通过不同的源和GDL度调节双网络组件,以模拟肌内脂肪
Xinnan Ye1, Yufei Zhao1, Luyao Sun1
1Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China.
NPJ science of food
|November 27, 2025
概括
这项研究创造了大豆蛋白分离物-藻酸盐凝作为植物性脂肪替代品. 该CaHPO4-GDL系统表现出色,为低脂肪食品开发提供了一个有前途的战略.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物材料工程 生物材料工程
- 营养科学 营养科学
背景情况:
- 越来越多的消费者对低脂肪,植物性食品替代品的需求.
- 需要有效的脂肪替代品来模仿纹理和功能.
- 豆蛋白分离物 (SPI) 和藻酸盐 (SA) 提供了凝网络形成的潜力.
研究的目的:
- 开发和描述大豆蛋白分离物-藻酸盐 (SPI-SA) 双网乳液凝作为脂肪替代品.
- 为了研究不同源 (CaCO3,CaHPO4,CaSO4) 和葡萄糖-δ-乳 (GDL) 度对凝特性的影响.
- 评估这些凝作为食品应用中的有效模拟脂肪的潜力.
主要方法:
- 使用各种源和GDL度制造SPI-SA双网乳液凝.
- 凝动力学,机械性能 (弹性,强度),水分分布和微观结构的表征.
- 评估油的分布,热稳定性和填充性能 (蛋白质矩阵集成,表面缺陷).
主要成果:
- CaCO3和CaHPO4促进了较慢的Ca2+释放,导致具有高水能力 (>90%),可调节弹性和良好的热稳定性的均双网.
- CaSO4导致了快速的交叉链接,形成了刚性,异质的网络,结构恢复不佳.
- 该CaHPO4-GDL系统表现出优异的填充性能 (>45%的整合效率) 和最小的表面缺陷,表明优异的模拟脂肪潜力.
- 在CaSO4凝中增加的GDL加速了凝,但降低了机械强度.
结论:
- SPI-SA双网凝为动物脂肪提供了一个可调节的植物性替代品.
- 选择源和GDL度的选择对凝网络结构和特性产生了重大影响.
- 该CaHPO4-GDL系统提供了一个可行的策略,用于为低脂肪食品创造有效的模拟脂肪,具有理想的纹理和功能属性.
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