不同动植物蛋白复配对高蛋白营养粉渗透压的研究

The Effect of Different Protein Blends from Animal and Plant Sources on the Osmolarity of the High-Protein Complete Nutrition Powder

随着健康产业的快速发展和人口老龄化进程的加快,高蛋白全营养类食品的市场前景愈发广阔。为研究不同蛋白质对产品渗透压的影响,本文开展了不同蛋白质水溶液渗透压随质量浓度变化的研究,同时设计10种不同蛋白配方进行冲调液渗透压的检测。结果表明,产品渗透压最高为254.33~300.00 mmol·L^(-1),可为相关产品的配方设计提供参考。

With the rapid development of the health industry and the acceleration of the aging of the population,the market of high-protein and full-nutrition foods are greater.High-quality proteins are used to improve the nutritional value of products.In order to study the effect of different proteins on osmolarity of different products,research stared on different protein solutions changed with the mass concentration.At the same time,10 different protein formulations were designed to detect the osmolarity of the prepared products.The results show that the highest product osmolarity was 254.33~300.00 mmol·L^(-1),providing a reference for the formulation design of related products.