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Na+和Ca2+介导的豆蛋白-小麦质低湿度挤出产品:结构和技术功能特性
Ruqi Guo1, Bingyu Sun1, Ying Zhu1
1Provincial Engineering Laboratory of Green Food Processing and Storage, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Department of Food Engineering, Harbin University of Commerce, Harbin, China.
Journal of the science of food and agriculture
|May 29, 2025
概括
将特定量的化 (NaCl) 和化 (CaCl2) 添加到低水分的豆蛋白-小麦质 (LMW) 产品中,可以改善质地和质量. 然而,过多的盐对这些植物性食物属性产生负面影响.
科学领域:
- 食品科学与技术 食品科学与技术
- 蛋白质化学 蛋白质化学
- 材料科学 是一种材料科学.
背景情况:
- 化 (NaCl) 和化 (CaCl2) 在食品加工中被广泛使用.
- 这些盐影响蛋白质的相互作用和结构性质.
- 它们对低水分的豆蛋白-小麦质 (LMW) 产品的特定影响尚不清楚.
研究的目的:
- 研究不同度的NaCl和CaCl2对LMW产品的影响.
- 为了确定最佳的盐分水平,以增强功能和纹理特性.
- 了解盐引起的蛋白质结构和可溶性变化.
主要方法:
- 准备了低水分的豆蛋白-小麦质 (LMW) 产品.
- 包括不同度的NaCl和CaCl2 (0%至2.5%).
- 分析了补水速率,膨胀速率,油,硬度,性,蛋白质溶解度和结构稳定性.
主要成果:
- 最佳度 (1% NaCl 和 0.5% CaCl2) 显著改善了补水,膨胀,油和产量.
- 这些最佳盐分水平降低了补水后的硬度和性,提高了食用性.
- NaCl和CaCl2降低了蛋白质溶解度和静电排斥;Ca2+对结构稳定性的影响比Na+更大.
结论:
- 盐度对于修改LMW产品的结构和功能至关重要.
- 优化盐分水平提高产品质量,平衡结构稳定性和质感.
- 这些发现支持开发具有吸引力的,低盐的植物性肉类替代品.
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