Universidad Nacional de Rosario, Facultad de Ciencias Bioquímicas y Farmacéuticas, Suipacha 531, Rosario, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Universidad del Centro Educativo Latinoamericano, Facultad de Química, Pellegrini 1332, Rosario, Argentina.
Universidad Nacional de Rosario, Facultad de Ciencias Bioquímicas y Farmacéuticas, Suipacha 531, Rosario, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Universidad Católica Argentina, Facultad de Química e Ingeniería del Rosario, Pellegrini 3314, Rosario, Argentina.
Food Chem. 2022 Nov 15;394:133485. doi: 10.1016/j.foodchem.2022.133485. Epub 2022 Jun 16.
Emulsion gels are structured emulsion systems that behave as soft solid-like materials. Emulsion gels are commonly used in food-product design both as fat replacers and as delivery carriers of bioactive compounds. Different plant-derived proteins like soy, chia, and oat have been used in emulsion gel formulation to substitute fat in meat products and to deliver some vegetable dyes or extracts. Quinoa protein isolates have been scarcely applied in emulsion gel formulation although they seem to be a promising alternative as emulsion stabilizers. Quinoa protein isolates have a high protein content with a well-balanced amino acid profile and show good emulsifying and gelling capabilities. Unlike quinoa starch, quinoa protein isolates do not require any chemical modification before being used. The present article reviews the state of the art in food emulsion gels stabilized with vegetable proteins and highlights the potential uses of quinoa proteins in emulsion gel formulation.
乳液凝胶是一种具有软固态特性的结构化乳液体系。乳液凝胶通常用于食品产品设计，既可以作为脂肪替代品，也可以作为生物活性化合物的输送载体。不同的植物源性蛋白质，如大豆、奇亚籽和燕麦，已被用于乳液凝胶配方中，以替代肉类产品中的脂肪，并输送一些植物染料或提取物。藜麦蛋白分离物在乳液凝胶配方中的应用较少，尽管它们似乎是作为乳化稳定剂的一种很有前途的替代品。藜麦蛋白分离物的蛋白质含量高，氨基酸组成平衡，具有良好的乳化和凝胶能力。与藜麦淀粉不同，藜麦蛋白分离物在使用前不需要任何化学修饰。本文综述了用植物蛋白稳定的食品乳液凝胶的最新研究进展，并强调了藜麦蛋白在乳液凝胶配方中的潜在用途。
