超声波诱导的三元复合系统,用于减少热加工的蛋白蛋白的淡味
Mohamed Salama1, Mostafa Gouda2, Mahmoud Abou-Elsoud3
1Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Dairy Department, National Research Centre, Dokki, 12622 Cairo, Egypt.
Food chemistry
|February 13, 2026
概括
高强度超声波 (HIU) 与素 (CN) 和酸醇 (XY) 系统相结合,有效地减少了加热蛋白蛋白 (EWP) 中的鱼味. 这种方法调节了挥发性化合物,改善了高蛋白饮料的感觉特征.
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
- 感官科学 感官科学
背景情况:
- 蛋白蛋白 (EWP) 的热加工经常产生不良的鱼味.
- 控制这些不合口味对于提高高蛋白食品的口味至关重要.
研究的目的:
- 以高强度超声波 (HIU) 的帮助开发和评估使用素 (CNs) 和醇 (XY) 的三元复合系统 (ECX).
- 为了减轻热加工的EWP中脱口味的形成.
主要方法:
- 形成ECX系统与CN和XY,处理HIU.
- 使用气体染色体-离子移动性光谱法 (GC-IMS) 对挥发性有机化合物 (VOC) 进行分析.
- 使用电子鼻子 (E-nose) 和电子舌头 (E-tongue) 进行感官评估,并进行多变量分析.
主要成果:
- 与加热的EWP相比,ECX的HIU处理显著减少了关键的淡味化合物,如三甲基胺和3-丁烯.
- 观察到和的增加,表明有针对性的芳香调节.
- 改进的E-鼻子和E-舌头形状表明,由于蛋白质-多聚醇相互作用,增强了感官特征,并增加了有利的挥发物.
结论:
- 由HIU辅助的ECX系统为加热高蛋白食品系统中管理异味提供了一个可行的策略.
- 这种方法提供了一种有前途的方法,可以提高含有热加工EWP的产品的感觉质量.
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