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

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。

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.