乳清蛋白缩和微流体化玉米质粉的混合蛋白系统:结合体和乳化特性
Alane Cangani Alves1, Anne Caroline A Sales1, Naaman Francisco Nogueira Silva2
1Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Campinas, SP, Brazil.
Food research international (Ottawa, Ont.)
|November 11, 2025
概括
微流化改善了玉米质粉 (CGM) 的分散性. 使用CGM和乳清蛋白缩剂 (WPC) 的混合系统显示出食品应用的潜力,特别是在热处理后.
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
- 可持续的粮食系统可持续的粮食系统
背景情况:
- 通过用植物蛋白代替动物蛋白来增强饮食可持续性.
- 混合蛋白系统对于不断发展的食品工业至关重要.
- 玉米质粉 (CGM) 是玉米粉的副产品,其潜力未得到充分利用.
研究的目的:
- 通过评估其性能来提高CGM的工业应用性.
- 评估单独使用CGM和配合乳清蛋白缩剂 (WPC) 的合体和乳化特性.
- 研究微流化和热处理对这些混合系统的影响.
主要方法:
- 使用微流体化来增强CGM的分散性.
- 评估了CGM,WPC和50:50混合系统的乳化特性.
- 系统在热处理 (90°C15分钟) 之前和之后进行分析.
主要成果:
- 微流体化显著提高了CGM的分散性约97%.
- 在热处理前,WPC与CGM相比表现出优越的乳化特性.
- 热处理降低了WPC的乳化能力,允许CGM蛋白在油水界面作出贡献.
结论:
- 微流体化CGM显示出与WPC开发混合蛋白系统的前景.
- 这些混合系统特别适用于需要严格热处理的食品应用.
- 在可持续的植物性食品成分配方中,CGM可以是一个有价值的组成部分.
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