乳清蛋白饮料的紧张性:起源,运动诱导的调节,以及感官优化策略
Wenbin Zhu1, David Julian McClements1,2, Kun Yang3
1School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.
Comprehensive reviews in food science and food safety
|November 23, 2025
概括
乳清蛋白饮料可以由于口腔中的蛋白质相互作用而具有收缩的味道. 现有策略可以减少这种情况,提高运动员和功能性饮料消费者的接受度.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学 感官科学
- 饮料技术 饮料技术
背景情况:
- 乳清蛋白饮料是流行的功能性饮料,但性限制了消费者接受.
- 乳清蛋白饮料中的性源于乳清蛋白,唾液蛋白和口腔组织之间的相互作用.
- 诸如pH值,蛋白质聚合和口腔环境的变化等因素会影响.
研究的目的:
- 审查乳清蛋白饮料中的起源,特征和缓解.
- 探索运动对收缩感知的影响.
- 讨论优化乳清蛋白饮料设计中的度的策略.
主要方法:
- 审查关于乳清蛋白收性的现有文献.
- 讨论感官评估和仪器方法 (三角学,吸附).
- 分析体外模型及其在模拟口腔条件中的局限性.
主要成果:
- 狭窄性与减少口腔滑和增加摩擦有关.
- 运动会改变唾液特性和口腔状况,可能会影响收缩感知.
- 物理,化学和生物策略可以通过改善滑或抑制蛋白质粘附来减轻度.
结论:
- 了解乳清蛋白在口腔中的行为对于饮料设计至关重要.
- 需要开发先进的仿生口腔模型.
- 为运动员量身定制乳清蛋白饮料可以提高市场增长和消费者满意度.
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