微粒化蛋白对酸化诱导大豆蛋白凝胶性质的影响
摘要
采用葡萄糖酸-δ-内酯(GDL)酸化制备大豆蛋白凝胶模拟植物酸奶制备过程,并以微粒化蛋白替代部分大豆蛋白,观察其对蛋白网络强度、持水性及微结构的影响。结果显示,微粒化蛋白在酸化中没有发生明显聚集,没有参与大豆蛋白凝胶网络的形成。凝胶流变学及机械性能分析显示,大豆蛋白凝胶网络被显著弱化,持水性也有所降低。这表明,微粒化蛋白有望应用于植物基酸乳食品体系中,在提高产品蛋白质含量的同时,赋予产品良好的口感。
引文
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[2]Manski J M,Goot A J V D,Boom RM.Advances in structure formation of anisotropic proteinrich foods through novel processing concepts[J].Trends in Food Science&Technology,2007,18(11):546-557.
[3]Moreno L A,Belserrat S,Santaliestra Pasías A,et al.Dairy products,yogurt consumption,and cardiometabolic risk in children and adolescents[J].Nutrition Reviews,2015,73(S1):8-14.
[4]Astrup A.Yogurt and dairy product consumption to prevent cardiometabolic diseases:epidemiologic and experimental studies[J].American Journal of Clinical Nutrition,2014,99(5):1235S-1242S.
[5]Donovan S M,Salas-SalvadóJ.Introduction to the fourth global summit on the health effects of yogurt[J].Journal of Nutrition,2017,147(7):1449S-1451S.
[6]Bienenstock J,Kunze W,Forsythe P.Microbiota and the gut-brain axis[J].Nutrition Reviews,2015,73(S1):28-31.
[7]Purwanti N,Moerkens A,Goot A J V D,et al.Reducing the stiffness of concentrated whey protein isolate(WPI)gels by using WPI microparticles[J].Food Hydrocolloids,2012(26):240-248.
[8]Purwanti N,Peters J P C M,Goot VD A J.Protein micro-structuring as a tool to texturize protein foods[J].Food&Function,2013(4):277-282.
[9]Kohyama K,Nishinari K.Rheological studies on the gelation process of soybean7S and 11S proteins in the presence of glucono-δ-lactone[J].Journal of Agricultural and Food Chemistry,1993,41(1):8-14.
[10]Cavallieri A L F,Cunha R L D.The effects of acidification rate,pH and ageing time on the acidic cold set gelation of whey proteins[J].Food Hydrocolloids,2008(22):439-448.
[11]Foegeding E A.Rheology and sensory texture of biopolymer gels[J].Current Opinion in Colloid&Interface Science,2007,12(4-5):242-250.
[12]Stokes J R,Boehm M W,Baier S K.Oral processing,texture and mouthfeel:From rheology to tribology and beyond[J].Current Opinion in Colloid&Interface Science,2013,18(4):349-359.