Grasso Nadia, Bot Francesca, Roos Yrjo H, Crowley Shane V, Arendt Elke K, O'Mahony James A
School of Food and Nutritional Sciences, University College Cork, T12 TP07 Cork, Ireland.
Department of Food and Drug, University of Parma, 43124 Parma, Italy.
Foods. 2023 Apr 1;12(7):1492. doi: 10.3390/foods12071492.
In this study, zein protein isolate (ZPI) and chickpea protein concentrate (CPC) ingredients were used to formulate five plant-based cheese alternatives. Ingredient ratios based on protein contributions of 0:100, 25:75, 50:50, 75:25 and 100:0 from ZPI and CPC, respectively, were used. Formulations were developed at pH ~4.5, with a moisture target of 59%. Shea butter was used to target 15% fat, while tapioca starch was added to target the same carbohydrate content for all samples. Microstructural analysis showed differences among samples, with samples containing ZPI displaying a protein-rich layer surrounding the fat globules. Schreiber meltability and dynamic low amplitude oscillatory shear rheological analyses showed that increasing the proportion of ZPI was associated with increasing meltability and greater ability to flow at high temperatures. In addition, the sample containing only CPC showed the highest adhesiveness, springiness and cohesiveness values from the texture profile analysis, while the sample containing only ZPI exhibited the highest hardness. Furthermore, stretchability increased with increasing ZPI proportions. This work will help understanding of the role and potential of promising plant-protein-ingredient blends in formulating plant-based alternatives to cheese with desirable functional properties.
在本研究中，使用玉米醇溶蛋白分离物（ZPI）和鹰嘴豆浓缩蛋白（CPC）成分来配制五种植物基奶酪替代品。分别采用基于ZPI和CPC蛋白质贡献比例为0:100、25:75、50:50、75:25和100:0的成分比例。配方在pH值约为4.5时开发，水分目标为59%。使用乳木果油使脂肪含量达到15%，同时添加木薯淀粉以使所有样品的碳水化合物含量相同。微观结构分析表明样品之间存在差异，含有ZPI的样品在脂肪球周围显示出富含蛋白质的层。施赖伯熔点和动态低振幅振荡剪切流变学分析表明，增加ZPI的比例与增加熔点以及在高温下更大的流动能力相关。此外，仅含CPC的样品在质地剖面分析中显示出最高的粘附性、弹性和内聚性值，而仅含ZPI的样品表现出最高的硬度。此外，拉伸性随着ZPI比例的增加而增加。这项工作将有助于理解有前景的植物蛋白成分混合物在配制具有理想功能特性的植物基奶酪替代品中的作用和潜力。
