Roland Ida Schwartz, Le Thao T, Chen Tony, Aguilera-Toro Miguel, Nielsen Søren Drud-Heydary, Larsen Lotte Bach, Poulsen Nina Aagaard
Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark.
Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand.
Foods. 2024 Jan 23;13(3):367. doi: 10.3390/foods13030367.
The market for plant-based drinks (PBDs) is experiencing a surge in consumer demand, especially in Western societies. PBDs are a highly processed food product, and little is known about this relatively new food product category when compared to bovine milk. In the present study, the storage stability, proteolysis and generation of free amino acids were investigated in commercially available PBDs over the course of a one-year storage period. Generally, pH, color and protein solubility were found to be stable in the PBDs during storage, except for the pea-based product, which showed less protein solubility after storage. The pea-based drinks also had higher initial levels of free N-terminals prior to storage compared with levels for the other plant-based drinks, as well as significantly increasing levels of total free, and especially bitter free, amino acids. The development of free amino acids in the oat-based drink indicated that the released amino acids could be involved in various reactions such as the Maillard reaction during the storage period.
植物基饮料（PBDs）市场的消费者需求正在激增，尤其是在西方社会。PBDs是一种高度加工的食品，与牛奶相比，人们对这一相对较新的食品类别了解甚少。在本研究中，对市售PBDs在一年储存期内的储存稳定性、蛋白水解和游离氨基酸的生成进行了研究。一般来说，除了豌豆基产品在储存后蛋白质溶解度降低外，PBDs在储存期间的pH值、颜色和蛋白质溶解度被发现是稳定的。与其他植物基饮料相比，豌豆基饮料在储存前的游离N端初始水平也更高，并且总游离氨基酸尤其是苦味游离氨基酸的水平显著增加。燕麦基饮料中游离氨基酸的变化表明，释放出的氨基酸可能参与储存期间的各种反应，如美拉德反应。
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