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植物分离蛋白-魔芋葡甘聚糖复合凝胶的理化特性与感官特性

Physiochemical characteristics and sensory properties of plant protein isolates-konjac glucomannan compound gels.

作者信息

Yao Yueying, He Wenmeng, Xu Baojun

机构信息

Food Science and Technology Program, Department of Life Sciences BNU-HKBU United International College Zhuhai China.

Guangdong Provincial Key Laboratory of Interdisciplinary Research and Application for Data Science BNU-HKBU United International College Zhuhai China.

出版信息

Food Sci Nutr. 2023 Jun 9;11(9):5063-5077. doi: 10.1002/fsn3.3471. eCollection 2023 Sep.

Abstract

In this study, the effects of konjac glucomannan (KGM) at different concentrations on the physiochemical and sensory properties of soy protein isolate (SPI), pea protein isolate (PPI), or peanut protein isolate (PNPI) compound gels were investigated. The results revealed that when the ratio of PNPI to KGM was 90:10, the denaturation temperature of PNPI could be significantly enhanced to 119.32°C by KGM modification. Concerning the textural and microstructural features, the amount of KGM addition had positive correlation with the hardness and chewiness of each compound gel, however, too much KGM addition will cause the unstable internal structure of the PNPI/KGM compound gels (70:30 and 60:40). Furthermore, sensory results indicated that PNPI/KGM (80:20), PPI/KGM (80:20), SPI/KGM (80:20) had great potential to be considered as prototypes for novel plant-based products, which generated the highest acceptance scores of 5.04, 5.94, and 5.36 in each group, respectively.

摘要

在本研究中,研究了不同浓度的魔芋葡甘聚糖(KGM)对大豆分离蛋白(SPI)、豌豆分离蛋白(PPI)或花生分离蛋白(PNPI)复合凝胶的理化性质和感官特性的影响。结果表明,当PNPI与KGM的比例为90:10时,通过KGM改性可使PNPI的变性温度显著提高至119.32℃。关于质地和微观结构特征,KGM的添加量与每种复合凝胶的硬度和咀嚼性呈正相关,然而,过多添加KGM会导致PNPI/KGM复合凝胶(70:30和60:40)的内部结构不稳定。此外,感官结果表明,PNPI/KGM(80:20)、PPI/KGM(80:20)、SPI/KGM(80:20)极有可能被视为新型植物基产品的原型,它们在每组中分别获得了最高的接受分数5.04、5.94和5.36。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e60e/10494608/f1f0d33c9de8/FSN3-11-5063-g002.jpg

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