Study On Physicochemical Properties And Functionality Of Almond Protein And Whey Protein Mixture System

The research in this thesis mainly takes almonds and whey as raw materials,and uses the almond protein and whey protein extracted by the alkali-dissolving acid precipitation method to construct a stable almond-whey double protein mixed system.Physical and chemical properties and functionalities are evaluated.The main findings are as follows:1.Response surface optimization test: The proportion of almond protein,p H value,and homogenization revolution are taken as three independent variables,and stability is taken as the response value.The test influencing factors and levels have passed the single factor test,PB test,and steepest climbing test The impact test is determined.The obtained almond-whey double protein mixed system has the best stability conditions parameters as follows: almond protein accounts for 51.16%,p H value is 7.18,homogenization revolution is 99,800 revolutions,and the stability can reach 89.95% at this time,which can be constructed Stable almond-whey double protein hybrid system.2.Physical and chemical properties test of almond-whey double protein mixed system: the solubility of almond-whey double protein mixed system is 64.15%,which is higher than the solubility of 9.15% of almond protein.Due to the interaction of proteins to form a smaller void network and pore structure,the fine and ordered gel network has higher gel strength and water holding capacity(90.42%)than a single protein.The particle size of the mixed system showed a bimodal distribution,the average particle size was 203.2nm,and the ZETA potential was 2.65 m V,the molecules were not easy to aggregate,and the stability of the solution was the best.3.Nutritional characteristics test of almond-whey double protein mixed system: The protein content of the constructed almond-whey double protein mixed system is 89.95%and the fat content is 2.5%.The SRC values of the almond protein,whey protein and almond-whey double protein mixed system samples were 60.50,73.39,78.97,respectively.Among them,the almond-whey double protein mixed system had the highest SRC value and was the closest to 100,indicating the almond-whey The nutritional value of amino acids in the double-protein mixed system is higher than that of almond protein and whey protein samples.The test results of this research can guide the production of healthier baked goods,dairy products,beverages,ready-to-eat foods and other products.Not only will my country's nutritional imbalance be improved,but the people's diet and nutrition structure will also be optimized,which is worthy of development.