Research Of Micro-particulated Cereal Protein Application On Food Systems

In this study,cereal protein based particles(respectively zein and wheat protein)which were applied to different food system were prepared via microfluidization and spray-drying.The micro-structure and related properties of cereal particles were systematically studied.The effects of protein particles on micro-structure and functional performance of food were investigated.The relationships between particle properties and macroscopic food properties were further analyzed,and the feasibility of these protein particles as functional food ingredients was evaluated.These findings would provide the theoretical and technical supports for the development of novel sustainable ingredients in food industry.The main conclusions are as follows:(1)In this work,using an environment-friendly method,microfluidization,to form a novel zein/tea saponin(TS)complex colloidal particle(ZTP).Fourier transform infrared spectroscopy(FTIR)measurement was applied to analyze the interactions between zein and TS in water solution;results clearly revealed that there is hydrogen-bonded between protein and small molecular surfactant.Employed the complex colloidal particles as stabilizer to prepare stable food-grade Pickering emulsion.Gel trapping technology(GTT)combined with scanning electron microscope(SEM)was used to characterize the adsorbed particles monolayer at the oil-water interface,revealing an enhanced adsorption and accumulation of zein/TS complex particles at the interface with the increasing concentration of TS(particularly 7.5 mM),which could be an excellent stabilizer to prepared Pickering emulsions with superior stability against both coalescence and creaming.Formation of plant-based oil gels by one step freeze-drying of the ZTP-stabilized Pickering emulsions,not only confirmed the stability of aforementioned emulsions which could prevent the severe coalescence between droplets during dehydration processing,but also provided a new potential approach to manufacture green healthy oil gels without trans-fatty acids and saturated fatty acids.(2)In this work,wheat protein based micro particles(SWP)with good dispersibility in water were prepared via spray drying based on the interactions between wheat protein and soluble soybean polysaccharide(SSPS).The microscopic gluten network may look like a highly ordered honeycomb when the addition of SWP was 3%,and the orderly gluten network became unordered when the amount of particles is inappropriate(more or less than 3%).Moderate SWP addition can significantly improve the stability time,softening degree and mixing tolerance index(MTI)of the dough,furthermore improve dough strength and enhance the performance of the dough to resist shearing.While SWP had no significant effect on bread elasticity,the protein based particles could increase internal porosity of bread and make texture softer with appropriate chewiness.Therefore SWP could be used as a new type of flour improve agent to improve the processing properties of flour and baking quality of bread.(3)In this work,SWP as fat replacer for ice cream with different nature were prepared by adjusting the amount of SSPS.The rheological and physicochemical properties of SWP were benefit to bubbles stableness in ice cream when the polysaccharide content is 30%.The rheological properties,texture features,physicochemical properties and appearance of ice cream were investigated.The results showed that the addition of SWP in fat free ice cream could significantly reduce the hardness of ice cream,increase the overruns,slow the melting rate and improve the appearance.Particularly,the 50% fat-replaced ice cream had a melting characteristics,overruns,hardness,and appearance similar to that of control ice cream.Thus,SWP as a fat replacer in ice cream could not only reduce the fat content for health purposes,but also prevent the properties and texture of ice cream from deterioration.