| 杨焜婷.豌豆蛋白结构修饰对咖啡冷冻充气乳液 品质特性的影响[J].中国油脂,2022,47(4):102~108.[YANG Kunting.Effect of structural modified pea protein on the quality characteristics of coffee frozen aerated emulsions[J].China Oils and Fats,2022,47(4):102~108.] |
| 豌豆蛋白结构修饰对咖啡冷冻充气乳液 品质特性的影响 |
| Effect of structural modified pea protein on the quality characteristics of coffee frozen aerated emulsions |
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| DOI： |
| 中文关键词: 豌豆分离蛋白 pH偏移处理 超声处理 咖啡 冷冻充气乳液 |
| 英文关键词:pea protein isolate pH-shifting treatment ultrasonic treatment coffee frozen aerated emulsion |
| 基金项目:山东省重点研发计划课题(2020CXGC0106042) |
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| 中文摘要: |
| 以含有咖啡的冷冻充气乳液体系作为研究对象，将经过pH偏移处理、超声处理、pH偏移结合超声处理后的豌豆分离蛋白应用到该体系中，测定了搅打前后乳液的理化性质和油脂结晶行为，分析豌豆蛋白结构修饰对咖啡冷冻充气乳液体系品质特性的影响。结果表明：pH偏移和超声处理后的蛋白乳液粒径均减小，黏度增加，并可以在相应乳液中观察到脂肪簇的聚集，促进液滴中脂肪晶体的穿刺从而导致脂肪的部分聚结，利于充气结构中气泡的保留。在搅打后，pH偏移处理、超声处理、pH偏移结合超声处理的乳液膨胀率由32.49%分别提高到55.04%、45.07%和63.97%，并具有较好的保形性， 说明乳液在充气后形成良好的油脂三维网络结构，抑制了脂肪晶体的迁移，改善了流变性能；同时在经过pH偏移和超声处理后乳液中形成了更小的冰晶，获得更细腻的质地；其中以pH偏移结合超声处理的乳液的品质最佳。 |
| 英文摘要: |
| With the frozen aerated emulsion system containing coffee as subject, the pea protein isolate with pH-shifting treatment, ultrasonic treatment and their combination were applied to the emulsion system,the physicochemical properties and fat crystallization behavior of the emulsion before and after whipping were determined to analyze the effect of the modification of pea protein on the coffee frozen aerated emulsion system. The results showed after pH-shifting and ultrasonic treatment, the particle size of the emulsions decreased, the viscosity increased, and more dense fat clusters could be observed in emulsions, which would promote the puncture of fat crystals in the droplets leading to partial coalescence of fat and facilitating the retention of bubbles. After whipping, the expansion rate of emulsion stabilized by proteins treated by pH-shifting, ultrasonic and their combination increased from 32.49% to 55.04%, 45.07%, and 63.97%,respectively, and had better shape retention, which indicated that the emulsions formed a good three-dimensional fat network structure after whipping, inhibited the migration of fat crystals, and improved rheological properties. Smaller ice crystals were formed in emulsions after pH-shifting and ultrasonic treatments and the texture of emulsions got finer，and the quality of the frozen aerated emulsion obtained by the combination treatment of pea protein was the best. |
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