Bühler Jan M, van der Goot Atze Jan, Bruins Marieke E
Food & Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands.
Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands.
Curr Res Food Sci. 2022 Apr 14;5:735-742. doi: 10.1016/j.crfs.2022.03.013. eCollection 2022.
The development of novel and sustainable food products, such as cheese- and meat analogues, requires a better understanding of the use of less refined ingredients. We investigated the distribution of water between the protein and starch phase of doughs and heat-induced gels made from air-classified faba bean fractions by developing a method suited for investigation of such multi-component ingredients. The moisture contents of the protein and starch phases in the dough were determined using a method based on partial sorption isotherms of mixed doughs of protein- and starch-rich fractions at high water activity. Water content of the protein phase is higher than that of the starch phase in dough, showing that protein takes up more water than starch at room temperature. Also, the moisture content of the protein phase in the gels was calculated using a model based on the denaturation temperature of legumin. From the experiments and the modelling, it became evident that the moisture content of the protein phase in the gel is lower than the moisture content of the protein phase in the dough, showing the importance of considering moisture migration from the protein to the starch during heating.
开发新型可持续食品，如奶酪和肉类替代品，需要更好地了解不太精制成分的使用情况。我们通过开发一种适用于研究此类多组分成分的方法，研究了由空气分级蚕豆组分制成的面团和热诱导凝胶中蛋白质和淀粉相之间的水分分布。面团中蛋白质和淀粉相的水分含量是使用一种基于高水分活度下富含蛋白质和淀粉的组分混合面团的部分吸附等温线的方法测定的。面团中蛋白质相的含水量高于淀粉相，表明在室温下蛋白质比淀粉吸收更多的水分。此外，凝胶中蛋白质相的水分含量是使用基于豆球蛋白变性温度的模型计算的。从实验和建模中可以明显看出，凝胶中蛋白质相的水分含量低于面团中蛋白质相的水分含量，这表明在加热过程中考虑水分从蛋白质向淀粉迁移的重要性。
