School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China; Shanghai Engineering Research Center for Food Rapid Detection, Shanghai 200093, PR China.
School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China.
Food Chem. 2021 Jul 1;349:129201. doi: 10.1016/j.foodchem.2021.129201. Epub 2021 Feb 4.
This study aimed to produce novel plant-based milk from quinoa with the addition of oat β-glucan (OGB). The stability of quinoa milk was characterized by zeta potential, particle size, separation index (SI), rheological property, backscattered light intensity (ΔBS), and microstructure. Results showed that OGB addition efficiently prevented the phase separation of quinoa milk, and the highest SI and zeta potential values were obtained at the optimal pH 6.0. Quinoa milk presented a higher apparent viscosity and a narrower particle distribution with the increased OGB concentration, however, it did not affect the zeta potential. Moreover, OGB improved the storage stability with an increased SI and a ΔBS. Microstructure analysis suggested that OGB could prevent phase separation by constructing a network structure, and an increased amount of OGB led to forming a gel-like structure. An excessive viscosity would decrease the sensory acceptance, therefore the final OGB concentration of 16% was selected.
本研究旨在利用添加燕麦β-葡聚糖（OGB）的藜麦生产新型植物基奶。通过动电势、粒径、分离指数（SI）、流变特性、反向散射光强度（ΔBS）和微观结构来表征藜麦奶的稳定性。结果表明，OGB 的添加有效地防止了藜麦奶的相分离，在最佳 pH 值 6.0 时获得了最高的 SI 和动电势值。随着 OGB 浓度的增加，藜麦奶的表观粘度增加，粒径分布变窄，但动电势没有受到影响。此外，OGB 通过构建网络结构提高了 SI 和 ΔBS，从而提高了储存稳定性。微观结构分析表明，OGB 可以通过构建网络结构防止相分离，并且随着 OGB 用量的增加，形成了类似凝胶的结构。过高的粘度会降低感官接受度，因此最终选择了 16%的 OGB 浓度。
