Luo Yuhuan, Yu Min, Liyixia Zhang, Chen Jingjing
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, PR China.
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, PR China.
Food Chem. 2024 Sep 15;452:139582. doi: 10.1016/j.foodchem.2024.139582. Epub 2024 May 10.
Pumpkin seeds represent a valuable source of plant protein and can be utilized in the production of plant-based milks. This study aims to investigate the effects of different pretreatment techniques on the stability of Pumpkin Seed Milk (PSM) and explore potential mechanisms. Raw pumpkin seeds underwent pretreatment through roasting, microwaving, and steaming to prepare PSM. Physiochemical attributes such as composition, storage stability, and particle size of PSM were evaluated. Results indicate that stability significantly improved at roasting temperatures of 160 °C, with the smallest particle size (305 ± 40 nm) and highest stability coefficient (0.710 ± 0.002) observed. Nutrient content in PSM remained largely unaffected at 160 °C. Protein oxidation levels, infrared, and fluorescence spectra analysis revealed that higher temperatures exacerbated the oxidation of pumpkin seed emulsion. Overall, roasting raw pumpkin seeds at 160 °C is suggested to enhance PSM quality while preserving nutrient content.
南瓜籽是植物蛋白的宝贵来源，可用于生产植物基牛奶。本研究旨在探讨不同预处理技术对南瓜籽奶（PSM）稳定性的影响，并探索潜在机制。将生南瓜籽经过烘焙、微波处理和蒸煮预处理以制备PSM。对PSM的组成、储存稳定性和粒径等理化特性进行了评估。结果表明，在160°C烘焙温度下稳定性显著提高，观察到最小粒径（305±40nm）和最高稳定性系数（0.710±0.002）。在160°C时，PSM中的营养成分基本未受影响。蛋白质氧化水平、红外光谱和荧光光谱分析表明，较高温度加剧了南瓜籽乳液的氧化。总体而言，建议在160°C烘焙生南瓜籽，以提高PSM质量并保留营养成分。
