双蛋白全营养医用配方食品流变性调控研究
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摘要
以豌豆蛋白和乳清蛋白为基料的双蛋白全营养医用配方食品具有巨大的市场潜力,其冲调流变性是特定食用者护理中食用效果和安全的关键参数。文章采用流变学等方法对双蛋白全营养医用配方食品中流变性、p H、渗透压等性质的调控效果进行表征,旨在揭示双蛋白全营养医用配方食品的黏度、应力随剪切速率的变化,p H值和渗透压随黄原胶质量变化规律。结果表明,黄原胶浓度在3%以下时,黄原胶调控的双蛋白全营养医用配方食品具有良好的黏弹性、流变性等性质,同时p H、渗透压表明此配方食品具有食用安全性。研究结果为此产品市场化提供了依据,为开发相关研究提供了实验参数和理论指导。
It is has a great market potential that the double protein whole nutrition medical food are composed of pea protein and whey protein, and its rheology are the key parameters for the edible effect and safety for the specific consumer. This paper aims to reveal the viscosity, stress change with shear rate,pH and osmotic pressure change with xanthan gum quality of the double protein whole nutrition medical food by measuring the rheological, pH, osmotic pressure and other properties of the double protein whole nutrition medical food. The experimental results indicated that while the concentration of xanthan gum was below 3%, the double protein whole nutrition medical food regulated by xanthan gum had good viscoelasticity, rheology and other nature, thereby, pH and osmotic pressure indicated that the formula had food safety. This research provides a basis for the marketization of this product, and provides experimental parameters and theoretical guidance for the development of related research.
It is has a great market potential that the double protein whole nutrition medical food are composed of pea protein and whey protein, and its rheology are the key parameters for the edible effect and safety for the specific consumer. This paper aims to reveal the viscosity, stress change with shear rate,pH and osmotic pressure change with xanthan gum quality of the double protein whole nutrition medical food by measuring the rheological, pH, osmotic pressure and other properties of the double protein whole nutrition medical food. The experimental results indicated that while the concentration of xanthan gum was below 3%, the double protein whole nutrition medical food regulated by xanthan gum had good viscoelasticity, rheology and other nature, thereby, pH and osmotic pressure indicated that the formula had food safety. This research provides a basis for the marketization of this product, and provides experimental parameters and theoretical guidance for the development of related research.
引文
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[18]Kang M,Oderinde O,Liu S,et al.Characterization of Xanthan gum-based hydrogel with Fe3+ions coordination and its reversible sol-gel conversion[J].Carbohydrate Polymers,2019,203:139-147.
[19]许晓鹏.稳定的W/O/W型复乳的研制及其胰岛素包埋性质的研究[D].无锡:江南大学,2006.
[2]李宝艳,万端极.超滤膜法制备豌豆蛋白的工艺[J].食品研究与开发,2010,31(10):75-77.
[3]陈静廷,卜登攀,马露,等.不同等电点沉淀法和超速离心法提取牛乳乳清蛋白的双向电泳分析[J].食品科学,2014,35(20):180-184.
[4]赵丽华,靳烨,马长伟,等.羊肉发酵干香肠在成熟和贮藏过程中感官指标的变化及其相关性[J].食品科技,2011,(2):116-120.
[5]罗志刚,杨连生.黄原胶及其增效作用[J].食品科技,2002,(3):39-41.
[6]Nozomi Okamoto DDS PhD,Kimiko Tomioka MDPhD,Keigo Saeki M D,et al.Relationship Between Swallowing Problems and Tooth Loss in CommunityDwelling Independent Elderly Adults:The FujiwaraKyo Study[J].Journal of the American Geriatrics Society,2012,60(5):849-853.
[7]Yuvaret V,Piyada A,Manop S.Gelatinization and rheological properties of rice starch/xanthan mixtures:Effects of molecular weight of xanthan and different salts[J].Food Chemistry,2008,111(1):106-114.
[8]张伏.普通玉米淀粉糊的流变学特性分析[A].中国农业工程学会.2007年中国农业工程学会学术年会论文摘要集[C].2007:1.
[9]张雅媛,洪雁,顾正彪,等.玉米淀粉与黄原胶复配体系流变和凝胶特性分析[J].农业工程学报,2011,27(9):357-362.
[10]周盛华,黄龙,张洪斌.黄原胶结构、性能及其应用的研究[J].食品科技,2008,33(7):156-160.
[11]Albuquerque P B S,Jr W B,Santos G R C,et al.Characterization and rheological study of the galactomannan extracted from seeds of Cassia grandis[J].Carbohydrate Polymers,2014,104(1):127.
[12]Hussain M,Bakalis S,Gouseti O,et al.Dynamic and shear stress rheological properties of guar galactomannans and its hydrolyzed derivatives[J].International Journal of Biological Macromolecules,2015,72:687-691.
[13]郝心心.触变性流体动画模拟方法的实施与思考[J].明日风尚,2016,17.
[14]位元元,张洪斌.透明质酸多糖增稠的适用于吞咽困难的肠内营养制剂及其流变学性质[J].食品科学,2019,40(1):50-55.
[15]许元泽.高分子结构流变学[M].成都:四川教育出版社,1988.
[16]王莉莉,闵洁,沈秋惠,等.海藻酸钠和黄原胶糊料黏弹性行为的研究[J].印染助剂,2011,28(4):11-14.
[17]何明祥.魔芋葡甘聚糖与马铃薯淀粉相互协同作用研究[J].粮食与油脂,2014,(11):16-20.
[18]Kang M,Oderinde O,Liu S,et al.Characterization of Xanthan gum-based hydrogel with Fe3+ions coordination and its reversible sol-gel conversion[J].Carbohydrate Polymers,2019,203:139-147.
[19]许晓鹏.稳定的W/O/W型复乳的研制及其胰岛素包埋性质的研究[D].无锡:江南大学,2006.