State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China.
Technical Service Department, Beijing Shiji Chuangzhan Food Technology Co., Ltd, Beijing, China.
J Sci Food Agric. 2023 Oct;103(13):6595-6604. doi: 10.1002/jsfa.12754. Epub 2023 Jun 13.
In recent years, there has been an increasing demand for plant-based cheese analogues, however, the protein content of plant-based cheeses currently on the market is generally low and cannot meet the nutritional needs of consumers.
Based on the ideal value similarity method (TOPSIS) analysis the best recipe for plant-based cheese was 15% tapioca starch, 20% soy protein isolate, 7% gelatine as a quality enhancer and 15% coconut oil. The protein content of this plant-based cheese was170.1 g kg , which was close to commercial dairy-based cheese and significantly higher than commercial plant-based cheese, The fat content was 114.7 g kg , lower than that of commercial dairy-based cheese. The rheology properties show that the viscoelasticity of the plant-based cheese is higher than that of dairy-based cheese and commercial plant-based. The microstructure results show that the type and content of protein has a significant impact on its microstructure. The Fourier-transform infrared (FTIR) spectrum of the microstructure shows a characteristic value at 1700 cm , because the starch was heated and leached to form a complex with lauric acid under the action of hydrogen bond. It can be inferred that in the interaction between plant-based cheese raw materials, fatty acids serve as a bridge between starch and protein.
This study described the formula of plant-based cheese and the interaction mechanism between the ingredients, providing a basis for the development of subsequent plant-based cheese related products. © 2023 Society of Chemical Industry.
近年来，人们对植物性奶酪替代品的需求日益增加，然而，目前市场上的植物性奶酪的蛋白质含量普遍较低，无法满足消费者的营养需求。
基于理想值相似性方法（TOPSIS）分析，植物性奶酪的最佳配方为 15%的木薯淀粉、20%的大豆分离蛋白、7%的明胶作为质量增强剂和 15%的椰子油。这种植物性奶酪的蛋白质含量为 170.1 g kg，接近商业乳制品奶酪，明显高于商业植物性奶酪，脂肪含量为 114.7 g kg，低于商业乳制品奶酪。流变学特性表明，植物性奶酪的粘弹性高于乳制品奶酪和商业植物性奶酪。微观结构结果表明，蛋白质的类型和含量对其微观结构有显著影响。微观结构的傅里叶变换红外（FTIR）光谱在 1700 cm 处显示出一个特征值，因为在氢键的作用下，淀粉受热浸出与月桂酸形成复合物。可以推断，在植物性奶酪原料的相互作用中，脂肪酸作为淀粉和蛋白质之间的桥梁。
本研究描述了植物性奶酪的配方以及成分之间的相互作用机制，为后续植物性奶酪相关产品的开发提供了基础。© 2023 化学工业协会。
