摘要
以豌豆蛋白和乳清蛋白为基料的双蛋白全营养医用配方食品具有巨大的市场潜力,其冲调流变性是特定食用者护理中食用效果和安全的关键参数。文章采用流变学等方法对双蛋白全营养医用配方食品中流变性、p H、渗透压等性质的调控效果进行表征,旨在揭示双蛋白全营养医用配方食品的黏度、应力随剪切速率的变化,p H值和渗透压随黄原胶质量变化规律。结果表明,黄原胶浓度在3%以下时,黄原胶调控的双蛋白全营养医用配方食品具有良好的黏弹性、流变性等性质,同时p H、渗透压表明此配方食品具有食用安全性。研究结果为此产品市场化提供了依据,为开发相关研究提供了实验参数和理论指导。
It is has a great market potential that the double protein whole nutrition medical food are composed of pea protein and whey protein, and its rheology are the key parameters for the edible effect and safety for the specific consumer. This paper aims to reveal the viscosity, stress change with shear rate,pH and osmotic pressure change with xanthan gum quality of the double protein whole nutrition medical food by measuring the rheological, pH, osmotic pressure and other properties of the double protein whole nutrition medical food. The experimental results indicated that while the concentration of xanthan gum was below 3%, the double protein whole nutrition medical food regulated by xanthan gum had good viscoelasticity, rheology and other nature, thereby, pH and osmotic pressure indicated that the formula had food safety. This research provides a basis for the marketization of this product, and provides experimental parameters and theoretical guidance for the development of related research.
作者
李慧
王鑫烁
盛桂华
王赛
孙婉婷
王猛
陈炫宏
周泉城
LI Hui;WANG Xinshuo;SHENG Guihua;WANG Sai;SUN Wanting;WANG Meng;CHEN Xuanhong;ZHOU Quancheng(School of Agricultural Engineering and Food Science,Shandong University of Technology, Zibo 255049;Key Laboratory of Shandong Provincial Universities for Technologies in Functional Agricultural Products,Zibo 255049;School of Life Sciences,Shandong University of Technology,Zibo 255049)
出处
《食品科技》
CAS
北大核心
2019年第6期68-73,共6页
Food Science and Technology
基金
2017年山东省重点研发计划项目(医用食品专项计划)(17YYSP033)
2018年山东省重点研发计划项目(医用食品专项计划)(2018YYSP017)
淄博市校城融合发展计划项目(9001-117173)
山东省研究生教育管理项目(117009)
山东理工大学研究生教育创新团队项目(4053-218049)
山东理工大学研究生教育创新计划项目(116011)
山东理工大学校级教学项目(116042)
山东理工大学创新创业教育改革试点课程项目(117269)
关键词
双蛋白
全营养医用配方食品
流变性
黄原胶
调控
安全
double protein
whole nutrition medical food
rheological
xanthan gum
regulation
safety
