浓缩乳蛋白的脱钙处理对高蛋白营养棒质构的影响
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摘要
以一系列脱钙梯度的浓缩乳蛋白(milk protein concentrate,MPC)为原料制备高蛋白营养棒(highprotein nutrition bar,HPNB)模型体系,采用低场核磁和全质构分析等探究了MPC的脱钙处理对HPNB中小分子迁移和质构的影响。随脱钙率升高,HPNB中小分子迁移达到平衡所需时间变短,体系中蛋白颗粒更易与小分子相融合,得到的体系更均一稳定,当脱钙率> 28. 3%时,体系中小分子分布差异较小,体系均为均一稳定相。脱钙使得体系硬度和内聚性均增大,不易发生碎裂,脱钙率为28. 3%时,体系硬度适中,内聚性显著提高,满足储藏要求,同时也可保留MPC中的大部分的钙成分;而脱钙率> 28. 3%时,体系硬度过大,钙成分少,不易被消费者接受,这一研究结果有利于拓宽浓缩乳蛋白配料在高蛋白营养棒领域的应用。
High-protein nutrition bars(HPNB) were made with a series of decalcified milk protein concentrate(MPC). Low-field nuclear magnetic resonance(LF-NMR) and texture profile analysis(TPA) were used to study the effects of decalcified MPC on the molecular migration and texture of HPNB. With increasing decalcification rate,migration of small molecules in HPNB to reach an equilibrium state became faster,and decalcified MPC particles were more likely to dissolve in the small molecules and form a more uniform and stable system. When the decalcification rate was more than 28. 3%,differences in small molecules distribution were small,and the system was uniform and stable during storage. The HPNB with 28. 3% decalcification rate had moderate hardness and greatly improved cohesiveness,and calcium can also be mostly retained,which could meet the requirements of production and storage. In comparison,HPNB with decalcification rate up to 28. 3% could not be accepted by consumers because of high hardness and low calcium content. The study is beneficial for broadening the applications of MPC in HPNB production.
High-protein nutrition bars(HPNB) were made with a series of decalcified milk protein concentrate(MPC). Low-field nuclear magnetic resonance(LF-NMR) and texture profile analysis(TPA) were used to study the effects of decalcified MPC on the molecular migration and texture of HPNB. With increasing decalcification rate,migration of small molecules in HPNB to reach an equilibrium state became faster,and decalcified MPC particles were more likely to dissolve in the small molecules and form a more uniform and stable system. When the decalcification rate was more than 28. 3%,differences in small molecules distribution were small,and the system was uniform and stable during storage. The HPNB with 28. 3% decalcification rate had moderate hardness and greatly improved cohesiveness,and calcium can also be mostly retained,which could meet the requirements of production and storage. In comparison,HPNB with decalcification rate up to 28. 3% could not be accepted by consumers because of high hardness and low calcium content. The study is beneficial for broadening the applications of MPC in HPNB production.
引文
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[22]BANACH J C,CLARK S,LAMSAL B P.Microstructural changes in high-protein nutrition bars formulated with extruded or toasted milk protein concentrate[J].Journal of Food Science,2016,81(2):C332-C340.
[23]HOGENKAMP P S,STAFLEU A,MARS M,et al.Texture,not flavor,determines expected satiation of dairy products[J].Appetite,2011,57(3):635-641.
[24]LIU D S,LI J K,ZHANG J W,et al.Effect of partial acidification on the ultrafiltration and diafiltration of skim milk:Physico-chemical properties of the resulting milk protein concentrates[J].Journal of Food Engineering,2017,212:55-64.
[25]BANACH J C,CLARK S,LAMSAL B P.Instrumental and sensory texture attributes of high-protein nutrition bars formulated with extruded milk protein concentrate[J].Journal of Food Science,2016,81(5):S1 254-S1 262.
[2]LOVEDAY S M,HINDMARSH J P,CREAMER L K,et al.Physicochemical changes in a model protein bar during storage[J].Food Research International,2009,42(7):798-806.
[3]ZHOU P,LIU X M,LABUZA T P.Effects of moisture-induced whey protein aggregation on protein conformation,the state of water molecules,and the microstructure and texture of high-protein-containing matrix[J].Journal of Agricultural&Food Chemistry,2008,56(12):4 534-4 540.
