随着人们对健康饮食的追求和对环境问题的日益重视,植物蛋白逐渐取代动物蛋白,植物基咖啡起泡乳的消费增长也备受瞩目。该文选择了具有较高热稳定性及较好咖啡风味相容性的大豆、鹰嘴豆和燕麦3种植物蛋白原料制备咖啡专用起泡乳,探讨其泡沫性质以及与起泡相关的其他性质。研究发现,起泡性从大到小依次为豆乳、鹰嘴豆乳和燕麦乳,但是泡沫稳定性的排列顺序则相反;植物蛋白乳泡沫具有不同流动和黏壁特性,豆乳的初始流动速度及黏壁性最大,燕麦乳的黏壁性最小;豆乳泡沫的气泡直径最大,而燕麦乳泡沫的液膜厚度最大。蛋白质和脂质成分在气-液界面上具有不同的吸附行为,前者为正吸附,降低表面张力,后者为负吸附,升高表面张力。大豆11S蛋白B肽链、鹰嘴豆legumin β亚基和燕麦12S蛋白β亚基在泡沫液膜中的含量更高,同时,液膜脂质中磷脂的比例更高。3种植物蛋白泡沫液膜表现出不同排液特性。
With people’s pursuit of a healthy diet and increasing attention to environmental issues, plant protein has gradually replaced animal protein, and the consumption growth of plant-based coffee foaming milk has also attracted much attention.In this paper, soybean, chickpea and oats, which had high thermal stability and good coffee flavor compatibility, were selected to prepare coffee-specific foaming milk, and their foam properties and other properties related to foaming were discussed.Results showed that the foaming capacity was soybean milk, chickpea milk and oat milk from large to small, but the order of foaming stability was the opposite.The plant protein milk foam had different flow and wall adhesion characteristics.The initial flow speed and wall adhesion of soybean milk were the largest, and the wall adhesion of oat milk was the smallest.The bubble diameter of soybean milk foam was the largest, while the liquid film thickness of oat milk foam was the largest.Protein and lipid components had different adsorption behaviors on the gas-liquid interface.The former was positive adsorption, which reduced the surface tension, while the latter was negative adsorption, which increased the surface tension.The contents of soybean 11S protein B-peptide chain, chickpea legumin β subunit, and oat 12S protein β subunit were higher in foam liquid film, and the proportion of phospholipids in liquid film lipids was higher.The three kinds of plant protein foam liquid film showed different drainage characteristics.
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