技术功能和营养评价Solein单细胞蛋白及其在非乳制品酸奶替代品中的应用
Caner Caliskan1, Laura Nyhan1, Ever Hernández-Olivas2
1School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
Food research international (Ottawa, Ont.)
|February 28, 2026
概括
来自氧化细菌的蛋白粉 (SPP) 为动物蛋白提供了一个可持续的替代品. 这项研究表明,SPP有效地形成了具有良好的营养和质地特性的无乳酸奶替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 全球人口增长和气候危机需要可持续的非动物蛋白质来源.
- 来自氧化细菌的单细胞蛋白 (Solein) 是一个有希望的替代品.
- 索莱因提供蛋白质和食纤维,特别是使用可再生能源生产时.
研究的目的:
- 评估Solein蛋白粉 (SPP) 的组成和技术功能性质.
- 评估SPP是否适合创建一种非乳制品酸奶替代品 (YA).
- 在营养和功能特性方面,将SPP与豆蛋白分离物 (PPI) 进行比较.
主要方法:
- 对SPP的组成分析和与PPI的比较.
- 从SPP和PPI生产牛奶替代乳液.
- 使用Streptococcus thermophilus发酵乳液,以创建酸奶替代品.
- 监测发酵动力学 (pH,酸度,微生物生长).
- 由此产生的酸奶替代品的纹理,学和体外消化性分析.
主要成果:
- 与PPI相比,SPP的脂肪含量较低,食纤维含量较高,蛋白质含量相似.
- SPP满足了成年人必不可少的氨基酸要求.
- 索莱因蛋白质粉末酸奶替代品 (SPP-YA) 显示了更快的酸化,增强了微生物生长,并改善了保持水分.
- SPP-YA具有类似于乳制品酸奶的质地.
- 非发酵SPP的体外消化能力中等 (63.8-67.5%),DIAAS为51.0%.
- 发酵稍微降低了消化能力和DIAAS,而异黄素作为限制性氨基酸.
结论:
- 索莱因蛋白粉是生产高质量的非乳制品酸奶替代品的可行成分.
- SPP显示出有利的技术功能性质,并满足必需氨基酸的要求.
- 这项研究提供了对氧化细菌蛋白在食品应用中的营养和结构性能的初步见解.
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