Keskkonna pH mõju erinevate taimsete valkude kontsentraatide ja isolaatide omadustele ning sobivus veganproteiinismuutides kasutamiseks
Laen...
Kuupäev
2024
Kättesaadav alates
13.09.2024
Autorid
Võsu, Triinu
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Eesti Maaülikool
Abstrakt
Maailma rahvastik on kasvamas ja seoses sellega on suurenemas nõudlus valkude (ka taimsete) järele. Antud magistritöö eesmärgiks oli selgitada välja keskkonna pH-mõju erinevate taimsete valkude isolaatide/kontsentraatide lahustuvusele, vee absorbtsioonivõimele ja valkude emulgeerimisomadustele ning hinnata taimsete valkude sobivust kasutamiseks veganproteiinismuutide retseptides. Magistritöö eksperimentaalses osas hinnati kuue erineva taimsest allikast pärit valgu omadusi. Valikusse kuulusid: hernevalguisolaat, põldoavalguisolaat, sojavalguisolaat, kanepivalgukonsentraat, rapsivalgukonsentraat ja linavalgukonsentraat. Uuriti valkude vee absorbtsioonivõimet, valkude lahustuvust, valkude emulgeerimisvõimet ja emulsiooni stabiilsust erineva keskkonna pH (3,9; 5,0; 6,5) juures . Lisaks valmistati taimsetest valkudest koos õunamahla ja puuviljapüreega veganproteiinismuutid, millest osad kuumtöödeldi. Katsepartiides hinnati toodete pH-d, viskoossust, sensoorseid omadusi, toote kihistumist 24 tunni ja 7 päeva jooksul. Kõige parema vee absorbtsioonivõime ja emulsiooni stabiilsusega oli sojavalguisolaat. Kõige paremini lahustus rapsivalgukontsentraat . Linavalgukontsentraat oli hea emulgeerimisvõime ja emulsiooni stabiilsuse näitajatega. Sojavalguisolaadiga valmistatud veganproteiinismuuti oli kõige madalama viskoossusega. Tänu kõrgele emulgeerimisvõimele ja emulsioonistabiilsusele oli linavalgukontsentraadiga valmistatud proteiinismuutil kõrge viskoossus ja säilitamisel 24 tundi ja 7 päeva ei esinenud tootel praktiliselt ka kihistumist. Segamiskatsel segunesid kõik tooted välja arvatud linavalgukontsentraadiga valmistatud toode, mis ei segunenud ühelgi juhul (omadus on tingitud toote kõrgest viskoossusest). Veganproteiinismuutide sensoorsel hindamisel osutus kõige sobivamaks veganproteiinismuutide valmistamiseks sojaisolaat. Sojaisolaadiga valmistatud toode sai kõige paremad sensoorsed hinnangud kõikide näitajate osas. Toote maitselt hinnati kõige ebasobivamaks rapsivalgukontsentraadiga valmistatud toodet, hindajad täheldasid tugevat ebameeldivat maitset. Tekstuurilt oli kõige ebasobivamaks hinnatud linavalgukontsentraadiga valmistatud toodet, toode tekstuurilt liiga paks ja ebasobiv veganproteiinismuutile. Kõik magistritöös kasutatud valgukontsntraadid/isolaadid omavad postiivseid omadusi, mida saab kasutada edasistes uuringutes, kas siis eraldi või omavahelistes kombinatsioonis teiste taimsete valkudega, et välja töötada sobiv veganproteiinismuuti retsept. Linavalgukontsentraat võiks leida kasutust viskoossemate toodete arenduses.
