Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 190, SE-234 22 Lomma, Sweden.
Department of Food Science, School of Food Engineering, University of Campinas, São Paulo, SP 13083-862, Brazil.
Molecules. 2021 Mar 19;26(6):1717. doi: 10.3390/molecules26061717.
This study addresses an innovative approach to generate aerated foods with appealing texture through the utilization of lupin protein isolate (LPI) in combination with edible fats. We show the impact of transglutaminases (TGs; SB6 and commercial), glycerol (Gly), soy lecithin (Lec) and linoleic acid (LA) on the micro- and nanostructure of health promoting solid foods created from LPI and fats blends. 3-D tomographic images of LPI with TG revealed that SB6 contributed to an exceptional bubble spatial organization. The inclusion of Gly and Lec decreased protein polymerization and also induced the formation of a porous layered material. LA promoted protein polymerization and formation of homogeneous thick layers in the LPI matrix. Thus, the LPI is a promising protein resource which when in blend with additives is able to create diverse food structures. Much focus has been placed on the great foamability of LPI and here we show the resulting microstructure of LPI foams, and how these were improved with addition of TGs. New food applications for LPI can arise with the addition of food grade dispersant Lec and essential fatty-acid LA, by improved puffiness, and their contributing as replacer of chemical leavening additives in gluten-free products.
本研究提出了一种创新方法，通过利用羽扇豆蛋白分离物（LPI）与可食用脂肪结合来生产具有吸引力的充气食品。我们展示了转谷氨酰胺酶（TG；SB6 和商业酶）、甘油（Gly）、大豆卵磷脂（Lec）和亚油酸（LA）对由 LPI 和脂肪混合物制成的促进健康的固体食品的微观和纳米结构的影响。用 TG 对 LPI 的 3D 断层扫描图像显示，SB6 有助于形成异常的气泡空间组织。Gly 和 Lec 的加入减少了蛋白质聚合，并且还诱导了多孔层状材料的形成。LA 促进了蛋白质聚合，并在 LPI 基质中形成了均匀的厚层。因此，LPI 是一种很有前途的蛋白质资源，当与添加剂混合时，能够创造出多种食品结构。人们非常关注 LPI 的巨大泡沫性能，在这里，我们展示了 LPI 泡沫的所得微观结构，以及通过添加 TG 如何改善这些微观结构。通过添加食品级分散剂 Lec 和必需脂肪酸 LA，可以改善膨化度，并将其作为无麸质产品中化学膨松剂添加剂的替代品，从而为 LPI 带来新的食品应用。
