酶去化大豆蛋白分离物稳定高内相乳液作为肉片中的新脂肪替代品
Ziyuan Li1, Kangning Wang1, Mengyao Li1
1Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
Food research international (Ottawa, Ont.)
|August 12, 2025
概括
豆蛋白分离物 (SPI) 的酶去化改善了它们的特性,为植物性肉类创造了有效的脂肪替代品. 这些脱amid化蛋白质提高了肉片的质量,为食品加工中的脂肪替代提供了有希望的解决方案.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 材料科学 材料科学 材料科学
背景情况:
- 植物性蛋白质被探索为肉类替代品中的脂肪替代品.
- 蛋白质聚合和沉积限制了它们的使用.
- 脱化可以提高蛋白质的溶解性和乳化.
研究的目的:
- 使用蛋白质胺酶 (PG) 制备脱化大豆蛋白分离物 (DSPI).
- 评估DSPI用于形成高内部相乳液 (HIPEs) 作为脂肪替代品.
- 评估DSPI对肉片特性的影响.
主要方法:
- 用PG去amid化了大豆蛋白质分离物.
- DSPI被用来形成HIPE (eDSPI).
- 作为脂肪替代品,eDSPIs被纳入肉片中的脂肪替代品.
主要成果:
- PG-deamidation增强了DSPI的溶解性,乳化和表面电荷.
- DSPI有效地稳定了乳液系统.
- 带有eDSPI的肉片显示出更好的产量,保持水分的能力和质地.
结论:
- SPI的酶去化产生了一个有前途的脂肪替代品.
- 脱胺蛋白增强了肉类加工应用.
- 这扩大了植物蛋白在脂肪替代策略中的使用.
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