Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Science Center for Future Food, Jiangnan University, Wuxi 214122, China.
Food Chem. 2024 Dec 15;461:140829. doi: 10.1016/j.foodchem.2024.140829. Epub 2024 Aug 10.
Soybean could greatly improve stability of quinoa milk substitute. However, the key compound and underlying mechanisms remained unclear. Here we showed that soybean protein was the key component for improving quinoa milk substitute stability but not oil or okara. Supplementary level of soybean protein at 0%, 2%, 4%, and 8% of quinoa (w/w) was optimized. Median level at 4% could effectively enhance physical stability, reduce particle size, narrow down particle size distribution, and decrease apparent viscosity of quinoa milk substitute. Microscopic observation further confirmed that soybean protein could prevent phase separation. Besides, soybean protein showed increased surface hydrophobicity. Molecular docking simulated that soybean protein but not quinoa protein, could provide over 10 anchoring points for the most abundant quinoa vanillic acid, through hydrogen bond and Van-der-Waals. These results contribute to improve stability of quinoa based milk substitute, and provide theoretical basis for the interaction of quinoa phenolics and soybean protein.
大豆可极大地提高藜麦奶替代品的稳定性。然而，关键化合物和潜在机制仍不清楚。在这里，我们发现大豆蛋白是提高藜麦奶替代品稳定性的关键成分，而不是油或豆渣。优化了大豆蛋白分别占藜麦（w/w）的 0%、2%、4%和 8%的补充水平。中间水平的 4%可以有效地提高物理稳定性，减小粒径，缩小粒径分布，并降低藜麦奶替代品的表观粘度。微观观察进一步证实，大豆蛋白可以防止相分离。此外，大豆蛋白的表面疏水性增加。分子对接模拟表明，大豆蛋白而不是藜麦蛋白，可以通过氢键和范德华力为最丰富的藜麦香草酸提供超过 10 个锚固点。这些结果有助于提高基于藜麦的奶替代品的稳定性，并为藜麦酚类化合物和大豆蛋白的相互作用提供理论依据。
