Physicochemical property characterization, amino acid profiling and sensory evaluation of plant-based ice cream incorporated with soy, pea and milk proteins (2024)

冰淇淋大豆蛋白化学食品科学仿形（计算机编程）豆浆豌豆蛋白表征（材料科学）牛奶蛋白生物技术色谱法生物材料科学计算机科学纳米技术操作系统

作者

Caecilia Ng,Wei Leng,Churn Hian Lim,Juan Du

出处

期刊：Journal of Dairy Science [Elsevier]
日期：2024-08-01

链接

doi.org nih.govdoi.org

标识

DOI：10.3168/jds.2024-25008

摘要

This study examined the effects of incorporating milk protein concentrate (MPC), pea or soy proteins isolates (PPI and SPI) on the physicochemical, sensorial properties, and amino acid composition of ice creams containing 7% protein, in comparison to dairy ice cream as a reference. As protein ingredients, PPI exhibited higher water and oil holding capacity but lower surface hydrophobicity than SPI and MPC. Viscosity of the mixes were proportional to the firmness of ice cream, and both were highest with use of PPI. MPC ice cream had most similar physical and sensory properties to reference. PPI and SPI ice cream mixes showed higher extent of fat coalescence than MPC and reference. PPI and SPI conferred structural stability to ice cream with lower melting rate and better shape retention, and ability to delay ice recrystallization during temperature flocculation as compared with SMP and MPC. Confocal laser scanning microscope images indicated that higher extent of protein aggregation and more air cells were found in PPI ice cream. Sensory and amino acid profile results revealed that PPI and SPI ice creams were inferior in taste, texture, and essential amino acids like methionine. This study offers insights for the development of high protein frozen desserts.

求助该文献

最长约 10秒，即可获得该文献文件

相关文献

科研通AI机器人已完成分析

对不起，本页面需要您登录以后才可查看

进入登录/注册页面

") }else{ var paper_html = ''; for (var i=0;i

'; var this_paper = related_papers[i]; paper_html += '

'+this_paper['title']+'

'; if (this_paper['authors']){ paper_html += '

'+ this_paper['authors'].join(", ")+'

'; } journal_html = ''; if (this_paper['journal']){ journal_html += ''+this_paper['journal']+''; } if (this_paper['publication_date']){ journal_html += ''+(this_paper['publication_date'].substring(0, 4))+''; } var biblio_html = ''; var biblio = this_paper['biblio']; if (biblio[0]){ biblio_html += biblio[0]; } if (biblio[1]){ biblio_html += " (" + biblio[1] + ")"; } if (biblio[2] || biblio[3]){ biblio_html += ": " + biblio[2] + "-" + biblio[3]; } if (biblio_html){ journal_html += ''+biblio_html+''; } if (this_paper['cited_by_count']){ journal_html += '被引量：'+this_paper['cited_by_count']+''; } paper_html += '

' + journal_html + '

'; var ids_html = ''; if (this_paper['doi']){ ids_html += "DOI：" +this_paper['doi']+""; } if (this_paper['ids']){ ids_html += "PMID：" +this_paper['ids']+ ""; } if (ids_html){ paper_html += '

'+ids_html+'

