-Tech Co., Ltd., Quzhou 324100, Zhejiang, China.

International journal of biological macromolecules

|April 9, 2025

概括

托雷亚格兰迪斯坚果蛋白 (TGNP) 和香糖 (XG) 创造了新的油脂凝. 这些基于TGNP的油脂凝为食品中的传统固体脂肪提供了更健康,更可持续的替代品.

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:

越来越多的消费者对更健康的食物选择有越来越少的和脂肪和反式脂肪的需求.
在食品配方中需要有效的固体脂肪替代品.
探索植物性蛋白质,以开发功能性食品成分.

研究的目的:

使用Torreya grandis坚果蛋白 (TGNP) 开发一种新的泡模板油凝.
为了研究香甘 (XG) 在稳定TGNP基泡中的作用,以制备油凝.
评估产生的油脂凝的物理化学和机械性能.

主要方法:

使用泡模板方法制造油凝,使用TGNP作为泡.
优化TGNP度,并添加桑坦 (XG) 以提高泡的稳定性.
里埃变换红外光谱 (FTIR) 用于分析分子相互作用.
风学分析以确定机械性能.

主要成果:

9%的TGNP度产生了最高的发泡能力 (270%).
添加香草 (0.1-0.5%) 显著提高了TGNP泡的稳定性.
FTIR证实了TGNP和XG之间的强键,这对冷凝结构至关重要.
制造的油脂凝表现出半固体的行为和类似于缩短的机械性能.

结论:

TGNP可以有效地用作油凝制造的泡剂.
赞坦是一种基于TGNP的泡的关键稳定剂,可以制备油凝.
基于TGNP的油脂是一种有希望的可持续和更健康的替代品,可以替代传统固体脂肪用于食品应用.

关键词:

脂肪替代剂是一种脂肪替代剂.泡模板方法的方法这是Oleogel的产品.托雷亚格兰迪斯坚果蛋白质

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