富含蛋白质浓稠猴头菌乳的流变学及体外消化分析
TS252.1; 为给吞咽困难人群设计一种易于吞咽的高蛋白质食物,本研究以猴头菌(Hericium erinaceus,HE)为原料,添加大豆分离蛋白(soy protein isolate,SPI)或乳清蛋白(whey protein,WP)使得蛋白质含量达到总质量的10%以上,并分别添加3 种增稠剂(黄原胶(xanthan gums,XG)、κ-卡拉胶(kappa carrageenan,KC)或羧甲基纤维素钠(carboxymethylcellulose,CMC))制备出易于吞咽的猴头菌乳,并测定富含蛋白质浓稠猴头菌乳的流动性、黏弹性及体外消化情况.结果表明,所有样品均表现出弱凝胶行为;...
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| Published in | 食品科学 Vol. 45; no. 6; pp. 24 - 31 |
|---|---|
| Main Authors | , , , , , , , , , , |
| Format | Magazine Article |
| Language | Chinese |
| Published |
山西农业大学 山西省食用菌工程技术研究中心,山西 晋中 030801%山西农业大学食品科学与工程学院,山西 晋中 030801
25.03.2024
山西农业大学食品科学与工程学院,山西 晋中 030801%山西农业大学食品科学与工程学院,山西 晋中 030801 山西农业大学 山西省黄土高原食用菌重点实验室,山西 晋中 030801 |
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| Online Access | Get full text |
| ISSN | 1002-6630 |
| DOI | 10.7506/spkx1002-6630-20230505-033 |
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| Abstract | TS252.1; 为给吞咽困难人群设计一种易于吞咽的高蛋白质食物,本研究以猴头菌(Hericium erinaceus,HE)为原料,添加大豆分离蛋白(soy protein isolate,SPI)或乳清蛋白(whey protein,WP)使得蛋白质含量达到总质量的10%以上,并分别添加3 种增稠剂(黄原胶(xanthan gums,XG)、κ-卡拉胶(kappa carrageenan,KC)或羧甲基纤维素钠(carboxymethylcellulose,CMC))制备出易于吞咽的猴头菌乳,并测定富含蛋白质浓稠猴头菌乳的流动性、黏弹性及体外消化情况.结果表明,所有样品均表现出弱凝胶行为;通过稳态实验测得样品高抗变形性(高G*值)和良好弹性(低tan δ值)依次为:HE-SPI-CMC＞HE-SPI-XG＞HE-WP-XG＞HE-WP-KC,G*值越高越利于吞咽困难和老年人食用;在模拟体外消化过程中,样品黏度(η)值和稠度系数(K)值依次为:HE-WP-KC＞HE-WP-XG＞HE-SPI-XG;可溶性蛋白含量依次为:HE-WP-CMC＞HE-WP-KC＞HE-SPI-KC;在消化完成后游离氨基酸的含量依次为:HE-WP-CMC＞HE-WP-KC＞HE-SPI-KC＞HE-WP-XG.因此,HE-WP-KC组合更适合老年人食用.这项研究解释了蛋白质-增稠剂相互作用和食物基质如何决定样品的流变学和消化特性,可为吞咽困难人群的饮食需求提供一定的理论支持. |
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| AbstractList | TS252.1; 为给吞咽困难人群设计一种易于吞咽的高蛋白质食物,本研究以猴头菌(Hericium erinaceus,HE)为原料,添加大豆分离蛋白(soy protein isolate,SPI)或乳清蛋白(whey protein,WP)使得蛋白质含量达到总质量的10%以上,并分别添加3 种增稠剂(黄原胶(xanthan gums,XG)、κ-卡拉胶(kappa carrageenan,KC)或羧甲基纤维素钠(carboxymethylcellulose,CMC))制备出易于吞咽的猴头菌乳,并测定富含蛋白质浓稠猴头菌乳的流动性、黏弹性及体外消化情况.结果表明,所有样品均表现出弱凝胶行为;通过稳态实验测得样品高抗变形性(高G*值)和良好弹性(低tan δ值)依次为:HE-SPI-CMC＞HE-SPI-XG＞HE-WP-XG＞HE-WP-KC,G*值越高越利于吞咽困难和老年人食用;在模拟体外消化过程中,样品黏度(η)值和稠度系数(K)值依次为:HE-WP-KC＞HE-WP-XG＞HE-SPI-XG;可溶性蛋白含量依次为:HE-WP-CMC＞HE-WP-KC＞HE-SPI-KC;在消化完成后游离氨基酸的含量依次为:HE-WP-CMC＞HE-WP-KC＞HE-SPI-KC＞HE-WP-XG.因此,HE-WP-KC组合更适合老年人食用.这项研究解释了蛋白质-增稠剂相互作用和食物基质如何决定样品的流变学和消化特性,可为吞咽困难人群的饮食需求提供一定的理论支持. |
