植物和牛奶蛋白缩剂混合物的乳化特性
Mohammadreza Khalesi1,2,3, Shauna Dowling1, Jack Comerford1
1Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
Foods (Basel, Switzerland)
|October 16, 2025
概括
将牛奶蛋白缩物 (MPC) 与大豆,大米和豆等植物蛋白质混合,可以提高乳化性能. 这些蛋白质混合物显示出增强的乳液稳定性和适合各种应用的整体乳化.
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
- 材料技术 材料技术 材料技术
背景情况:
- 部分用植物蛋白替代动物蛋白质是食品配方中的一个关键策略.
- 了解混合植物和动物蛋白对技术功能性质的影响对于产品开发至关重要.
研究的目的:
- 研究将牛奶蛋白缩物 (MPC) 与大豆,大米和豆蛋白缩物 (SPC,RPC,PPC) 混合对乳化行为的影响.
- 评估不同混合比如何影响乳液稳定性,粘度,水容量 (WHC) 和油结合能力 (OBC).
主要方法:
- 部分替换MPC与SPC,RPC和PPC在不同的比例 (25:75,50:50,75:25).
- 测量关键的技术功能性质,包括表面粘度,油结合能力 (OBC),可溶性和乳液稳定性.
- 对单个蛋白质缩物及其混合物的比较分析.
主要成果:
- 植物蛋白缩物表现出比MPC更高的表面粘度.
- 油结合能力 (OBC) 在混合物之间差异很大,SPC-MPC 25:75显示最高 (116.0) 和RPC-MPC 25:75显示最低 (32.5).
- 与单个植物蛋白相比,植物蛋白-MPC混合物表现出优越的乳液稳定性,其中RPC-MPC 50:50和75:25实现了100%的稳定性.
结论:
- 将MPC与SPC,RPC和PPC混合可以显著提高乳化特性.
- 像SPC-MPC 25:75,PPC-MPC 50:50和RPC-MPC 50:50这样的特定混合物提供了有希望的整体乳化性能.
- 这些发现支持混合蛋白质成分在各种食品应用中的使用.
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