用法巴豆蛋白缩剂完全替代蛋白,用于 Marshmallow 配方中
Ameni Dhieb1, Abir Mokni Ghribi1,2, Haifa Sebii1,3
1Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax 3029, Tunisia.
Foods (Basel, Switzerland)
|January 28, 2026
概括
法巴豆蛋白缩物 (FPC) 成功取代了 Marshmallows 中的蛋白. 由此产生的FPC Marshmallows (FPCM) 与传统的EW Marshmallows (EWM) 具有相似的结构和感官接受.
科学领域:
- 食品科学 食品科学 食品科学
- 植物性成分 植物性成分
- 糖果制品技术 糖果制品技术
背景情况:
- 蛋白 (EW) 是糖果中的传统成分,提供必要的泡和结构性质.
- 由于饮食趋势和过敏原问题,食品中对植物性替代品的需求越来越大.
研究的目的:
- 为了研究完全取代卵白 (EW) 用粉豆蛋白缩物 (FPC) 在糖果配方中.
- 用FPC制成的 Marshmallows 的物理化学,技术功能和感官特性.
主要方法:
- FPC和EW的物理化学和技术功能表征.
- FPC Marshmallows (FPCM) 和EW Marshmallows (EWM) 的配方和生产方式.
- 使用扫描电子显微镜 (SEM),前面光谱,FTIR和享乐评估分析FPCM和EWM的分析.
主要成果:
- FPC表现出良好的发泡能力,与EW相美.
- FPCM表现出更高的密度,更低的湿度和可接受的水活动.
- FPCM显示硬度和弹性增加,具有与EWM相似的结构和感觉配置文件.
结论:
- 在糖生产中,完全用FPC取代EW是可行的.
- FPC是一种可行的植物性EW替代品,产生具有理想性质的 Marshmallows.
- 该研究支持开发创新的植物性糖果产品.
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