Alonso-Miravalles Loreto, Zannini Emanuele, Bez Juergen, Arendt Elke K, O'Mahony James A
School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, Ireland.
Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Str. 35, 85354 Freising, Germany.
Foods. 2020 Apr 8;9(4):453. doi: 10.3390/foods9040453.
Oil-in-water emulsion systems formulated with plant proteins are of increasing interest to food researchers and industry due to benefits associated with cost-effectiveness, sustainability and animal well-being. The aim of this study was to understand how the stability of complex model emulsions formulated using lentil proteins are influenced by calcium fortification (0 to 10 mM CaCl) and thermal processing (95 or 140 °C). A valve homogeniser, operating at first and second stage pressures of 15 and 3 MPa, was used to prepare emulsions. On heating at 140 °C, the heat coagulation time (pH 6.8) for the emulsions was successively reduced from 4.80 to 0.40 min with increasing CaCl concentration from 0 to 10 mM, respectively. Correspondingly, the sample with the highest CaCl addition level developed the highest viscosity during heating (95 °C × 30 s), reaching a final value of 163 mPa·s. This was attributed to calcium-mediated interactions of lentil proteins, as confirmed by the increase in the mean particle diameter (D[4,3]) to 36.5 µm for the sample with 6 mM CaCl, compared to the unheated and heated control with D[4,3] values of 0.75 and 0.68 µm, respectively. This study demonstrated that the combination of calcium and heat promoted the aggregation of lentil proteins in concentrated emulsions.
由于具有成本效益、可持续性和动物福利等优势，用植物蛋白配制的水包油乳液体系越来越受到食品研究人员和食品行业的关注。本研究的目的是了解用扁豆蛋白配制的复合模型乳液的稳定性如何受到钙强化（0至10 mM氯化钙）和热处理（95或140°C）的影响。使用在第一阶段和第二阶段压力分别为15和3 MPa下运行的阀门均质机来制备乳液。在140°C加热时，随着氯化钙浓度从0 mM增加到10 mM，乳液的热凝固时间（pH 6.8）依次从4.80分钟减少到0.40分钟。相应地，添加氯化钙水平最高的样品在加热（95°C×30秒）过程中粘度最高，最终值达到163 mPa·s。这归因于扁豆蛋白的钙介导相互作用，这通过添加6 mM氯化钙的样品的平均粒径（D[4,3]）增加到36.5 µm得到证实，相比之下，未加热和加热的对照样品的D[4,3]值分别为0.75和0.68 µm。本研究表明，钙和热的组合促进了浓缩乳液中扁豆蛋白的聚集。
