Oliveira Isabelle Carolina, de Paula Ferreira Iuri Emmanuel, Casanova Federico, Cavallieri Angelo Luiz Fazani, Lima Nascimento Luis Gustavo, de Carvalho Antônio Fernandes, Nogueira Silva Naaman Francisco
Center of Natural Sciences, Federal University of São Carlos (UFSCar), Buri 18290-000, SP, Brazil.
Food Production Engineering Group, DTU Food, Technical University of Denmark, Søltofts Plads 227, DK-2800 Lyngby, Denmark.
Foods. 2022 May 11;11(10):1383. doi: 10.3390/foods11101383.
The present study aims to describe colloidal and acid gelling properties of mixed suspensions of pea and milk proteins. Mixed protein suspensions were prepared by adding pea protein isolate to rehydrated skimmed milk (3% / protein) to generate four mixed samples at 5, 7, 9, and 11% / total protein. Skimmed milk powder was also used to prepare four pure milk samples at the same protein concentrations. The samples were analyzed in regard to their pH, viscosity, color, percentage of sedimentable material, heat and ethanol stabilities, and acid gelling properties. Mixed suspensions were darker and presented higher pH, viscosity, and percentage of sedimentable material than milk samples. Heat and ethanol stabilities were similar for both systems and were reduced as a function of total protein concentration. Small oscillation rheology and induced syneresis data showed that the presence of pea proteins accelerated acid gel formation but weakened the final structure of the gels. In this context, the results found in the present work contributed to a better understanding of mixed dairy/plant protein functionalities and the development of new food products.
本研究旨在描述豌豆蛋白和乳蛋白混合悬浮液的胶体和酸凝胶特性。通过将豌豆分离蛋白添加到复水脱脂乳（3%/蛋白质）中制备混合蛋白悬浮液，以生成四种总蛋白含量分别为5%、7%、9%和11%的混合样品。还使用脱脂奶粉制备了四种相同蛋白质浓度的纯乳样品。对样品的pH值、粘度、颜色、可沉降物质百分比、热稳定性和乙醇稳定性以及酸凝胶特性进行了分析。混合悬浮液比乳样品颜色更深，pH值、粘度和可沉降物质百分比更高。两个体系的热稳定性和乙醇稳定性相似，且随总蛋白浓度的增加而降低。小振幅振荡流变学和诱导脱水收缩数据表明，豌豆蛋白的存在加速了酸凝胶的形成，但削弱了凝胶的最终结构。在此背景下，本研究结果有助于更好地理解混合乳制品/植物蛋白的功能特性以及新型食品的开发。
