通过超声波处理增强大豆蛋白分离物-花素协同体的功能和风味属性
Jing Li1,2,3, Can Luo1,3, Changchun Li1,3
1College of Life Science and Technology, Hubei Engineering University, Xiaogan 432000, China.
Foods (Basel, Switzerland)
|January 10, 2026
概括
超声波处理大豆蛋白分离物 - - 酸协剂提高了乳化性能,减少了豆类味道. 这种绿色技术提供了一种可调节的方法来增强食品成分的功能和感官属性.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 声化学 声化学 声化学
背景情况:
- 豆蛋白分离物 (SPI) 有局限性,包括不良的豆味道和不良的乳化特性.
- 当前改善SPI功能的方法往往会损害其性能.
- 超声波和基托桑协对SPI特性和风味释放的联合影响尚未得到充分理解.
研究的目的:
- 为了研究超声波处理对大豆蛋白分离物-基托 (SPI-CS) 协同化的影响.
- 为了评估物理化学性质的调制,乳化性能和任何香味的释放.
- 为了确定最佳的超声波参数,以改善SPI-CS协同化物.
主要方法:
- 准备并用超声波处理SPI-CS协体,其幅度 (20%,50%,80%) 和持续时间 (2,5,10分钟) 不同.
- 分析了物理化学性质 (颗粒大小,可溶性,z-潜力,疏水性,二次结构).
- 乳化性质 (指数) 和任何香味化合物的释放都具有特征.
主要成果:
- 与单独的SPI相比,与奇托桑的共同化改善了乳化指数和减少了豆香味的释放.
- 超声处理降低了颗粒大小,增加了z电位和表面水性,并改变了二次结构,提高了溶解性和乳化.
- 适度的超声波幅度 (20%,50%) 在改善乳化活性和减少风味方面是最有效的,而高幅度/长时间导致反聚合.
结论:
- 超声波处理是一种可行的绿色策略,用于增强SPI-CS协体.
- 这种方法同时提高了功能 (乳化) 和感觉 (味道) 属性.
- 这项研究表明,通过超声波对SPI-CS协同合物特性进行可调节的控制.
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