School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
APC Microbiome Ireland, University College Cork, Cork, Ireland.
J Sci Food Agric. 2022 Sep;102(12):5086-5097. doi: 10.1002/jsfa.11230. Epub 2021 May 4.
Plant-based milk alternatives are becoming more popular. However, many are low in nutrients, particularly protein. More attention is being given to plant protein isolates / concentrates as potential ingredients in high-protein milk alternative formulations.
The effect of lupin protein source on the physicochemical, functional, and nutritional characteristics of model milk alternatives was investigated. Milk alternatives were produced with either blue lupin or white lupin protein isolate, formulated to contain similar levels of protein and fat as low-fat cow's milk. Nutritional composition and predicted glycemic properties were measured. The effect of homogenization pressure on the physicochemical properties and storage stability was also assessed, with cow's milk and soy milk alternative analyzed for comparison. Both blue and white lupin milk alternatives were high in protein, low in fermentable oligo-, di- and monosaccharides, and polyols (FODMAPs), and had a low predicted glycemic index. White lupin milk alternatives had smaller particle size as well as greater stability, with less creaming compared to blue lupin milk alternatives, although the former showed slightly higher sediment layers. Increasing homogenization pressure from 180 to 780 bar resulted in smaller particle size, lower separation rate, and greater foamability for both blue and white lupin milk alternatives. White lupin milk alternative homogenized at 780 bar was found to be the most stable product, with a similar separation rate to cow's milk.
These results indicate that protein source and processing can influence functional properties significantly along with product stability, and this is an important consideration when formulating high-protein milk alternatives. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
植物奶替代品越来越受欢迎。然而，许多替代品的营养成分，尤其是蛋白质含量较低。人们越来越关注植物蛋白分离物/浓缩物，将其作为高蛋白植物奶替代品配方中的潜在成分。
研究了羽扇豆蛋白源对模型植物奶替代品的理化、功能和营养特性的影响。用蓝羽扇豆或白羽扇豆蛋白分离物生产奶替代品，配方中蛋白质和脂肪的含量与低脂牛奶相似。测量了营养成分和预测的血糖生成特性。还评估了均质压力对理化性质和储存稳定性的影响，同时分析了牛奶和豆浆替代品进行比较。蓝羽扇豆和白羽扇豆奶替代品的蛋白质含量都很高，可发酵的寡糖、二糖和单糖以及多元醇（FODMAPs）含量较低，预测的血糖指数较低。与蓝羽扇豆奶替代品相比，白羽扇豆奶替代品的粒径更小，稳定性更高，奶油分层更少，但前者的沉淀物层略高。将均质压力从 180 巴增加到 780 巴，蓝羽扇豆和白羽扇豆奶替代品的粒径更小，分离速率更低，起泡性更大。发现以 780 巴均质的白羽扇豆奶替代品是最稳定的产品，其分离速率与牛奶相似。
这些结果表明，蛋白质来源和加工可以显著影响功能特性以及产品稳定性，这在配制高蛋白植物奶替代品时是一个重要的考虑因素。© 2021 作者。《食品科学杂志》由 John Wiley & Sons Ltd 代表化学工业协会出版。
