微颗粒化蛋白调控低脂、低盐和低糖食品微结构的研究

It is reported that excessive daily intake of fat, salt and sugar is commonly found in the diet of Chinese people. This is one of the major causes of chronic diseases such as hypertension, diabetes and cardiac disease. Producing foods with low fat, salt and sugar contents without sacrificing their quality is of great importance for improving people’s health and maintaining the sustained development of our society. With heat treatment and sheared dispersing techniques which have industrial application prospects, micro-particulated protein is made from vegetable proteins which are low cost and have high nutritional value in this study. The obtained micro-particulated proteins are used as functional ingredients to modify the microstructure of foods such as gels and emulsions. The fat, salt and sugar contents in foods are reduced via mimicking the texture of fat and enhancing the perception intensity of flavors (salt and sugar) with micro-particulated protein. The research contents include:.(1) Preparation and characterization of the micro-particulated protein, the correlation between preparation conditions of the micro-particulated protein and their functional properties..(2) Replacing part of the fat in the emulsions with micro-particulated protein and mimicking the texture of fat, the correlation between the particle size of the protein and their mouthfeel..(3) Modifying the gel network with micro-particulated protein, the correlation between the serum release and fracture properties of the gels and the perception intensity of the flavors. .This study will provide food industry a possibility of using micro-particulated protein as functional ingredients to producing healthy and high quality foods.

我国居民目前对脂肪、盐和糖的的摄入明显过量，是高血压、糖尿病及心脏病等慢性疾病高发的主要原因之一。在不影响食品品质的前提下，制造低脂、低盐和低糖食品对科学改善国民营养健康素质和社会经济可持续发展具有重要意义。本项目以低成本、低脂无胆固醇的植物蛋白作为原料，以具有工业应用前景的热处理和剪切分散技术制备复合微颗粒化蛋白，将其作为功能性配料对凝胶和乳液等的微结构进行修饰，通过模拟脂肪和增强风味物的感受强度，降低食品中油脂、盐和糖的含量。研究内容：一，制备复合微颗粒化蛋白，建立制备条件与其功能特性的关联；二，以复合微颗粒化蛋白替代乳液中部分油脂，模拟脂肪，研究该蛋白的粒度与质构的关系；三，将微颗粒化蛋白修饰大豆蛋白凝胶网络结构，研究凝胶的乳清析出和破碎特性与风味物感受强度间的关系。通过上述研究，以期使复合微颗粒化蛋白成为新一代功能性食品配料，并为其在食品中的应用提供理论支持。

在当前社会经济全球化、都市化及人口急速老龄化背景下，消费者日渐追求营养与健康生活方式，全球食物蛋白质配料市场发展蓬勃。相对于动物蛋白，植物蛋白的生产利用更符合环境友好和可持续发展的趋势。针对植物蛋白不良风味及粗糙口感的缺陷，本项目采用具有工业应用前景的技术手段制备纳微尺度的植物蛋白基颗粒，以其作为结构单元对食品二元大分子（蛋白/多糖，蛋白/蛋白）体系微结构进行操控，实现质构修饰、界面稳定和活性物质输送，使其作为新一代功能性配料应用于强化蛋白质植物乳制品和新型组织化蛋白的生产，以期部分替代传统乳品和肉制品。研究内容包括：①复合微颗粒化蛋白的制备及其理化特性分析，以大豆蛋白和蛋清蛋白等作为主要的原料，分别采用热处理和高剪切分散等技术制备微粒化蛋白，研究各种工艺参数如pH值、蛋白质比例及浓度、热处理程序、剪切速率等对所得蛋白颗粒的粒度分布、结构、形貌和功能特性等进行系统的分析，建立制备条件与所得蛋白理化特性的关联性。②微粒化蛋白的应用，探讨了微粒化蛋白对于高蛋白凝胶体系微结构及机械性能的影响，分别以旋转流变仪、单向压缩试验和激光共聚焦显微镜（CLSM）分析乳液凝胶的成胶动力学、力学特性和微结构，揭示微颗粒化蛋白在乳液凝胶形成过程中所起的作用；制备了高蛋白植物蛋白乳饮料，对其储藏稳定性进行了考察。③以反溶剂及碱溶的方法制备玉米醇溶蛋白颗粒，通过控制反溶剂滴加速度、酸化速度及添加不同类型稳定剂，实现对该颗粒的尺度及表面性质的控制，对所得颗粒的理化性质进行了系统的表征，并将颗粒应用于制备层次乳液、稳定多糖/多糖及蛋白/多糖界面、调控高蛋白体系的微结构和机械性能等，从而实现活性物质输送、宏营养素消化性能控制、改善口感质构等功能。