设计植物性食品:生物聚合物凝,增强质地和功能
Luísa Ozorio1, Aline Beatriz Soares Passerini1, Ana Paula Corradi da Silva1
1Department of Chemical Engineering, Universidade Federal de São Paulo (UNIFESP), Diadema 09913-030, São Paulo, Brazil.
Foods (Basel, Switzerland)
|May 14, 2025
概括
研究人员使用豆蛋白和多糖化合物开发了新的植物基凝,以改善素食食品的质地. 这些定制的生物聚合物组合为植物性肉类,奶酪和汁创新提供了多功能解决方案.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物聚合物科学 生物聚合物科学
- 材料科学 材料科学 材料科学
背景情况:
- 开发具有可取质感的植物性食品是食品行业面临的重大挑战.
- 多糖和植物蛋白凝为素食主义者和素食主义者市场提供了可行的,具有成本效益的方法.
- 现有的植物性蛋白质产品往往缺乏动物性蛋白质的结构复杂性.
研究的目的:
- 设计混合豆蛋白-多糖体凝,具有可调节的纹理特性.
- 为了探索不同多糖的影响 (低酸凝糖,胡卜素,点,高酸凝糖) 和盐 (NaCl,CaCl2) 凝的形成和质地.
- 为各种植物性食品应用提供多功能凝系统.
主要方法:
- 用于不同配方的豆蛋白-多糖分散的制备.
- 热处理 (80°C30分钟),然后调整pH值至7.0.
- 使用振荡温度扫描类风湿测量,共聚焦显微镜和单轴压缩进行分析.
主要成果:
- 在不同的配方中形成自我支和非自我支的凝.
- 通过特定的生物聚合物组合可以实现的多种纹理性质的证明.
- 识别适合用于诸如肉类类型,奶酪和等应用的凝配方.
结论:
- 将豆蛋白与各种多糖化合物结合在一起,可以精确控制凝质地和功能.
- 这些量身定制的生物聚合物凝为植物性食品行业的创新提供了重大潜力.
- 开发的凝可以解决当前植物性产品供应中的关键纹理差距.
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