QuinoaProteinPowderpaub zoo tias yog tsob ntoo ua tiav -raws li cov protein ntau, vim nws muaj cov amino acid profile tsim nyog rau tib neeg lub cev, suav nrog tag nrho cov cuaj qhov tseem ceeb amino acids, nyob rau hauv qhov yog.
Cov cuab yeej cuab tam thiab kev lag luam siv cov khoom xyaw protein ntxiv yog qhov tseem ceeb dua li cov khoom noj khoom haus thoob ntiaj teb, cov chaw tsim khoom haus, thiab cov khoom noj khoom haus ntxiv nrhiav kev hloov kho lawv cov kab khoom kom haum nrog cov nroj tsuag - rau cov neeg siv khoom niaj hnub no. Muab rau kev lag luam -theem formulators, Quinoa protein hmoov yog ib qho tshwj xeeb raw khoom los ntawm cov khoom noj khoom haus -nplua nuj pseudo-cereal Chenopodium quinoa uas muab cov khoom noj muaj txiaj ntsig zoo nrog techno- ua haujlwm tau zoo. Phau ntawv no muab ib qho kev soj ntsuam hauv - qhov tob ntawm cov qauv nta, kev tsim qauv, thiab kev siv quinoa protein hmoov hmoov, nrog rau cov yam ntxwv cuam tshuam rau nws txoj kev ruaj ntseg rau kev ua tiav hauv kev lag luam ntau lawm.
Khoom noj khoom haus muaj pes tsawg leeg thiab Amino Acid tiav
Balanced Essential Amino Acid Spectrum: Quinoa protein hmoov muaj tag nrho cov amino acids tseem ceeb, suav nrog cov nyiaj tseem ceeb ntawm lysine, methionine thiab threonine uas feem ntau tsis tshua muaj lossis tsis muaj protein ntau los ntawm cov nplej xws li nplej, nplej thiab pob kws.
Biochemical characterization qhia tias cov protein matrix muaj feem ntau ntawm 11S globulins thiab 2S albumins uas tau ruaj khov los ntawm disulphide daim ntawv cog lus, muab cov protein kom ruaj khov molecular qauv uas yog qhov tseem ceeb rau cov khoom noj khoom haus kev ncaj ncees hauv cov khoom noj sib txawv.
Muaj peev xwm siv daim ntawv teev cov khoom xyaw 'huv', cov khoom xyaw no yog ib txwm tsis muaj kev ua liaj ua teb ua xua (CAGAs) suav nrog gluten, soy thiab cov khoom noj siv mis, tso cai rau cov kws tshawb fawb txog zaub mov los tsim cov khoom lag luam thoob ntiaj teb uas ua tau raws li qhov kev thov ntawm cov neeg siv khoom kom paub meej, cov npe khoom yooj yim.
Techno-Functional Properties for Industrial Formulators
Kev tuav dej thiab noo noo: Cov khoom xyaw muaj dej zoo- tuav cov khoom, uas tso cai rau kev tsim cov gluten- cov khoom ci dawb thiab cov khoom noj txom ncauj nrog cov qib zoo ntawm cov dej noo, elasticity, thiab crumb.
Emulsification thiab Surface Activity: Quinoa protein muaj cov roj tswj tau -absorption muaj peev xwm thiab nto- cov khoom ua haujlwm, uas zoo heev rau cov roj stabilizing - hauv - dej emulsions siv rau hauv cov nroj tsuag -cov khoom noj siv mis, kua zaub, thiab hnav khaub ncaws.
Solubility thiab Dispersion Metrics: Conformational zog nyob rau hauv lawv haiv neeg cov ntaub ntawv tuaj yeem tsim teeb meem solubility, tab sis tsis ntev los no txoj kev loj hlob ntawm fractionation thiab cov txheej txheem me me tau ua rau muaj kev ruaj khov dispersion nyob rau hauv nruab nrab mus rau nruab nrab alkaline pH ntau yam uas tsis pub dhau sedimentation hauv RTD.
Formulation Techniques thiab Dosage Guidelines
Muaj cov lus pom zoo yog 5 - 15% ntawm tag nrho cov khoom noj khoom haus lossis khoom noj txom ncauj hnyav, nrog rau cov khoom noj muaj txiaj ntsig zoo yam tsis muaj kev cuam tshuam rau rheology ntawm lub khob noom cookie lossis kev ntxhib los mos ntawm cov khoom kawg.
Feem ntau, quinoa protein hmoov yog tov nrog ntxiv legume los yog pulse proteins kom ntxiv cov khoom ntawm quinoa, nrog rau nws cov viscosity profile, gelation zog, thiab cov yam ntxwv ntawm qhov ncauj, nyob rau hauv complex nqaij analogs.
Thermal thiab Shear Resilience: Cov feem ntawm cov protein yog thermally thiab shear- ruaj khov nyob rau hauv siab - kub extrusion thiab ua lag luam ci tej yam kev mob, tab sis yuav tsum tau tswj kom tsis txhob muaj protein aggregate nyob rau hauv lub siab shear thiab siab - kub tej yam kev mob.
Kev ruaj ntseg thiab khaws cia Parameters
Cov khoom ntau yuav tsum tau khaws cia rau hauv cov thawv uas muaj dej noo- pov thawj thiab huab cua- nruj, thiab nws qhov txheeb ze av noo yuav tsum qis dua 65% los tiv thaiv caking thiab tiv thaiv kom tsis txhob ntws.
