该研究制备了不同改性处理的豌豆蛋白(pea protein isolate,PPI),研究其对巴旦木饮料贮藏稳定性的影响,并初步探究了其中的机理。结果显示,与未改性PPI相比,改性PPI对饮料贮藏稳定性改善较为明显,且挤压联合磷酸化处理豌豆蛋白(extruded co-phosphorylated pea protein isolate,EPPPI)对饮料的改善作用接近酪蛋白酸钠(sodium caseinate,SC)。添加EPPPI后,饮料界面蛋白吸附率增加45.80%,液滴间静电排斥力增大8.41%,粒径减小37.13%,离心沉淀率降低22.66%,饮料稳定性改善。贮藏实验和微观形态结果表明,EPPPI制备的饮料粒径分布均匀,在贮藏期间稳定性良好,聚结程度低,与将SC作为乳化剂制备的饮料相似。研究结果表明,EPPPI具有替代SC作为乳化剂应用在市售巴旦木饮料中的可能性。
In this research, pea protein isolate (PPI) was modified by different methods. Their effects on the stability of almond beverages were investigated, and the mechanism was preliminarily explored. Results showed that the storage stability of beverages prepared with modified PPI as an emulsifier was significantly improved as compared with unmodified PPI. Among them, the effect of extruded co-phosphorylated pea protein isolate (EPPPI) on beverages was the best, which was similar to that of sodium caseinate (SC), which was a traditional emulsifier used in plant protein-based beverages. After adding EPPPI, the protein adsorption rate at the beverage interface increased by 45.80%, the electrostatic repulsion between beverage droplets increased by 8.41%, and the particle size decreased by 37.13%, the centrifugal precipitation rate of the beverage was reduced by 22.66%, indicating improved beverage stability. In addition, the storage experiments and micromorphological results showed that the beverage prepared by EPPPI had a uniform particle size distribution, good stability during storage, and a low degree of agglomeration, which was similar to the beverage prepared with SC as an emulsifier. All the results indicated that EPPPI had the potential to replace SC as an emulsifier in commercial almond beverages.
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