高强度超声处理酪蛋白：豌豆混合体系：对胶凝性能的影响。
High-intensity ultrasound treatment on casein: Pea mixed systems: Effect on gelling properties.
机构信息
Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900 Viçosa, Minas Gerais, Brazil; Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, Villeneuve d'Ascq, France.
Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900 Viçosa, Minas Gerais, Brazil; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Ørsteds Plads, 2800 Kongens Lyngby, Denmark.
出版信息
Food Chem. 2023 Oct 1;422:136178. doi: 10.1016/j.foodchem.2023.136178. Epub 2023 Apr 25.
This study aimed to investigate the suitability of the application of high-intensity ultrasounds (HIUS) to improve the acid induced gelation of mixed protein systems formed by casein micelles (CMs) and pea. The protein suspensions were prepared in different protein ratios CMs: pea (100:0, 80:20, 50:50, 20:80, 0:100) at 8% (w/w) total protein concentration. In the suspensions, the ultrasound treatment produced an increase in solubility, surface hydrophobicity, and a decrease in the samples' viscosity, with more remarkable differences in protein blends in which pea protein was the major component. However, the replacement of 20% of CMs for pea proteins highly affected the gel elasticity. Hence, the creation of smaller and more hydrophobic building blocks before acidification due to the HIUS treatment increased the elasticity of the gels up to 10 times. Therefore, high-intensity ultrasounds are a suitable green technique to increase the gelling properties of CMs: pea systems.
本研究旨在探讨高强度超声（HIUS）在改善由酪蛋白胶束（CMs）和豌豆形成的混合蛋白体系的酸诱导凝胶化中的应用适用性。在不同的蛋白比例（CMs:豌豆，100:0、80:20、50:50、20:80、0:100）下，在 8%（w/w）总蛋白浓度下制备蛋白悬浮液。在悬浮液中，超声处理导致溶解度增加、表面疏水性增加，而样品粘度降低，其中豌豆蛋白为主要成分的蛋白混合物差异更为显著。然而，用 20%的 CMs 替代豌豆蛋白极大地影响了凝胶的弹性。因此，由于 HIUS 处理，在酸化前形成更小和更疏水的构建块，使凝胶的弹性增加了 10 倍。因此，高强度超声是一种合适的绿色技术，可以提高 CMs:豌豆体系的凝胶性能。
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