Chan Yung-Jia, Lu Wen-Chien, Lin Hui-Yao, Wu Zong-Ru, Liou Chen-Wei, Li Po-Hsien
College of Biotechnology and Bioresources, Da-Yeh University, No. 168 University Rd., Dacun, Chang-Hua 51591, Taiwan.
Department of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, No. 217, Hung-Mao-Pi, Chia-Yi City 60077, Taiwan.
Foods. 2020 Feb 24;9(2):245. doi: 10.3390/foods9020245.
Eggs are linked to some health-related problems, for example, allergy, and religious restrictions, thus the food manufacturer is challenged to find egg replacements and include the physicochemical properties of egg in food. In this study, enzymatic hydrolysis of rice protein was used to produce rice protein hydrolysates (RPHs) for use as an egg replacement in flaky egg rolls. Formulations were control (A), rice protein isolate (B), RPH15 (C), RPH30 (D), and RPH60 (E), respectively. The protein content of formula E increased from 19.69 to 22.18 g/100 g, while carbohydrate and sugar content decreased to 64.12 and 12.26 g/100 g, respectively. Overall amino acid contents significantly increased as compared with formula A. The overall acceptability for sensory evaluation was higher with formula C. The color of the sample was highly affected by the protein-rich ingredients accounting to a Maillard reaction progression and causing a decrease in brightness (L*) and increase in redness (a*). RPHs successfully maintained the functional and physiochemical properties, along with flavor and texture, of flaky egg rolls and could be an egg replacement. These high-value RPHs produced by enzymatic hydrolysis could be beneficial for various applications, particularly food and related industries.
鸡蛋与一些健康相关问题有关，例如过敏和宗教限制，因此食品制造商面临着寻找鸡蛋替代品并将鸡蛋的物理化学特性纳入食品中的挑战。在本研究中，采用酶解法水解大米蛋白来制备大米蛋白水解物（RPHs），用作酥皮蛋卷中的鸡蛋替代品。配方分别为对照组（A）、大米分离蛋白（B）、RPH15（C）、RPH30（D）和RPH60（E）。配方E的蛋白质含量从19.69克/100克增加到22.18克/100克，而碳水化合物和糖含量分别降至64.12克/100克和12.26克/100克。与配方A相比，总氨基酸含量显著增加。感官评价中配方C的总体可接受性更高。样品的颜色受富含蛋白质成分的高度影响，这归因于美拉德反应进程，导致亮度（L*）降低和红色度（a*）增加。RPHs成功地保持了酥皮蛋卷的功能和物理化学特性以及风味和质地，并且可以作为鸡蛋替代品。通过酶解产生的这些高价值RPHs可能对各种应用有益，特别是食品及相关行业。
