Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Comisión de Investigaciones Científicas (CIC-PBA) and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET- CCT La Plata), Universidad Nacional de La Plata (UNLP), CIDCA calle 47 y 116, 1900, La Plata, Argentina.
Plant Foods Hum Nutr. 2020 Dec;75(4):599-607. doi: 10.1007/s11130-020-00853-9. Epub 2020 Sep 16.
The objective of this study was to formulate a beverage based on amaranth proteins, stable and nutritious. The process of obtaining the beverage was based on the existing knowledge about starch separation techniques and techno-functional properties of the amaranth proteins. Gums, gellan and xanthan were added to the protein extract and it was heat-treated at 80 °C during 20 min. A beverage with a composition similar to skim cow's milk was obtained (3.42 ± 0.08; 0.60 ± 0.06; 1.9 ± 0.4; 0.43 ± 0.01; 3 and 90.58 ± 0.01% for proteins, lipids, fiber, ashes, carbohydrates and water, respectively). Thermal treatment caused the denaturation and aggregation of the proteins, while the addition of gums induced a decrease in the sensitivity to heat treatment of the proteins. Formation of protein aggregates and gum-protein complexes was characterized by electrophoresis, differential scanning calorimetry, and particle size distribution. Heat treatment and addition of gums generated macrocomplexes with enhanced absolute value of ζ-potential, which contributed to the high colloidal stability of amaranth-based beverage. This beverage is suitable for vegans, celiac patients, and lactose intolerants.
本研究的目的是基于现有的淀粉分离技术知识和苋菜籽蛋白质的功能特性，研制一种稳定且营养丰富的饮料。该饮料的制作过程是从蛋白质提取物中加入胶、结冷胶和黄原胶，并在 80°C 下加热 20 分钟。制得的饮料与脱脂牛奶的成分相似（分别为 3.42±0.08、0.60±0.06、1.9±0.4、0.43±0.01 和 90.58±0.01%，蛋白质、脂肪、纤维、灰分、碳水化合物和水）。热处理导致蛋白质变性和聚集，而胶的添加则降低了蛋白质对热处理的敏感性。蛋白质聚集和胶-蛋白质复合物的形成通过电泳、差示扫描量热法和粒度分布进行了表征。热处理和胶的添加生成了具有更高绝对值 ζ-电势的宏观复合物，这有助于提高基于苋菜籽的饮料的胶体稳定性。这种饮料适合素食者、乳糜泻患者和乳糖不耐受者。
