Development of a beverage enriched in egg proteins and in nutrients with biological functions

高蛋白饮料越来越受欢迎，特别是在老年人，运动员和成长中的儿童中，以增加蛋白质摄入量，保持肌肉和力量，促进健康。目前关于蛋白质摄入量的膳食建议可能不足以实现这一目标。现有的蛋白质补充剂主要来自大豆。然而，大豆蛋白中必需氨基酸的含量有限，不能满足人体所需。大豆的蛋白质利用率低，消化率低，降低了其生物价值。因此，迫切需要一种可以提供均衡饮食和能量的替代饮料，例如老年人，以防止营养不良。蛋奶蛋白饮料是较好的替代品。鸡蛋具有优良的营养价值，高消化率，较高的生物价值，包含所有必需氨基酸，维生素D，维生素B12以及人体营养所需的矿物质。鸡蛋保质期长，味道好。鸡蛋还含有多种蛋白质，如溶菌酶、卵白蛋白、卵黄转铁蛋白、磷蛋白等，具有抗菌、抗炎、抗高血压和抗氧化活性。此外，牛奶中的蛋白质包括酪蛋白、乳清蛋白和乳清蛋白，它们是必需氨基酸、维生素、矿物质的良好来源，营养价值很高。牛奶蛋白具有抗高血压、抗炎、抗氧化和增强免疫系统的特性。因此，本项目的主要目标是：1)开发以全蛋、乳清、酪蛋白、脱脂牛奶、植物油、水为补充成分的高蛋白功能性饮料；2)开发稳定的微乳液和包埋方法，以增加稳定性，分散性，并防止随着时间的推移相分离；3)配制含有天然甜味剂（枫糖浆）、水果/植物提取物的高蛋白功能性饮料，具有较高的抗氧化和抗菌性能；4)制定最终配方及营养表；6)确定最终产品的保质期和感官特性。

High protein beverages are gaining in popularity especially among aging population, athletes and growing children to increase protein intake, maintaining muscle and strength and promoting health. Current dietary recommendations for protein intake may be insufficient to achieve this goal. The available proteins supplements are mainly based on soy. However, the amount of essential amino acids is limiting in soy proteins and does not satisfy the requirement of human body needs. Soy, has low protein efficiency and low digestibility that reduce its biological value. Therefore, an alternative beverage which can provide a balanced diet and energy for example to older people to prevent malnutrition is urgently required. Egg-milk based protein beverage is a better substitute. Egg has an excellent nutritional value, high digestibility, higher biological value and comprises of all essential amino acids, vitamin D, vitamin B12 as well as minerals necessary for human nutrition. Egg has a long shelf life and has a pleasant flavor. The egg contains also various proteins such as lysozyme, ovalbumin, ovotransferrin, phosvidin which have antimicrobial, anti-inflammatory, anti-hypertensive and antioxidant activities. Also, milk proteins including casein, whey, and lactalbumin which are good sources of essential amino acids, vitamins, minerals, and high nutritional value. Milk proteins possess antihypertensive, anti-inflammatory, antioxidant properties and strengthening the immune system. Therefore, the main objectives of the project are: 1) Develop high protein functional beverage supplemented with whole egg, whey, casein, skim milk, vegetable oils, and water; 2) Develop stable microemulsion and entrapment method to increase the stability, dispersion, and to prevent phase separation over time; 3) Formulate high protein and functional beverage containing natural sweetener (maple syrup), fruit/plant extracts with high antioxidant and antimicrobial properties; 4) Build the final formulation and the nutritional sheet; 6) Determine the shelf life and the sensorial properties of the final product.