有机酸诱导的结构变化改善了植物性奶酪替代品的缩特性和口感
1College of Food Science, Southwest University, Chongqing 400715, China.
Foods (Basel, Switzerland)
|November 13, 2025
概括
研究人员通过将酸与乳酸相结合,改善了植物性奶酪的化延伸. 这种混合物增强了基于的替代品的质感,使它们更像乳酪.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 聚合物科学 聚合物科学
背景情况:
- 基于植物的奶酪替代品由于蛋白质脆性和热不稳定性而扎着融化的延伸.
- 一种常见的植物蛋白质,需要进行修改,以改善其在奶酪应用中的功能性质.
研究的目的:
- 研究将酸 (可塑剂) 与乳酸或酸 (酸性剂) 结合在一起对基于的奶酪替代品的延特性的影响.
- 为了优化配方以增强纹理和功能.
主要方法:
- 微角X射线散射 (SAXS) 用于分析网络结构.
- 福里埃变换红外光谱学 (FTIR) 和风学用于评估蛋白质结构和网络灵活性.
- 化的延伸和 tribological 评估以量化性能.
主要成果:
- 酸促进了更小,均分布的油滴和更密集的蛋白质基质.
- 酸和酸剂的最佳组合增加了蛋白质结构障碍和网络灵活性.
- 该L/A2配方 (乳酸:酸=2:1) 实现了19.5厘米的拉伸长度和0.38毫米/秒的过渡速度,紧密模仿切达奶酪.
结论:
- 将酸与乳酸结合起来,显著提高了基于的奶酪替代品的融化延伸行为.
- 优化的配方为开发有吸引力的,对过敏原有意识的乳制品替代品提供了有希望的方法.
- 这项研究为设计功能植物性食品提供了宝贵的见解.
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