使用聚糖结合的豆蛋白分离物生产素食性菜
1Department of Food Engineering, Ege University, İzmir, Turkey.
概括
豆蛋白分离物和它们的合物显示出作为有效的乳化剂来制造素食者茄子的承诺. 这项研究探讨了它们作为植物性食品系统中功能成分的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 植物性蛋白质是一种植物性蛋白质.
- 乳液技术 乳液技术
背景情况:
- 对植物性饮食的日益增长的需求需要替代大豆等传统蛋白质.
- 豆 (20-25%蛋白质) 是一个重要的,未充分利用的植物蛋白质来源,特别是在亚洲美食中.
- 蛋白质对于通过与其他食品成分的相互作用来改变食物质地和稳定性至关重要.
研究的目的:
- 研究豆蛋白作为食品应用中可行的大豆蛋白替代品.
- 开发和描述使用豆蛋白分离物和其pectin结合物的纯素菜.
- 在乳液系统中评估豆蛋白-pectin结合物的功能性质.
主要方法:
- 豆蛋白隔离剂通过同电沉制备.
- 梅拉德反应是将豆蛋白分离物与果果果粉素结合,辅助超声波处理 (100W/80°C/20分钟).
- 使用豆蛋白分离物,粉末和结合物生产素食性菜;蛋白质含量,颗粒大小 (D[4,3]) 和质性质的表征.
主要成果:
- 适合素食主义者的豆含有1.65-3.66%的蛋白质.
- 含有蛋白质和pectin结合物的菜呈现出最小的颗粒大小 (3.9-16.5μm).
- 菜配方表现出非牛顿式,时间依赖的,伪塑料的流动行为.
结论:
- 豆蛋白分离物和它们的pectin结合物具有出色的乳化特性.
- 这些豆衍生原料适合开发稳定的植物性乳液系统,如素食大黄.
- 这项研究强调了豆作为在不断扩大的植物性食品市场中的功能成分的潜力.
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