纹理豆蛋白的物理化学性质和脂肪酸剖析在冷藏期间部分用豆粉代替了豆粉
Kartik Sharma1, Aminee Saree2, Ramida Jeenplangchat2
1Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.
Foods (Basel, Switzerland)
|January 28, 2026
概括
种子粉 (CSP) 增强了植物性饼干,增加了蛋白质,脂肪和必需脂肪酸. 含有20%CSP的饼显示了改善的营养和稳定性,使CSP成为一种有价值的功能成分.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 植物性食品 植物性食品
背景情况:
- 对于可持续,营养丰富的植物性食品的需求日益增长.
- 需要功能性成分来提高肉类替代品的营养质量.
研究的目的:
- 使用种子粉 (CSP) 作为纹理豆蛋白的部分替代品,开发植物性蛋糕.
- 在冷藏储存期间评估这些面包的物理化学性质,脂质氧化和营养成分.
主要方法:
- 创建了6种含有0-25%CSP的配方,并在4°C的气冲洗包装下存储了20天.
- 分析包括近距离组成,pH,脂质氧化 (MDA),脂肪酸分析和氨基酸分析.
- 根据最佳质量属性,选择了20%的CSP配方进行详细评估.
主要成果:
- 20%的CSP配方显示蛋白质 (18-21%),脂肪 (9-12%) 和灰 (2-3%) 的增加,pH值稳定.
- 在整个储存过程中,脂质氧化保持在可接受的范围内.
- 观察到多不和脂肪酸 (欧米茄-3,欧米茄-6) 和关键氨基酸的水平提高.
结论:
- 种子粉 (CSP) 显著改善了植物性面条的营养特征.
- 含有20%CSP的Patties显示出令人满意的氧化稳定性和增强的营养质量.
- CSP是开发先进的植物性肉类替代品的一个有希望的功能成分.
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