浓缩乳蛋白的脱钙处理对高蛋白营养棒质构的影响

Effects of decalcified milk protein concentrates on the texture of high-protein nutrition bars

以一系列脱钙梯度的浓缩乳蛋白(milk protein concentrate,MPC)为原料制备高蛋白营养棒(highprotein nutrition bar,HPNB)模型体系,采用低场核磁和全质构分析等探究了MPC的脱钙处理对HPNB中小分子迁移和质构的影响。随脱钙率升高,HPNB中小分子迁移达到平衡所需时间变短,体系中蛋白颗粒更易与小分子相融合,得到的体系更均一稳定,当脱钙率>28.3%时,体系中小分子分布差异较小,体系均为均一稳定相。脱钙使得体系硬度和内聚性均增大,不易发生碎裂,脱钙率为28.3%时,体系硬度适中,内聚性显著提高,满足储藏要求,同时也可保留MPC中的大部分的钙成分;而脱钙率>28.3%时,体系硬度过大,钙成分少,不易被消费者接受,这一研究结果有利于拓宽浓缩乳蛋白配料在高蛋白营养棒领域的应用。

High-protein nutrition bars(HPNB)were made with a series of decalcified milk protein concentrate(MPC).Low-field nuclear magnetic resonance(LF-NMR)and texture profile analysis(TPA)were used to study the effects of decalcified MPC on the molecular migration and texture of HPNB.With increasing decalcification rate,migration of small molecules in HPNB to reach an equilibrium state became faster,and decalcified MPC particles were more likely to dissolve in the small molecules and form a more uniform and stable system.When the decalcification rate was more than 28.3%,differences in small molecules distribution were small,and the system was uniform and stable during storage.The HPNB with 28.3%decalcification rate had moderate hardness and greatly improved cohesiveness,and calcium can also be mostly retained,which could meet the requirements of production and storage.In comparison,HPNB with decalcification rate up to 28.3%could not be accepted by consumers because of high hardness and low calcium content.The study is beneficial for broadening the applications of MPC in HPNB production.