Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
J Food Sci. 2022 Nov;87(11):4977-4990. doi: 10.1111/1750-3841.16339. Epub 2022 Sep 28.
Rice bran protein (RBP) is an alternative plant protein that can be used in a wide range of foods due to its unique functional, nutritional, and hypoallergenic properties. The interactions of RBP with other biopolymers have revealed its feasibility for application in dairy products such as whipped cream and dairy desserts. Therefore, the effects of RBP and fat content on the rheological properties of dairy desserts were investigated. The pH value was not influenced by protein, but the nonfat milk solid content was changed by fat and protein content. All the desserts showed thixotropic properties which were mainly related to the molecular disentanglement at high shear rates. By increasing fat like RBP, the apparent viscosity (η ) was increased. Rheological parameters such as n value, thixotropic index, storage (G'), and loss moduli (G'') were increased by RBP. Moreover, the dairy desserts containing RBP and whole milk presented generally higher G', G'', complex modulus, and complex viscosity values, and lower tan δ values. The RBP enriched samples also had a higher hardness and gumminess. Syneresis was decreased by RBP, which was related to the formation of ordered mesh-like structures which enabled the entrapment of more water. There was a positive correlation between the rheological, textural, and physical properties of the dessert with added RBP, and therefore dairy dessert attributes can be improved along with fat reduction. However, a sensory evaluation is needed to unravel the acceptability rate of RBP in fat reduction from the view point of consumers. PRACTICAL APPLICATION: Rice bran protein (RBP) has nutritional and hypoallergenic properties which enable it to apply to many products such as dairy desserts. One of the main concerns in dairy technology is the growing interest in low-fat products due to health problems. RBP showed unique properties which makes the creamy behavior. The rheological results have elucidated the creaminess associated with RBP and can assist in the proper simulation of mouthfeel.
米糠蛋白（RBP）是一种替代植物蛋白，由于其独特的功能、营养和低过敏性，可以在广泛的食品中使用。RBP 与其他生物聚合物的相互作用表明，它可以在奶油和乳制品甜点等乳制品中得到应用。因此，研究了 RBP 和脂肪含量对乳制品甜点流变性质的影响。蛋白质对 pH 值没有影响，但脂肪和蛋白质含量会改变非脂乳固体含量。所有的甜点都表现出触变性，这主要与高剪切速率下的分子解缠有关。通过添加像 RBP 这样的脂肪，可以提高表观粘度（η）。RBP 增加了流变参数，如 n 值、触变指数、储能模量（G'）和损耗模量（G"）。此外，含有 RBP 和全脂牛奶的乳制品甜点通常表现出更高的 G'、G"、复合模量和复合粘度值，以及更低的 tan δ 值。富含 RBP 的样品也具有更高的硬度和胶粘性。RBP 降低了离析，这与形成有序的网状结构有关，这种结构可以捕获更多的水。RBP 增加了甜点的流变学、质构和物理性质之间的正相关关系，因此可以在降低脂肪的同时改善乳制品甜点的属性。然而，需要进行感官评估，从消费者的角度揭示 RBP 在降低脂肪方面的可接受率。 实际应用：米糠蛋白（RBP）具有营养和低过敏性，使其能够应用于许多产品，如乳制品甜点。乳制品技术的主要关注点之一是由于健康问题，人们对低脂产品越来越感兴趣。RBP 表现出独特的性质，使其具有奶油般的口感。流变学结果阐明了与 RBP 相关的奶油质地，并有助于对口感的适当模拟。
