食品科学2024，Vol.45Issue(6)：24-31,8.DOI:10.7506/spkx1002-6630-20230505-033
富含蛋白质浓稠猴头菌乳的流变学及体外消化分析
Rheological Properties and in Vitro Digestion of Protein-Rich Thick Milk Incorporated with Hericium erinaceus Powder
摘要
Abstract
A high protein food that is easy to swallow for people with dysphagia was prepared by blending milk with Hericium erinaceus(HE)powder,soy protein isolate(SPI)or whey protein(WP)(which was added to obtain a final protein content more than 10%of the total mass),and one of three thickeners including xanthan gum(XG),kappa carrageenan(KC)and carboxymethylcellulose(CMC),and its rheology,viscoelastic properties and in vitro digestion characteristics were determined.The results showed that all samples exhibited a weak gel behavior.According to the steady-state rheological test,the values of high resistance to deformation(high G* value)and good elasticity(low tan δ value)were ranked as follows:HE-SPI-CMC>HE-SPI-XG>HE-WP-XG>HE-WP-KC,and higher G* values were more favorable for people with dysphagia and the elderly.In the in vitro simulated digestion test,the viscosity(η)and consistency coefficient(K)values were in the following order:HE-WP-KC>HE-WP-XG>HE-SPI-XG.The soluble protein contents were ranked as follows:HE-WP-CMC>HE-WP-KC>HE-SPI-KC.The contents of free amino acids after digestion were in the following order:HE-WP-CMC>HE-WP-KC>HE-SPI-KC>HE-WP-XG.Therefore,HE-WP-KC was more suitable for consumption by the elderly.This study has explained how protein-hydrocolloid interactions and food matrix determine the rheological properties and digestibility properties of the samples,which may provide theoretical support for meeting the dietary needs of people with dysphagia.关键词
猴头菌/流变学/体外消化/蛋白质水解Key words
Hericium erinaceus/rheology/in vitro digestion/proteolysis分类
轻工纺织引用本文复制引用
苏翠馨,孟俊龙,程艳芬,魏世杰,常明昌,冯翠萍,曹谨玲,云少君,徐丽婧,耿雪冉,程菲儿..富含蛋白质浓稠猴头菌乳的流变学及体外消化分析[J].食品科学,2024,45(6):24-31,8.基金项目
山西省现代农业产业技术体系建设专项(2023CYJSTX09) （2023CYJSTX09）
食用菌山西省科技创新重点团队项目(201805D131009) （201805D131009）