| Abstract_FL | A high protein food that is easy to swallow for people with dysphagia was prepared by blending milk with Hericium erinaceus(HE)powder,soy protein isolate(SPI)or whey protein(WP)(which was added to obtain a final protein content more than 10%of the total mass),and one of three thickeners including xanthan gum(XG),kappa carrageenan(KC)and carboxymethylcellulose(CMC),and its rheology,viscoelastic properties and in vitro digestion characteristics were determined.The results showed that all samples exhibited a weak gel behavior.According to the steady-state rheological test,the values of high resistance to deformation(high G* value)and good elasticity(low tan δ value)were ranked as follows:HE-SPI-CMC>HE-SPI-XG>HE-WP-XG>HE-WP-KC,and higher G* values were more favorable for people with dysphagia and the elderly.In the in vitro simulated digestion test,the viscosity(η)and consistency coefficient(K)values were in the following order:HE-WP-KC>HE-WP-XG>HE-SPI-XG.The soluble protein contents were ranked as follows:HE-WP-CMC>HE-WP-KC>HE-SPI-KC.The contents of free amino acids after digestion were in the following order:HE-WP-CMC>HE-WP-KC>HE-SPI-KC>HE-WP-XG.Therefore,HE-WP-KC was more suitable for consumption by the elderly.This study has explained how protein-hydrocolloid interactions and food matrix determine the rheological properties and digestibility properties of the samples,which may provide theoretical support for meeting the dietary needs of people with dysphagia. |
| Author | 曹谨玲 程菲儿 常明昌 魏世杰 云少君 徐丽婧 耿雪冉 苏翠馨 冯翠萍 程艳芬 孟俊龙 |
| AuthorAffiliation | 山西农业大学食品科学与工程学院,山西 晋中 030801%山西农业大学食品科学与工程学院,山西 晋中 030801;山西农业大学 山西省食用菌工程技术研究中心,山西 晋中 030801%山西农业大学食品科学与工程学院,山西 晋中 030801;山西农业大学 山西省黄土高原食用菌重点实验室,山西 晋中 030801 |
| AuthorAffiliation_xml | – name: 山西农业大学食品科学与工程学院,山西 晋中 030801%山西农业大学食品科学与工程学院,山西 晋中 030801;山西农业大学 山西省食用菌工程技术研究中心,山西 晋中 030801%山西农业大学食品科学与工程学院,山西 晋中 030801;山西农业大学 山西省黄土高原食用菌重点实验室,山西 晋中 030801 |
| Author_FL | CHENG Fei'er XU Lijing SU Cuixin WEI Shijie CHANG Mingchang GENG Xueran MENG Junlong CAO Jinling CHENG Yanfen FENG Cuiping YUN Shaojun |
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| DocumentTitle_FL | Rheological Properties and in Vitro Digestion of Protein-Rich Thick Milk Incorporated with Hericium erinaceus Powder |
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| Keywords | 蛋白质水解 rheology 猴头菌 体外消化 流变学 Hericium erinaceus proteolysis in vitro digestion |
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| Publisher | 山西农业大学 山西省食用菌工程技术研究中心,山西 晋中 030801%山西农业大学食品科学与工程学院,山西 晋中 030801 山西农业大学食品科学与工程学院,山西 晋中 030801%山西农业大学食品科学与工程学院,山西 晋中 030801 山西农业大学 山西省黄土高原食用菌重点实验室,山西 晋中 030801 |
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| Snippet | TS252.1; 为给吞咽困难人群设计一种易于吞咽的高蛋白质食物,本研究以猴头菌(Hericium erinaceus,HE)为原料,添加大豆分离蛋白(soy protein isolate,SPI)或乳清蛋白(whey protein,WP)使得蛋白质含量达到总质量的10%以上,并分别添加3... |
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| Title | 富含蛋白质浓稠猴头菌乳的流变学及体外消化分析 |
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