Optimising the sensorial and nutritional value of plant based milk alternatives.

优化植物奶替代品的感官和营养价值。

• 批准号: 2506051
• 金额: --
• 依托单位: University of Reading
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2021
• 资助国家: 英国
• 起止时间: 2021 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2506051
• 关键词: Optimising; sensorial; nutritional; value; plant

Plant based milk alternative (PBMA) sales increased 33% between 2015 and 2017 (Wired, 2018) andaccording to a recent Mintel report almost a quarter (23%) of Brits are using these products, with manynow choosing oat-based alternatives that are considered the most sustainable.Sensory quality (aroma, taste & mouthfeel)Oat milk-alternatives (OMAs) contain a variety of non-volatile tastants (sugars, polyphenolics) and volatilearoma compounds (predominantly lipid and Maillard derived) that contribute to the product's aroma andtaste, and that are affected by thermal treatment. However, crucial to acceptability of OMAs is the extentof astringency and mouthdrying. Oats contain aventhramides (phenolic alkaloids) and avenacosides(saponins), which may contribute to astringency through binding to salivary proteins, thus reducinglubrication. In addition, protein fortification leads to an alternative form of mouthdrying. Previousresearch at the University of Reading has shown that fortification of beverages with whey protein causesa drying sensation, building over repeated consumption, which correlates with the adhesion of protein tothe oral cavity (mucoadhesion) and is influenced by salivary flow. We propose that plant proteins mayalso cause mucoadhesion and contribute to the mouth drying phenomena.Nutritional qualityBovine milk makes a substantial positive impact on the nutritional composition of western diets,particularly through the provision of high quality protein with a complete amino acid profile, calcium in abioavailable form, and iodine. UoS have expertise in protein quality and mineral bioavailability.Protein: In comparison to plant proteins, whey and casein are complete protein sources, which lead morereadily to muscle synthesis. Bovine milk contains 3.4% protein compared to just 0.3 to 1.0 % (w/v)typically in commercial OMAs. Oat protein consists predominantly of globulin; characterised by its highlysine content making it nutritionally superior to other cereal proteins. Calcium in bovine milk is morebioavailable than from other sources because the lactose and calcium phosphopeptides in the milkpromote its absorption (as does vitamin D), whereas absorption is hindered in plant sources bysubstances such as oxalates and phytates. These anti-nutritional compounds form insoluble complexesreducing absorption. Beta-glucans: Oats are high in b-glucans, soluble fibre leading to slower absorptionof carbohydrates with benefits such as improved blood sugar control, lowering cholesterol, improvedimmune function. These benefits need to be considered alongside the known positive effect that bovinemilk proteins have on blood pressure and on insulin stimulation in relation to type 2 diabetes.Polyphenolics and Sterols: The aventhramides in oats have anti-inflammatory, antiatherosclerosis andanticancer effects whilst the avenacosides have been noted for cholesterol lowering effects.

2015年至2017年，植物基牛奶替代品（PBMA）的销售额增长了33%（《连线》，2018年），根据英敏特（Mintel）最近的一份报告，近四分之一（23%）的布里茨人正在使用这些产品，许多人现在选择被认为是最可持续的燕麦替代品。燕麦牛奶替代品（OMAs）含有多种非挥发性促味剂（糖、多酚）和挥发性物质（主要是脂类和美拉德衍生物），这些物质对产品的香气和味道有贡献，并受到热处理的影响。然而，OMAs的可接受性的关键是涩味和口干的程度。燕麦含有燕麦酰胺（酚性生物碱）和燕麦皂苷（皂苷），它们可能通过与唾液蛋白结合而导致涩味，从而减少润滑。此外，蛋白质强化会导致另一种形式的口干。阅读大学的先前研究表明，用乳清蛋白强化饮料会导致干燥感，反复食用会产生干燥感，这与蛋白质对口腔的粘附（粘膜粘附）有关，并受到唾液流动的影响。我们认为植物蛋白可能也会引起粘膜粘附，并导致口腔干燥现象。营养质量牛奶对西方饮食的营养成分产生了重大的积极影响，特别是通过提供具有完整氨基酸谱的高质量蛋白质，非生物可利用形式的钙和碘。蛋白质：与植物蛋白相比，乳清和酪蛋白是完全的蛋白质来源，更容易导致肌肉合成。牛奶含有3.4%的蛋白质，而商业OMA通常仅含0.3 - 1.0%（w/v）。燕麦蛋白主要由球蛋白组成;其特点是高赖氨酸含量，使其营养上级于其他谷物蛋白。牛奶中的钙比其他来源的钙更具有生物利用度，因为牛奶中的乳糖和钙磷酸肽促进了钙的吸收（维生素D也是如此），而植物来源的钙的吸收则受到诸如植酸盐和植酸盐等物质的阻碍。这些抗营养化合物形成不溶性复合物，减少吸收。β-葡聚糖：燕麦富含b-葡聚糖，可溶性纤维，可以减缓碳水化合物的吸收，并有改善血糖控制，降低胆固醇，改善免疫功能等益处。这些益处需要与已知的牛乳蛋白质对血压和胰岛素刺激的积极作用一起考虑，这与2型糖尿病有关。多酚和硬脂酸：燕麦中的燕麦酰胺具有抗炎，抗动脉粥样硬化和抗癌作用，而燕麦苷具有降低胆固醇的作用。