Kev Tswjhwm Kub: Txias thiab qhuav warehousing tej yam kev mob (zoo tshaj hauv qab 25C) uas muaj kev tiv thaiv los ntawm lub hnub ncaj qha rau lub neej txee ntev yuav pab tiv thaiv lipid oxidation thiab khaws cia cov kev ncaj ncees ntawm cov amino acids.
Ntim Kev Ncaj Ncees: Kev ntim khoom feem ntau yog tsim los nrog ntau- cov hnab ntawv phab ntsa uas muaj cov khoom noj polyethylene- qib ntim lossis nqus tsev vacuum- cov hnab ntim ntawv kaw, kom ntseeg tau tias lub ntim ntim tau tiv thaiv ib puag ncig los tiv thaiv cov hmoov hygroscopic los ntawm kev noj cov dej los ntawm sab nraud thaum thauj.
Sector Applications thiab Kev Siv Ua Lag Luam
Cog-Raws li lwm yam khoom siv mis: Cov khoom siv dej haus siv cov khoom siv hauv ntau yam khoom siv mis nyuj- cov mis nyuj dawb, yogurt bases thiab kua creamers los xyuas kom meej qhov sib xws thiab ruaj khov ntawm cov emulsion thaum tsis npog qhov tsw qab.
Extruded Snack Foods thiab Cereal Bars: Cov hmoov yog siv rau kev sib koom ua ke, nthuav dav, thiab qhov kawg tom qab sib xws ntawm siab -kub extruded khoom noj txom ncauj thiab cov khoom noj muaj protein ntau.
Qhov sib npaug ntawm cov amino acid profile thiab txhim khu kev qha dispersibility ua rau nws zoo tagnrho rau kev siv hauv kev ua kis las khoom noj khoom haus qhuav -cov hmoov sib tov, uas yog tsim los ntawm cov npe tshuaj ntxiv.
Sentian Bio muab cov qauv dawb, OEM / ODM cov khoom lag luam customized, thiab kev txhawb nqa kev tshaj lij. Tiv tauj peb txhua lub sijhawm ntawmsales3@sentianbio.comlos yogNYEEM NTXIV!
Puas yog quinoa tiag tiag ua tiav cov protein?
Raws li cov ntsiab lus, quinoa protein hmoov yog cov khoom siv ntau yam, ua tiav, thiab cov khoom siv raw ntawm cov hauv paus chiv keeb uas muab cov khoom noj muaj txiaj ntsig zoo thiab techno-cov khoom siv rau kev lag luam koom nrog hauv kev tsim khoom. Paub txog cov khoom tsim nyog, solubility, thiab kev ruaj ntseg ntawm cov khoom, cov lag luam hom tuaj yeem ua tiav kev tsim kho tshiab hauv kev sib tw thoob ntiaj teb kev lag luam thiab ua tiav cov qauv nruj ntawm kev huv - daim ntawv lo thiab kev ruaj khov.
FAQ
Q: Dab tsi txhais tau tias quinoa protein hmoov ua tiav cov protein ntau rau kev lag luam formulations?
A: Quinoa protein hmoov yog cov protein ua tiav raws li nws muab tag nrho cov amino acids tsim nyog nyob rau hauv qhov sib npaug sib npaug xav tau los ntawm tib neeg lub cev thiab tshaj cov nplej nplej hauv qhov no.
Q: Yuav ua li cas cov formulators optimize solubility thaum muab cov khoom no rau hauv cov dej haus?
A: Thaum siv cov kua ua kua, cov formulations yog npaj nyob rau hauv kev tswj pH tej yam kev mob (nruab nrab mus rau me ntsis alkaline) thiab siv advanced homogenization hom phiaj los xyuas kom meej particle dispersion zoo thiab txo sedimentation.
Q: Dab tsi yog qhov zoo tshaj plaws kev cia khoom kom muaj kev ruaj ntseg rau kev lag luam?
Cov khoom ntau yuav tsum tau muab khaws cia rau hauv cov khoom pov tseg / cov khoom ntim khoom, hauv qhov txias, qhuav cia hauv qab 25℃kom tsis txhob muaj dej nqus thiab khaws cov techno-cov khoom ua haujlwm.
Q: quinoa protein hmoov puas tuaj yeem tiv taus siab -cov txheej txheem extrusion kub?
A: Yog lawm, nws muaj peev xwm tiv taus ntau yam qauv thiab thermally thiab tuaj yeem muaj sia nyob siab -kub extrusion, ci, thiab thermal ua haujlwm yam tsis poob haujlwm.
Cov ntaub ntawv
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2. Filho, AMM, Pirozi, MR, Borges, JTDS, Pinheiro Sant'Ana, HM, Chaves, JBP, & Coimbra, JSR (2017). Quinoa: Khoom noj khoom haus, kev ua haujlwm, thiab kev noj qab haus huv. Kev tshuaj xyuas tseem ceeb hauv Food Science thiab Nutrition, 57(8), 1618-1630.
3. Vega-Gálvez, A., Miranda, M., Vergara, J., Uribe, E., Puente, L., & Martínez, EA (2010). Khoom noj khoom haus tseeb thiab muaj peev xwm ua haujlwm ntawm quinoa (Chenopodium quinoa willd.), ib qho Andean nplej thaum ub: Kev tshuaj xyuas. Phau ntawv Journal of the Science of Food and Agriculture, 90(15), 2541-2547.
4. Vilcacundo, R., & Hernández-Ledesma, B. (2017). Khoom noj khoom haus thiab lom tus nqi ntawm quinoa (Chenopodium quinoa Willd.). Kev xav tam sim no hauv Food Science, 14, 1-6.