'; } if (i!=related_papers.length-1){ paper_html += ''; } paper_html += ''; } var old_html = $('.paper-related-content').html(); $('.paper-related-content').html(""); if (typeof old_html === 'string' && old_html.includes('科研通AI机器人正在分析抓取中')){ $('.paper-related-content ol').slideDown(); }else{ $('.paper-related-content ol').show(); } } } var old_html = $('.paper-related-content').html(); if (typeof old_html === 'string' && old_html.includes('科研通AI机器人正在分析抓取中')){ $.ajax({ type: 'POST', async: true, //表示请求是否异步处理 dataType: "json",//返回的数据类型 url: "/scholar/get-related-papers", data: { '_csrf': 'FzpPLYnfPzN8bvzvd0WOXuSZw83mSKE5O26w9ICQ-Id1ZXwYsbBeBA0X0dg1fOs0yeqSmpMi0nFoFvew5-SJ4w==', 'id':"8pXmwoaW8", 't':new Date().getTime() }, error: function (data) { $(".get-related-paper-status").html('对不起，发生错误，请请稍候再试
如果长期遇到该问题，请通过底部客服中心反馈，谢谢') }, success: function (res) { if (res.code == 0) { //提交成功 render_related_papers(res.data); } else if (res.code == 1) { //出错 $(".get-related-paper-status").html('对不起，发生错误
错误提示：'+res.msg+'如果长期遇到该问题，请通过底部客服中心反馈，谢谢') } else { $(".get-related-paper-status").html('对不起，发生未知错误，请请稍候再试
如果长期遇到该问题，请通过底部客服中心反馈，谢谢') } } }); }else{ } return false; });

科研通智能强力驱动
Strongly Powered by AbleSci AI

我的文献求助列表浏览历史

今日热心研友

寻道图强 27 240

丰盛的煎饼 460

加菲丰丰 400

杳鸢 9 300

shinysparrow 7 300

oceanao 21 120

竹筏过海 20 120

乐乐乐乐乐乐 260

YifanWang 210

西红柿炒番茄 200

ShowMaker 160

spark810 120

kento 1 100

tianzml0 90

田様 80

嗯哼 80

冒险寻羊 70

lqy 2 50

tuanheqi 60

香蕉觅云 2 40

注：热心度 = 本日应助数 + 本日被采纳获取积分÷10

说明：该算法综合考虑我应助的数量和质量。但存在一定的滞后性，可能今天的应助到明天才被采纳，那这一部分的积分就要算到明天的排名中。

'; layer.open({ type: 0 ,shade: 0.1 ,btn:['关闭'] ,title: '排名介绍' ,content: html_content }); }); $('.hot-assisters .fly-panel-title a').bind('click',function () { $('.hot-assisters .fly-panel-title a').removeClass('layui-this'); $(this).addClass('layui-this'); var type = 'today'; $('.hot-assisters-item').hide(); if ($(this).hasClass('hot-today')){ type = 'today'; }else if ($(this).hasClass('hot-all')){ type = 'all'; }else if ($(this).hasClass('hot-week')){ type = 'week'; }else if ($(this).hasClass('hot-yesterday')){ type = 'yesterday'; }else if ($(this).hasClass('hot-month')){ type = 'month'; } $('.hot-assisters-' + type).show(); if (type != 'today' ){ if (($('.hot-assisters-'+type).html()).trim()==''){ $('.hot-assisters-'+type) .html('

正在获取，请稍候

'); $.ajax({ type: 'POST', async: true, //表示请求是否异步处理 dataType: "json",//返回的数据类型 url: "https://www.ablesci.com/user/hot-assisters", data:{ '_csrf': 'FzpPLYnfPzN8bvzvd0WOXuSZw83mSKE5O26w9ICQ-Id1ZXwYsbBeBA0X0dg1fOs0yeqSmpMi0nFoFvew5-SJ4w==', 'type':type }, error: function (data) { $('.hot-assisters-'+type) .html('

对不起，发生错误

'); }, success: function (res) { if (res.code == 0) { //提交成功 var html_str = '

'; for (i=0;i<(res.data).length;i++){ html_str = html_str + "

" + (res.data[i].online==true?'':"") + ""+ "" + "" + res.data[i].nickname + "" + res.data[i].c + "次应助" + "" + "

"; } html_str = html_str + '

'; $('.hot-assisters-'+type).html(html_str); } else if (res.code == 1) { $('.hot-assisters-'+type) .html('

'+res.msg+'

'); } else { $('.hot-assisters-'+type) .html('

对不起，发生未知错误

'); } } }); } } }) })

Physicochemical property characterization, amino acid profiling and sensory evaluation of plant-based ice cream incorporated with soy, pea and milk proteins (2024)

今日热心研友

References