钙螯合盐对牛奶-豌豆双蛋白再制干酪品质的影响
The effect of calcium sequestering salts on the quality of milk-pea blended protein processed cheese
-
摘要: 以牛奶蛋白和豌豆蛋白为原料制作牛奶-豌豆双蛋白再制干酪,基于功能特性、质构特性、感官评价和微观结构,研究不同质量分数(0.5%、1.0%、1.5%和2.0%)的3种钙螯合盐(柠檬酸三钠(TSC)、磷酸氢二钠(DSP)和六偏磷酸钠(SHMP))对该双蛋白再制干酪品质的影响。结果表明:牛奶蛋白和豌豆蛋白可替代天然干酪在再制干酪中的作用,且随着钙螯合盐质量分数的增加,各双蛋白再制干酪的融化性均呈上升趋势,油脂析出性均呈下降趋势,其中TSC在提升产品融化性及抑制油脂析出方面效果较好;当TSC的质量分数为1.0%时,双蛋白再制干酪的硬度较低,感官评分总分、弹性、粘力和粘附能量均较高,酪蛋白网状胶束呈规则排列,其包裹的脂肪球和矿物质均匀分布在矩阵系列中。因此,添加TSC有助于改善牛奶-豌豆双蛋白再制干酪的品质,增强产品的乳化性、稳定性等功能特性。Abstract: Milk protein and pea protein were used as raw materials to produce milk-pea blended protein processed cheese. This study investigated the effect of three types of calcium sequestering salts (trisodium citrate (TSC), dibasic sodium phosphate (DSP), and sodium hexametaphosphate (SHMP)) at different mass fractions (0.5%, 1.0%, 1.5%, and 2.0%) on the quality of the blended protein processed cheese based on functional properties, texture properties, sensory evaluation, and microstructure. The results showed that milk protein and pea protein could substitute for natural cheese in processed cheese formulations. As the mass fraction of the calcium sequestering salts increased, the meltability of the blended protein processed cheese demonstrated a consistent upward trend, accompanied by a reduction in fat separation, and the TSC had shown good effects in improving product melting characteristics and inhibiting oil precipitation. When the mass fraction of TSC was 1.0%, the hardness of the blended protein processed cheese was lower, whereas its total sensory score, elasticity, cohesiveness, and adhesiveness were higher. Meanwhile, casein network micelles were arranged in a regular pattern, with fat globules and minerals uniformly distributed throughout the matrix. Consequently, the incorporation of TSC could improve the quality of milk-pea blended protein processed cheese by enhancing its emulsification,stability and other functional characteristics.
-
Key words:
- calcium sequestering salt /
- milk protein /
- pea protein /
- processed cheese
-
-
[1]
SOŁOWIEJ B G,NASTAJ M,SZAFRAŃSKA J O,et al.Effect of emulsifying salts replacement with polymerised whey protein isolate on textural,rheological and melting properties of acid casein model processed cheeses[J].International Dairy Journal,2020,105:104694.
-
[2]
LI H J,WU Y F,HOU D Y,et al.Effects of pre-emulsification with whey protein and high temperature sterilisation on texture, functional characteristics and Maillard reaction products of room temperature stored processed cheese[J].International Dairy Journal,2023,140:105610.
-
[3]
DIAZ-BUSTAMANTE M L,KEPPLER J K,REYES L H,et al.Trends and prospects in dairy protein replacement in yogurt and cheese[J].Heliyon,2023,9(6):e16974.
-
[4]
PAXIMADA P,HOWARTH M,DUBEY B N.Double emulsions fortified with plant and milk proteins as fat replacers in cheese[J].Journal of Food Engineering,2021,288:110229.
-
[5]
DULARIA C,MEENA G S,HOSSAIN S,et al.Effect of emulsifying salts on functional, textural and rheological properties of milk protein concentrate 80(MPC80) based processed cheese product[J].Food Hydrocolloids,2023,142:108842.