[4]余园芳.高蛋白中间水分食品中美拉德反应对蛋白聚集的影响[D].无锡:江南大学,2011.
[5]MEZZENGA R.Equilibrium and non-equilibrium structures in complex food systems[J].Food Hydrocolloids,2007,21(5-6):674-682.
[6]RAO Q C,KAMDAR A K,GUO M F,et al.Effect of bovine casein and its hydrolysates on hardening in protein dough model systems during storage[J].Food Control,2016,60:621-628.
[7]HOGAN S A,CHAURIN V,O'KENNEDY B T,et al.Influence of dairy proteins on textural changes in high-protein bars[J].International Dairy Journal,2012,26(1):58-65.
[8]LU N Y,ZHANG L,ZHANG X,et al.Molecular migration in high-protein intermediate-moisture foods during the early stage of storage:Variations between dairy and soy proteins and effects on texture[J].Food Research International,2016,82:34-43.
[9]HOGAN S A,O’LOUGHLIN I B,KELLY P M.Soft matter characterisation of whey protein powder systems[J].International Dairy Journal,2016,52:1-9.
[10]胡锦华,徐雨婷,刘大松,等.浓缩乳蛋白的离子交换脱钙及其对酪蛋白胶束的影响[J].食品与发酵工业,2016,42(9):58-63.
[11]刘大松,余韵,李珺珂,等.脱钙预处理对提高浓缩乳蛋白溶解性的影响[J].食品与发酵工业,2017,43(5):80-85.
[12]徐雨婷.离子交换脱钙对浓缩乳蛋白溶解性和功能性的影响[D].无锡:江南大学,2016.
[13]HAVEA P.Protein interactions in milk protein concentrate powders[J].International Dairy Journal,2006,16(5):415-422.
[14]LIU D S,YU Y,ZHANG J,et al.Biochemical and physico-chemical changes of skim milk during acidification with glucono-δ-lactone and hydrogen chloride[J].Food Hydrocolloids,2017,66:99-109.
[15]MCKENNA A B.Effect of processing and storage on the reconstitution properties of whole milk and ultrafiltered skim milk powders[D].New Zealand:Massey University,2000.
[16]张靓.分子迁移对高蛋白食品体系质地硬化的影响[D].无锡:江南大学,2014.
[17]DE-JONG S,KLOK H J,VAN-DE-VELDE F.The mechanism behind microstructure formation in mixed whey protein-polysaccharide cold-set gels[J].Food Hydrocolloids,2009,23(3):755-764.
[18]巫雨婷,周鹏,李娟,等.黄原胶对大豆蛋白营养棒体系质地及微观结构的影响[J].食品与机械,2017,33(5):35-39.
[19]BROSIO E,DINOLA A.Pulsed low-resolution nuclear magnetic resonance-an analytical tool in food science[J].Trac Trends in Analytical Chemistry,1982,1(12):284-288.
[20]DOONA C J,BAIK M Y.Molecular mobility in model dough systems studied by time-domain nuclear magnetic resonance spectroscopy[J].Journal of Cereal Science,2007,45(3):257-262.
[21]LOVEDAY S M,HINDMARSH J P,CREAMER L K,et al.Physicochemical changes in intermediate-moisture protein bars made with whey protein or calcium caseinate[J].Food Research International,2010,43(5):1 321-1 328.
[22]BANACH J C,CLARK S,LAMSAL B P.Microstructural changes in high-protein nutrition bars formulated with extruded or toasted milk protein concentrate[J].Journal of Food Science,2016,81(2):C332-C340.
[23]HOGENKAMP P S,STAFLEU A,MARS M,et al.Texture,not flavor,determines expected satiation of dairy products[J].Appetite,2011,57(3):635-641.
[24]LIU D S,LI J K,ZHANG J W,et al.Effect of partial acidification on the ultrafiltration and diafiltration of skim milk:Physico-chemical properties of the resulting milk protein concentrates[J].Journal of Food Engineering,2017,212:55-64.
[25]BANACH J C,CLARK S,LAMSAL B P.Instrumental and sensory texture attributes of high-protein nutrition bars formulated with extruded milk protein concentrate[J].Journal of Food Science,2016,81(5):S1 254-S1 262.