富含蛋白质浓稠猴头菌乳的流变学及体外消化分析

doi:10.7506/spkx1002-6630-20230505-033

食品科学 ›› 2024, Vol. 45 ›› Issue (6): 24-31.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

苏翠馨，魏世杰，常明昌，冯翠萍，曹谨玲，云少君，徐丽婧，耿雪冉，程菲儿，孟俊龙，程艳芬

（1.山西农业大学食品科学与工程学院，山西晋中 030801；2.山西农业大学山西省食用菌工程技术研究中心，山西晋中 030801；3.山西农业大学山西省黄土高原食用菌重点实验室，山西晋中 030801）

出版日期:2024-03-25 发布日期:2024-04-03
基金资助:
山西省现代农业产业技术体系建设专项（2023CYJSTX09）；食用菌山西省科技创新重点团队项目（201805D131009）

Rheological Properties and in Vitro Digestion of Protein-Rich Thick Milk Incorporated with Hericium erinaceus Powder

SU Cuixin, WEI Shijie, CHANG Mingchang, FENG Cuiping, CAO Jinling, YUN Shaojun, XU Lijing, GENG Xueran, CHENG Fei’er, MENG Junlong, CHENG Yanfen

(1. College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; 2. Shanxi Engineering Research Center of Edible Fungi, Shanxi Agricultural University, Jinzhong 030801, China;3. Key Laboratory of Edible Fungi on Loess Plateau of Shanxi Province, Shanxi Agricultural University, Jinzhong 030801, China)

Online:2024-03-25 Published:2024-04-03

摘要/Abstract

摘要： 为给吞咽困难人群设计一种易于吞咽的高蛋白质食物，本研究以猴头菌（Hericium erinaceus，HE）为原料，添加大豆分离蛋白（soy protein isolate，SPI）或乳清蛋白（whey protein，WP）使得蛋白质含量达到总质量的10%以上，并分别添加3 种增稠剂（黄原胶（xanthan gums，XG）、κ-卡拉胶（kappa carrageenan，KC）或羧甲基纤维素钠（carboxymethylcellulose，CMC））制备出易于吞咽的猴头菌乳，并测定富含蛋白质浓稠猴头菌乳的流动性、黏弹性及体外消化情况。结果表明，所有样品均表现出弱凝胶行为；通过稳态实验测得样品高抗变形性（高G*值）和良好弹性（低tan δ值）依次为：HE-SPI-CMC＞HE-SPI-XG＞HE-WP-XG＞HE-WP-KC，G*值越高越利于吞咽困难和老年人食用；在模拟体外消化过程中，样品黏度（η）值和稠度系数（K）值依次为：HE-WP-KC＞HE-WP-XG＞HE-SPI-XG；可溶性蛋白含量依次为：HE-WP-CMC＞HE-WP-KC＞HE-SPI-KC；在消化完成后游离氨基酸的含量依次为：HE-WP-CMC＞HE-WP-KC＞HE-SPI-KC＞HE-WP-XG。因此，HE-WP-KC组合更适合老年人食用。这项研究解释了蛋白质-增稠剂相互作用和食物基质如何决定样品的流变学和消化特性，可为吞咽困难人群的饮食需求提供一定的理论支持。

关键词: 猴头菌；流变学；体外消化；蛋白质水解

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.

Key words: Hericium erinaceus; rheology; in vitro digestion; proteolysis

中图分类号:

TS252.1

苏翠馨，魏世杰，常明昌，冯翠萍，曹谨玲，云少君，徐丽婧，耿雪冉，程菲儿，孟俊龙，程艳芬. 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.

SU Cuixin, WEI Shijie, CHANG Mingchang, FENG Cuiping, CAO Jinling, YUN Shaojun, XU Lijing, GENG Xueran, CHENG Fei’er, MENG Junlong, CHENG Yanfen. Rheological Properties and in Vitro Digestion of Protein-Rich Thick Milk Incorporated with Hericium erinaceus Powder[J]. FOOD SCIENCE, 2024, 45(6): 24-31.

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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

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