Factors affecting the stability of vegetable protein beverages

Vegetable protein beverage is a complex protein colloidal system, and it is also a thermodynamically unstable system, which includes a suspension formed by protein, an emulsion formed by fat, and a true solution formed by sugar, salt, etc. .

Therefore, during the production and storage of plant protein beverages, protein denaturation, precipitation, and fat floating are prone to occur, resulting in stratification, flocculation, and coalescence of the system, which will significantly reduce product quality. The stability of plant protein beverages is affected by many factors, but in general, it mainly includes three factors: chemistry, physics and microorganisms.


1. Temperature

Temperature is a common factor leading to protein denaturation, which in turn affects the stability of vegetable protein beverages, and both low temperature and high temperature can lead to protein denaturation. When the raw material is stored at a temperature below 0°C, the protein will be denatured, which may be related to the hydrophobic interaction of the protein, causing the dissociation and rearrangement of some functional groups.

At high temperature, there will be violent movement between the molecules, and the bonds (such as hydrophobic interactions and electrostatic interactions) that stabilize the high-level structure of the protein are easily broken, the hydrophobic groups of the protein are exposed from the inside, and the interaction between the protein and the water molecule is weakened. Decreased protein solubility.

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