School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany.
J Sci Food Agric. 2022 Sep;102(12):5077-5085. doi: 10.1002/jsfa.11219. Epub 2021 Apr 7.
The amino acid composition, and rheological, thermal and colloidal stability of plant protein-based oil-in-water emulsion systems containing 1.90, 3.50 and 7.70 g 100 mL protein, fat and carbohydrate, respectively, using quinoa and lentil protein ratios of 100:0 and 60:40 were investigated. The emulsion containing lentil protein showed lower initial, peak and final viscosity values (22.7, 61.7 and 61.6 mPa s, respectively) than the emulsion formulated with quinoa protein alone (34.3, 102 and 80.0 mPa s, respectively) on heat treatment.
Particle size analysis showed that both samples had small particle sizes (1.36 μm) after homogenization; however, the sample with 60:40 quinoa:lentil protein ratio showed greater physical stability, likely related to the superior emulsifying properties of lentil protein. However, upon heat treatment, large aggregates (100 μm) were formed in both samples, reducing the physical stability of the samples. This physical stability was increased with the addition of 0.20% sodium dodecyl sulfate (SDS), whereas it was negatively affected by the addition of α-amylase. Addition of α-amylase led to lower viscosity for both emulsion samples, with measured values of 41.8 and 46.0 mPa s for the 100:0 and 60:40 samples, respectively. This suggests that the heat-induced increases in particle size were partially due to hydrophobic interactions between the proteins as SDS disrupts hydrophobic bonds between proteins.
These results demonstrated that using a mixture of lentil and quinoa proteins positively affected the physical stability of plant protein-based emulsions, in addition to contributing to a more nutritionally complete amino acid profile - both important considerations in the development of plant-based beverages. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
研究了含有分别为 1.90、3.50 和 7.70 g/100 mL 的蛋白质、脂肪和碳水化合物的基于植物蛋白的油包水乳液体系的氨基酸组成、流变学、热学和胶体稳定性，所用的藜麦蛋白和扁豆蛋白的比例为 100:0 和 60:40。与单独使用藜麦蛋白制成的乳液（分别为 34.3、102 和 80.0 mPa·s）相比，含有扁豆蛋白的乳液在热处理时具有较低的初始、峰值和最终黏度值（分别为 22.7、61.7 和 61.6 mPa·s）。
粒径分析表明，两种样品均质后均具有较小的粒径（约 1.36 μm）；然而，60:40 藜麦：扁豆蛋白比例的样品具有更好的物理稳定性，这可能与扁豆蛋白优越的乳化性能有关。然而，经热处理后，两种样品均形成大的聚集体（~100 μm），降低了样品的物理稳定性。添加 0.20%十二烷基硫酸钠（SDS）可提高样品的物理稳定性，而添加α-淀粉酶则会降低样品的物理稳定性。添加α-淀粉酶会使两种乳液样品的黏度降低，100:0 和 60:40 样品的黏度分别为 41.8 和 46.0 mPa·s。这表明，热诱导的粒径增加部分是由于蛋白质之间的疏水相互作用，因为 SDS 会破坏蛋白质之间的疏水键。
这些结果表明，使用扁豆和藜麦蛋白的混合物不仅有助于形成更营养全面的氨基酸谱，还可以提高基于植物蛋白的乳液的物理稳定性，这在植物基饮料的开发中都是重要的考虑因素。 © 2021 作者。该文发表于 John Wiley & Sons Ltd 旗下的《食品科学杂志》，代表了化学工业协会的观点。
