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多标准决策分析:复合植物基凝对于蛋蛋白替代品的潜力
Jinxiu Shi1, Jing Yu1, Yong Xue1
1State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.
International journal of biological macromolecules
|May 10, 2025
概括
来自大豆,豆和豆的植物性蛋白质可以模仿蛋凝的特性. 优化的复合凝显示了增强的质地,保持水分和凝强度,为传统蛋制品提供了可持续的替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 生物材料工程 生物材料工程
背景情况:
- 对于可持续和植物性食品替代品的需求正在增加.
- 蛋凝 (EG) 作为各种食品应用中的关键成分,但其生产对环境有影响.
研究的目的:
- 系统地评估由大豆蛋白分离物 (SPI),豆蛋白分离物 (MPI) 和豆蛋白分离物 (CPI) 制成的复合凝.
- 评估这些植物性复合凝作为全蛋凝 (EG) 的功能替代品的潜力.
- 使用多标准决策分析 (MCDA) 方法优化复合凝配方.
主要方法:
- 使用不同度的SPI,MPI和CPI制备复合凝.
- 凝相关性质的表征,包括质,纹理和水容量 (WHC).
- 应用多标准决策分析 (MCDA) 来确定最佳配方.
主要成果:
- 增加SPI度显著改善了植物基凝的风湿性质,使其与EG.
- 复合凝表现出增强的质地,保持水分能力 (WHC) 和凝强度,类似于EG.
- 在优化的复合凝中观察到EG类微结构的形成.
- 多标准决策分析确定SMC-852是具有最高接近系数 (C值) 的最佳配方.
结论:
- 来自SPI,MPI和CPI的复合凝显示出作为天然蛋产品替代品的绝佳潜力.
- 不同植物蛋白质的互补功能特性增强了植物性蛋替代品与天然蛋产品的相似性.
- 这项研究为开发可持续的植物性食品提供了理论支持.
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