豌豆、大豆蛋白适度改性在低脂植脂奶油中的应用  

Application of moderate modified pea protein and soybean protein in low-fat whipped cream

作　　者：王宇[1] 蒋将[1] 刘元法[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《中国油脂》2013年第5期24-29,共6页China Oils and Fats

基　　金：新世纪优秀人才支持计划(NCET-10-08)

摘　　要：研究了酸、碱处理豌豆、大豆蛋白的添加对植脂奶油乳状液的表观黏度、搅打后奶油脂肪部分聚集率、搅打起泡率、泡沫稳定性以及流变性质、感官品质的影响。结果表明:豌豆、大豆蛋白适度改性有利于其乳化性、起泡性的提高。酸处理的大豆蛋白和碱处理的豌豆蛋白替代部分脂肪,可增加界面膜的黏弹性,一定程度促进脂肪球的部分聚集,提高泡沫的稳定性,并获得较好的流变性质、感官品质。考虑到风味因素的影响,最终选择用碱处理豌豆蛋白替代2%脂肪制作低脂植脂奶油,其搅打起泡率为351.9%,泡沫稳定性为90 min,屈服应力为130.3 Pa,脂肪部分聚集率为80.3%。The effects of the addition of acid or alkali treated pea protein and soybean protein on apparent viscosity of emulsion, fat globules partial coalescence rate, foamability, foam stability, rheology and sen- sory quality of whipped cream were studied systematically. The results showed that moderate modification of pea protein and soybean protein could improve their foamability and emulsification. The acid treated soybean protein and alkali treated pea protein could replace part of fat to improve viscoelasticity of the in- terfacial film, fat globules partial coalescence, and foam stability and obtain better rheology and sensory quality of the whipped cream. Considering the effect on flavor, finally the alkali treated pea protein was chosen to replace 2% of fat for producing whipped cream, and the foamability was 351.9%, foam stability was 90 min, yield stress was 130. 3 Pa, and fat globules partial coalescence rate was 80. 3%.

关 键 词：适度改性 豌豆蛋白 大豆蛋白 低脂植脂奶油 

分 类 号：TS225.61[轻工技术与工程—粮食、油脂及植物蛋白工程]