-
[6]
CHAMBERLAND J,BRISSON G,DOYEN A,et al.Innovations from pressure-driven membrane processes in cheese technology:From milk protein concentrates to sustainability and precision cheesemaking[J].Current Opinion in Food Science,2022,48:100948.
-
[7]
李玲玉.拉伸型再制干酪配方及工艺优化[D].呼和浩特:内蒙古农业大学,2022.
-
[8]
HAMMAM A R A,KAPOOR R,METZGER L E.Manufacture of process cheese products without emulsifying salts using acid curd and micellar casein concentrate[J].Journal of Dairy Science,2023,106(1):117-131.
-
[9]
TALBOT-WALSH G,SELOMULYA C.The effect of rennet casein hydration on gel strength and matrix stability of block-type processed cheese[J].Food Structure,2021,28:100174.
-
[10]
SALUNKE P,METZGER L E.Functional characteristics of process cheese product as affected by milk protein concentrate and micellar casein concentrate at different usage levels[J].International Dairy Journal,2022,128:105324.
-
[11]
LI H J,YU H M,LIU Y,et al.The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced-fat mozzarella cheese-like product[J].Journal of the Science of Food and Agriculture,2019,99(12):5586-5593.
-
[12]
WANG H H,SUN D W.Evaluation of the oiling off property of cheese with computer vision:Correlation with fat ring test[J].Journal of Food Engineering,2004,61(1):47-55.
-
[13]
SOŁOWIEJ B,GLIBOWSKI P,MUSZYŃSKI S,et al.The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers[J].Food Hydrocolloids,2015,44:1-11.
-
[14]
PATIAL K,GHOSH B C.Process optimization of functional processed mozzarella cheese using response surface methodology[J].International Dairy Journal,2023,141:105556.
-
[15]
LI H J,QIN A R,YU H M,et al.Effects of pre-emulsification with heat-treated whey protein on texture and microstructure of processed cheese[J].LWT-Food Science and Technology,2020,124:109185.
-
[16]
GUINEE T P,O’CALLAGHAN D J.The use of a simple empirical method for objective quantification of the stretchability of cheese on cooked pizza pies[J].Journal of Food Engineering,1997,31(2):147-161.
-
[17]
LUCEY J A,JOHNSON M E,HORNE D S.Invited review:Perspectives on the basis of the rheology and texture properties of cheese[J].Journal of Dairy Science,2003,86(9):2725-2743.
-
[18]
FARAHAT E S A,MOHAMED A G,EL-LOLY M M,et al.Innovative vegetables-processed cheese:I.Physicochemical,rheological and sensory characteristics[J].Food Bioscience, 2021,42:101128.
-
[19]
ATIA M,XIA W S,ZHANG G N.Effect of soy protein supplementation on the quality of ripening Cheddar-type cheese[J].International Journal of Dairy Technology,2004,57(4):209-214.
-
[20]
闫清泉,宗学醒,李志国,等.酪蛋白和乳清蛋白比例对新鲜干酪品质的影响[J].食品科技,2015,40(9):22-25.
-
[21]
HAMMAM A R A,BECKMAN S L,SUNKESULA V,et al. Highly concentrated micellar casein:Impact of its storage stability on the functional characteristics of process cheese products[J].LWT-Food Science and Technology,2022,161:113384.
-
[22]
CHEN L,LIU H.Effect of emulsifying salts on the physicochemical properties of processed cheese made from Mozzarella[J].Journal of Dairy Science,2012,95(9):4823-4830.
-
[23]
GUNASEKARAN S,AK M M.Cheese texture[M]//Cheese rheology and texture.Boca Raton:CRC Press,2002.
-
[24]
KHANAL B K S,BHANDARI B,PRAKASH S,et al.Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate[J].Food Hydrocolloids,2018,83:97-108.
-
[25]
李红娟,李梦凡,袁玉京,等.再制干酪乳化过程中理化、功能特性及微观结构的变化[J].食品科学,2023,44(4):78-84.
-
[1]
-
点击查看大图
计量
- PDF下载量: 29
- 文章访问数: 719
- 引证文献数: 0
下载:
