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植物蛋白作为食品乳液中的替代天然乳化剂

Dominika Kaczmarek¹, Marta Pokora-Carzynska¹, Leslaw Juszczak¹

¹Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15, 42-200 Czestochowa, Poland.

Foods (Basel, Switzerland)

|December 30, 2025

概括

来自豆,大米和小豆的植物蛋白显示出对食品的优良乳化特性. 这些天然成分为植物产品提供了有希望的功能.

科学领域:

食品科学与技术食品科学与技术
配料功能配料的功能
可持续的粮食系统可持续的粮食系统

背景情况:

越来越多的消费者对植物性食品的需求推动了对有效天然乳化剂的需求.
传统的动物衍生乳化剂在清洁标签配方中面临严格审查.
植物蛋白被探索为传统乳化剂的可持续替代品.

研究的目的:

评估商业植物蛋白制剂的物理化学和功能性质.
评估它们作为食品乳液中的天然乳化剂的潜力.
为清洁标签食品应用确定最佳植物蛋白质来源.

主要方法:

乳化活性和稳定性的分析 (EA,ES).
评估发泡能力和稳定性 (FC,FS).
测量水和油吸收 (WAC,OAC),颜色 (CIE实验室*),粘度,表面张力和泽塔电位.

主要成果:

豆,大米和小豆蛋白质表现出高EA (58.3-62.5%) 和乳液稳定性 (62-65%在6天后).
使用这些蛋白质制成的乳液较轻 (L* > 69) 并表现出较低的表面张力 (<45 mN/m).
豆蛋白 (PP1,PP2,PP4) 显示出高的系统稳定性 (泽塔电位< -35 mV).

结论:

精选的豆,大米和小豆蛋白质具有有利的功能性质,可作为天然乳化剂使用.
这些植物蛋白适用于清洁标签,植物性食品配方.
这些发现为开发新型植物性食品提供了基础.

关键词:

豆蛋白质豆蛋白质是一种乳化乳化乳化乳化乳液稳定剂乳液稳定剂有泡性质的特性.豆子蛋白质豆子蛋白质物理化学特性物理化学特性大米蛋白质,大米蛋白质储存中的稳定性.水和油的吸收能力.

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