The world's population is growing, and the demand for protein (also for plant-based) is increasing. The aim of this Master's thesis was to find out the effect of pH on the solubility, water absorption capacity and emulsification properties of various plant based protein isolates/concentrates, and to evaluate the suitability of plant based proteins for use in vegan protein smoothie recipes. In the experimental part of the Master's thesis, the properties of six proteins from different plant sources were evaluated. The selection included: pea protein isolate, faba bean protein isolate, soy protein isolate, hemp protein concentrate, rapeseed protein concentrate and flax seed protein concentrate. The water absorption capacity of proteins, the solubility of proteins, the emulsification capacity of proteins and the stability of the emulsion at different environmental pH (3.9; 5.0; 6.5) were investigated. In addition, vegan protein smoothies were prepared from plant proteins together with apple juice and fruit puree, some of smoothies were heat-treated. The pH, viscosity, layering (within 24 hours and 7 days) of the product were evaluated, and also sensory evaluation was performed. Soy protein isolate had the best absorption capacity and emulsion stability. Rapeseed protein concentrate had the best solubility. Flax protein concentrate had good emulsification capacity and emulsion stability indicators. Vegan protein smoothie with the lowest viscosity was made with soy protein isolate. Due to its high emulsifying capacity and emulsion stability, the protein smoothie made with flax seed protein concentrate had a high viscosity, and when stored for 24 hours and 7 days, the product practically did not layer. In the shaking test, all products got mixed well except the product made with flax seed concentrate, which did not mix in any case (due to the high viscosity of the product). In the sensory evaluation of vegan protein smoothies, soy isolate turned out to be the most suitable for making vegan protein smoothies. The product made with soy isolate received the best scores for all indicators. In terms of product taste, the product made with rapeseed protein concentrate was rated as the most unsuitable, the evaluators noted a strong unpleasant taste. In terms of texture, the product made with flax protein concentrate was rated as the most unsuitable, the product was too thick in texture and unsuitable for a vegan protein smoothie. All protein concentrates/isolates used in the Master's thesis have positive properties that can be used in further research, either individually or in combination with other plant proteins, to develop a suitable vegan protein smoothie recipe. Flax seed protein concentrate could be used in the development of more viscous products.
The world's population is growing, and the demand for protein (also for plant-based) is increasing. The aim of this Master's thesis was to find out the effect of pH on the solubility, water absorption capacity and emulsification properties of various plant based protein isolates/concentrates, and to evaluate the suitability of plant based proteins for use in vegan protein smoothie recipes. In the experimental part of the Master's thesis, the properties of six proteins from different plant sources were evaluated. The selection included: pea protein isolate, faba bean protein isolate, soy protein isolate, hemp protein concentrate, rapeseed protein concentrate and flax seed protein concentrate. The water absorption capacity of proteins, the solubility of proteins, the emulsification capacity of proteins and the stability of the emulsion at different environmental pH (3.9; 5.0; 6.5) were investigated. In addition, vegan protein smoothies were prepared from plant proteins together with apple juice and fruit puree, some of smoothies were heat-treated. The pH, viscosity, layering (within 24 hours and 7 days) of the product were evaluated, and also sensory evaluation was performed. Soy protein isolate had the best absorption capacity and emulsion stability. Rapeseed protein concentrate had the best solubility. Flax protein concentrate had good emulsification capacity and emulsion stability indicators. Vegan protein smoothie with the lowest viscosity was made with soy protein isolate. Due to its high emulsifying capacity and emulsion stability, the protein smoothie made with flax seed protein concentrate had a high viscosity, and when stored for 24 hours and 7 days, the product practically did not layer. In the shaking test, all products got mixed well except the product made with flax seed concentrate, which did not mix in any case (due to the high viscosity of the product). In the sensory evaluation of vegan protein smoothies, soy isolate turned out to be the most suitable for making vegan protein smoothies. The product made with soy isolate received the best scores for all indicators. In terms of product taste, the product made with rapeseed protein concentrate was rated as the most unsuitable, the evaluators noted a strong unpleasant taste. In terms of texture, the product made with flax protein concentrate was rated as the most unsuitable, the product was too thick in texture and unsuitable for a vegan protein smoothie. All protein concentrates/isolates used in the Master's thesis have positive properties that can be used in further research, either individually or in combination with other plant proteins, to develop a suitable vegan protein smoothie recipe. Flax seed protein concentrate could be used in the development of more viscous products.
Kirjeldus
Magistritöö
Toiduainete tehnoloogia õppekaval
Märksõnad
magistritööd, taimsed valgud, valguisolaadid, valgukonsentraadid, veganproteiinismuuti