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

开发富含鸡蛋蛋白和生物功能营养素的饮料

• 批准号: 555485-2020
• 负责人: Lacroix, Monique
• 金额: $ 3.81万
• 依托单位: Institut national de la recherche scientifique
• 依托单位国家: 加拿大
• 项目类别: Alliance Grants
• 财政年份: 2020
• 资助国家: 加拿大
• 起止时间: 2020-01-01 至 2021-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=705955
• 关键词: Development; beverage; enriched; egg; proteins

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.

高蛋白饮料越来越受欢迎，特别是在老龄化人口，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。目前蛋白质摄入量的饮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以大豆为基础。然而，大豆蛋白中必需氨基酸的量是有限的，不能满足人体的需要。大豆，具有低蛋白质效率和低消化率，降低了其生物价值。因此，迫切需要一种可为例如老年人提供均衡饮食和能量以防止营养不良的替代饮料。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，较高的生物学价值，并包含人体营养所需的所有必需氨基酸，维生素D，维生素B12以及矿物质。鸡蛋保质期长，味道宜人。鸡蛋还含有各种蛋白质，如溶菌酶、卵清蛋白、卵转铁蛋白、抗生物素蛋白，具有抗菌、抗炎、抗高血压和抗氧化活性。此外，乳蛋白包括酪蛋白、乳清和乳清蛋白，它们是必需氨基酸、维生素、矿物质的良好来源，具有高营养价值。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、脱脂乳、植物油和水为补充的高蛋白功能饮料; 2）开发稳定的微乳液和包埋方法，以增加稳定性、分散性，并防止随时间的推移发生相分离; 3）配制含天然甜味剂的高蛋白、功能性饮料（枫糖浆）、具有高抗氧化和抗微生物特性的水果/植物提取物; 4）构建最终配方和营养表; 6）确定最终产品的保质期和感官特性。