作为饼干蛋糕中的功能成分的水解酸:对物理化学性质,质量属性和抗氧化活性的影响
1Department of Food Engineering, Faculty of Agriculture, Sirnak University, Sirnak 73300, Türkiye.
Foods (Basel, Switzerland)
|November 13, 2025
概括
从植物性蛋白质中提取的水解酸,显著提高了松饼的质量. 这些可持续的成分增强了制品的抗氧化能力,质感和保质期,证明了有效的食品价值化.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 可持续的粮食系统 可持续的粮食系统
背景情况:
- 豆类加工的副产品Aquafaba是一种可持续的蛋白质来源.
- 酶性水解可以改变aquafaba的功能性质.
- 价值化食物浪费流对于可持续的食品系统至关重要.
研究的目的:
- 通过使用flavourzyme和savinase来生产和表征aquafaba的化物.
- 为了评估水果糖化物对蛋糕质量的影响.
- 评估水果糖水解剂在提高制品营养和技术性质方面的潜力.
主要方法:
- 使用flavourzyme和savinase进行水解,以达到不同程度的水解 (DH).
- 将aquafaba分离物 (AI) 和水解物 (AFH,ASH) 加入饼干蛋糕中,作为部分面粉替代品.
- 分析蛋糕质量参数,包括抗氧化能力 (ABTS,DPPH),质地 (硬度),特异体积,皮层颜色,氧化稳定性 (Oxitest) 和热稳定性.
主要成果:
- 亚卡法巴水解剂显著增加了松饼中的抗氧化活性和激素清除能力,较高的DH产生更大的效果.
- 补充了aquafaba水解剂的蛋糕表现出增强的特异体积和改变的皮肤颜色,表明技术性能有所改善.
- 水解剂的添加降低了松饼的硬度和延长了诱导周期,表明质地和氧化稳定性得到了改善.
- 酶性水解,特别是使用savinase,导致了最明显的功能改善.
结论:
- 亚卡法巴 (Aquafaba) 的水解剂是提高面包产品质量的有效成分.
- 补充aquafaba水解剂可以提高松饼的抗氧化能力,氧化稳定性和技术属性.
- 这项研究突出了水果植物水解盐在食品工业中可持续食品价值化方面的潜力.
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