欧姆加热在调整豆蛋白功能中的作用
Zita Avelar1, Luís Loureiro1,2, Ana Catarina Leite1
1Centre of Biological Engineering (CEB), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
Gels (Basel, Switzerland)
|January 27, 2026
概括
欧米加热 (OH) 改善了豆蛋白 (PP) 的功能,增强了发泡能力,并制造出更柔软的凝. 这种物理修饰显示出开发新型植物性食品成分的前景.
科学领域:
- 食品科学与技术 食品科学与技术
- 蛋白质化学 蛋白质化学
- 物理化学 物理化学
背景情况:
- 植物性蛋白质越来越多地被用作食品中动物蛋白质的替代品.
- 商业植物蛋白成分通常由于加工诱导的修改而具有有限的功能.
- 豆蛋白 (PP) 是一种受欢迎的植物蛋白质来源,具有功能性食品应用的潜力.
研究的目的:
- 研究欧姆加热 (OH) 作为一种物理修饰方法,以提高商业豆蛋白 (PP) 的功能.
- 评估OH对PP的物理化学,发泡,乳化和凝性能的影响.
主要方法:
- 豆蛋白分散在100°C,130°C和150°C时经过欧姆加热 (OH) 处理.
- 测量了物理化学性质,包括颗粒大小.
- 使用标准方法评估了发泡,乳化和凝性质.
- 分析了凝的风湿学行为.
主要成果:
- OH显著减少了PP颗粒大小,而更高的温度导致了更大的减少.
- 在OH处理后,发泡能力增加了约40%,具有稳定的泡.
- OH.没有显著增强乳化活性.
- 与未经处理的PP相比,OH处理的PP形成了更柔软,更均的冷凝,复杂度模值值较低.
结论:
- 欧米加热是一种有效的物理修饰策略,用于增强商业豆蛋白的功能性质.
- OH提高PP泡性能,调节凝结构,使其适合于新型植物性食品的开发.
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