Foaming and sensory characteristics of protein-polyphenol particles in a food matrix
Foaming and sensory characteristics of protein-polyphenol particles in a food matrix
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DOI：
10.1016/j.foodhyd.2021.107148
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发表时间：
2021-08-28
影响因子：
10.7
通讯作者：
Lila, Mary Ann
中科院分区：
文献类型：
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作者：
Diaz, Joscelin T.;Foegeding, E. Allen;Lila, Mary Ann
作为食品配料，蛋白质-多酚聚合颗粒提供了结构和与健康相关的功能益处。使用高能输入发泡操作(使用超强搅拌机)评估由复合乳清(WPI)或大米(RPI)分离蛋白和蓝莓(BB)提取物制成的颗粒的发泡性能(泡沫体积、稳定性和屈服应力)，然后还在低能量输入(使用手持搅拌机发泡)下进行比较。在高能输入的发泡操作中，乳清蛋白在2分钟内迅速形成泡沫。与未经改性的乳清蛋白蓝莓(WPI-BB)泡沫相比，乳清蛋白蓝莓(WPI-BB)颗粒显著改善了屈服应力和泡沫稳定性(2倍)。大米蛋白需要更长的时间(>；8分钟)才能产生泡沫，但无论是未改性的大米蛋白(RPI)还是颗粒大米蛋白(RPI-BB)，泡沫塑料的稳定性明显更高(过滤半衰期更长)。蛋白质-多酚颗粒泡沫(WPI-BB或RPI-BB)比不含多酚的泡沫具有更大比例的小尺寸气泡。使用低能量输入法形成的用于描述性分析的WPI泡沫迅速产生具有细小、稳定的气泡的结构，而使用RPI制备的泡沫具有更少、更大和更疏松的气泡，这些气泡在混合后和在口腔中更容易破裂。与非复合蛋白相比，WPI-BB或RPI-BB颗粒的加入提高了模型(蛋白棒)食品系统中分离蛋白的适口性。复杂的聚集体颗粒还提供了甜味、黑莓和干果的味道，并最大限度地减少了苦味和收敛。这项工作为理解蛋白质-多酚颗粒作为多功能成分的利用提供了背景，这些多功能成分同时提供与健康有益的浓缩多酚。
As food ingredients, protein-polyphenol aggregate particles provide a combination of structural and health relevant functional benefits. Particles made by complexing whey (WPI) or rice (RPI) protein isolates and blueberry (BB) extracts were evaluated for foaming properties (foam volume, stability, and yield stress) using a high energy-input foaming operation (with an Ultra Power Mixer), and then also compared at low energy-input (foamed using a hand-held mixer). In the high energy-input foaming operation, whey protein rapidly formed foams (within 2 min). Whey protein-blueberry (WPI-BB) particles significantly improved yield stress and foam stability (2-fold) as compared to foams made with unmodified WPI. Rice protein required longer (>8 min) to produce foams, but foams were significantly more stable (longer drainage half-life) both when the protein was unmodified (RPI) or formulated as particles (RPI-BB). Protein-polyphenol particle foams (WPI-BB or RPI-BB) had a much greater proportion of smaller sized bubbles than polyphenol-free foams. WPI foams formed for descriptive analysis using the low energy-input method rapidly produced structures with fine, stable bubbles resistant to breakdown in the mouth, while those made with RPI had fewer, larger and looser bubbles which broke more easily after mixing and in the mouth. Inclusion of WPI-BB or RPI-BB particles enhanced palatability of protein isolates in a model (protein bars) food system as compared to non-complexed proteins. The complexed aggregate particles also provided sweetness, dark berry and dried fruit flavors and minimized bitterness and astringency. This work provides a context for understanding the utilization of protein-polyphenol particles as multifunctional ingredients that simultaneously deliver concentrated polyphenols associated with health benefits.