National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
Food Funct. 2020 Feb 26;11(2):1385-1396. doi: 10.1039/c9fo02270h.
Growing interest in nutritional and functional foods has motivated the design of protein-enriched products in the food industry, which, however, is greatly challenged by undesirable aggregation and gelation of proteins induced by heating from the pasteurization process. In this study, we reported the preparation of heat-stable soy protein particles (SPPs) by a simple preheating process (100 °C for 30 min) at pH 6.2 and 0.5% (w/v) protein concentration. As a proof of concept, the thermal stability of high-protein emulsions prepared by SPPs compared to native soy proteins (SPs) was investigated. The results showed that high-protein emulsions stabilized by SPPs exhibited appreciable heat stability, whereas SPs gelled when both samples were tested at an identical concentration (10%, w/v). In addition, the emulsions prepared by SPPs demonstrated lower values of storage modulus and viscosity along with a stable size by heat treatment as well as a more stable coated protein layer, in contrast to those prepared by SPs presenting macroscopic aggregation and an unstable coated protein layer. The results would provide valuable information in terms of the development of heat-stable, high-protein, and well-dispersed food emulsions that may find numerous applications in the food industry.
人们对营养和功能食品的兴趣日益浓厚，这促使食品行业设计出富含蛋白质的产品，但这一过程受到巴氏杀菌过程中加热引起的蛋白质不可避免的聚集和凝胶化的极大挑战。在本研究中，我们报道了在 pH 值为 6.2 和 0.5%（w/v）蛋白质浓度下，通过简单的预热过程（100°C 加热 30 分钟）制备热稳定的大豆蛋白颗粒（SPP）。作为概念验证，我们比较了 SPP 制备的高蛋白乳液与天然大豆蛋白（SP）的热稳定性。结果表明，由 SPP 稳定的高蛋白乳液具有良好的热稳定性，而当两种样品的浓度均为 10%（w/v）时，SP 则发生凝胶化。此外，与由 SPs 制备的乳液相比，SPP 制备的乳液经热处理后具有较低的储能模量和粘度值，且粒径稳定，具有更稳定的包被蛋白层，而 SPs 则表现出宏观聚集和不稳定的包被蛋白层。这些结果为开发热稳定、高蛋白、分散良好的食品乳液提供了有价值的信息，这些乳液可能在食品工业中有广泛的应用。
