制造无形豆粉-乳酪蛋白乳液凝,用于协同稳定,营养提供和固体脂肪替代
Peilei Zhu1, Yue Shen2, Fanghua Wu2
1Department of Food Science and Engineering, School of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China; Institute of Vegetables, Anhui Academy of Agricultural Sciences, Hefei 230031, China.
Food chemistry
|November 5, 2025
概括
豆粉-乳清蛋白分离乳液凝显示可调节的食品应用的特性. 优化的配方提供了增强的稳定性,质感和营养提供,作为有效的脂肪替代品在制品.
科学领域:
- 食品科学与技术 食品科学与技术
- 合体和表面化学
- 生物聚合物科学 生物聚合物科学
背景情况:
- 无形豆粉 (PeS) 和乳清蛋白分离物 (WPI) 混合物作为有效的乳化剂.
- 了解配方和环境因素对这些混合乳液凝的影响对于其应用至关重要.
研究的目的:
- 系统地研究PeS/WPI比率,固体度,油含量,pH和NaCl度对乳液凝特性的影响.
- 评估这些乳液凝在食品中作为营养载体 (β-胡卜素) 和固体脂肪替代物的应用.
主要方法:
- PeS/WPI比率 (0:6-6:0),总固体度 (4-8%) 和油相体积分数 (30-70%) 的系统变化.
- 评估乳液凝的特性,包括稳定性,凝强度,水容量和风湿学 (G'/G′′).
- 评估环境条件对结构反应的影响 (pH 3-11,0-300 mmol/L NaCl).
- 分析β-胡卜素的生物可用性和作为粉末蛋糕中的黄油替代品的应用.
主要成果:
- 一种优化的配方 (4:2 PeS/WPI,8%度,60%油) 显示出优越的稳定性,凝强度 (69.40 g),保持水的能力 (98.53%) 和弹性网络结构.
- 粉和蛋白质网络之间的协同相互作用有助于增强凝特性.
- 乳液凝表现出pH和离子强度依赖的行为,在pH 7和0 mmol/L NaCl时表现最佳.
- β-胡卜素的生物可用性与结构状况相关,并且在特定的PeS/WPI比率 (2:4和1:5) 上得到增强.
- 在磅蛋糕中用乳液凝取代高达100%的黄油,改善了保留水分,特定体积和纹理属性 (硬度,弹性,弹性).
结论:
- 粉蛋白混合乳液凝通过受控的配方和环境条件提供可调节的特性.
- 这些凝显示出作为功能成分的显著潜力,可以在食品系统中提供营养物质和取代脂肪.
- 这项研究为这些先进的食品材料的结构性质关系提供了机械的见解.
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