Department of Food Science, University of Guelph, 50 Stone Road E, Guelph, ON N1G 2W1, Canada.
Department of Food Science, University of Guelph, 50 Stone Road E, Guelph, ON N1G 2W1, Canada.
Food Res Int. 2024 May;184:114259. doi: 10.1016/j.foodres.2024.114259. Epub 2024 Mar 20.
The potential to produce protein-structured vegan yogurts with legumes was explored to offer an alternative to conventional polysaccharide-based varieties. Glucono-δ-lactone (GDL) was employed as a slow acidifying agent and was investigated for its ability to generate cold-set, yogurt-like gels using soy and lentil milks made using minimal processing steps. Soy (5.3 % protein) and lentil (6.1 % protein) milks were successfully gelled by GDL at concentrations of 0.5 % and 1 % w/w. Soy and lentil milks experienced similar acidification profiles and demonstrated good fits with double-exponential decay models. The physical properties of these legume gels were evaluated and compared to a commercial stirred dairy yogurt. Penetration tests were carried out on intact gels, then repeated after stirring. All intact soy samples demonstrated significantly stronger gel structures compared to the commercial yogurt, and most experienced greater amounts of brittleness. Results showed that the stirring of gels caused a notable decrease in firmness and brittleness in the soy gels, making them more similar to the control. Power-law modelling of viscosity curves demonstrated that all samples experienced non-Newtonian flow behavior (n < 0.29). Susceptibility to syneresis was measured by the degree of liquid loss following centrifugation. The optimization of protein type and GDL concentration to replicate the physical properties of dairy-based yogurts can enhance their consumer acceptance and provide a more customizable and controlled approach alternative to traditional fermentation methods.
探索利用豆类生产具有蛋白质结构的植物性酸奶，以替代传统的多糖基品种。本文选用戊二酸-δ-内酯（GDL）作为一种缓慢酸化剂，研究其在使用最少加工步骤制作的大豆和扁豆奶中生成冷凝固、类似酸奶的凝胶的能力。GDL 浓度为 0.5%和 1%w/w 时，可成功胶凝大豆（5.3%蛋白质）和扁豆（6.1%蛋白质）奶。大豆和扁豆奶的酸化曲线相似，与双指数衰减模型拟合良好。评估并比较了这些豆类凝胶的物理特性和商业搅拌型乳制品酸奶。对完整凝胶进行了穿透测试，然后在搅拌后重复测试。与商业酸奶相比，所有完整的大豆样品均表现出明显更强的凝胶结构，并且大多数样品的脆性更大。结果表明，凝胶的搅拌会显著降低大豆凝胶的硬度和脆性，使其更接近对照。通过黏度曲线的幂律模型表明，所有样品均表现出非牛顿流动行为（n<0.29）。通过离心后液体损失程度测量其对离浆的敏感性。优化蛋白质类型和 GDL 浓度以复制基于乳制品酸奶的物理特性，可以提高其消费者接受度，并提供一种更具定制性和可控性的替代传统发酵方法的方法。
