Thaum kev paub txog kev noj qab haus huv thoob ntiaj teb thiab cov tswv yim kev txhim kho kom ruaj khov zuj zus, kev lag luam protein ua los ntawm cov nroj tsuag tab tom loj hlob sai heev. Ua ib tug "txhua yam" hauv tsev neeg protein ua los ntawm cov nroj tsuag,cov protein taum pauvtau dhau los ua cov khoom siv tseem ceeb rau kev hloov pauv thiab txhim kho cov lag luam zaub mov, siv nws cov txiaj ntsig zoo ntawm kev noj qab haus huv, kev ua haujlwm, thiab kev lag luam. Nws tsis yog tsuas yog ua lub luag haujlwm ntawm kev ua kom zoo dua cov qauv zaub mov thiab txhim kho cov khoom noj khoom haus xwb tab sis kuj ua haujlwm ua qhov kev xaiv zoo rau kev tsim kom muaj cov khoom noj khoom haus ruaj khov.
Cov txiaj ntsig tseem ceeb ntawm cov protein taum pauv
Cov Haujlwm Sib Txawv:Cov protein taum pauvIsolate muaj rau lub luag haujlwm tseem ceeb los ntawm nws cov qauv molecular tshwj xeeb: emulsification tuaj yeem ua kom cov khoom noj khoom haus ruaj khov, xws li ncua qhov lactose crystallization hauv ice cream; hydration muab cov khoom nqaij zoo heev tuav dej, ua rau cov khoom tsim tau 20%; kev nqus roj tuaj yeem kaw cov rog thiab txo qhov poob ntawm kev ua tiav; gelling muab cov pob txha elastic rau cov khoom hmoov thiab ua kom lub txee ntev dua; foaming muab cov khoom noj ci ua kom du; thiab zaj duab xis tsim cov qauv zoo tshaj plaws ntawm cov khoom noj bionic. Cov yam ntxwv no muab cov tuam txhab zaub mov nrog lub hauv paus kev txawj ntse los ntawm kev ua tiav yooj yim mus rau kev tsim khoom siab.
Tus Nqi Pheej Yig Rau Kev Lag Luam: Piv rau cov protein tsiaj,cov protein taum pauvtxo cov nqi khoom siv raw los ntawm 30% -50%, nrog rau kev muab khoom ruaj khov txhawb nqa los ntawm kev loj hlob ntawm kev cog qoob loo thiab kev ua cov thev naus laus zis loj. Piv txwv li, cov khoom noj ua los ntawm cov nroj tsuag sivcov protein taum pauvvim tias cov nqi tsim khoom tsuas yog 60% -70% ntawm cov nqaij ib txwm muaj, ua rau cov nyiaj tau los ntawm cov tuam txhab zoo dua qub.
Kev Siv Nyiaj Txiag Rau Kev Ua Lag Luam Ntau Yam: Ua ib qho chaw muaj protein tiav,cov protein taum pauvmuaj tag nrho 8 yam amino acids tseem ceeb thiab tsis muaj roj cholesterol. Cov kev tshawb fawb qhia tau tias kev noj txhua hnub ntawm 25 grams ntawmcov protein taum pauvtuaj yeem txo cov roj cholesterol lipoprotein tsawg tsawg los ntawm 10% -15%, thaum nws cov isoflavones txhawb kev txhim kho pob txha ceev. Qhov no ua rau nws yog ib qho khoom xyaw zoo tagnrho rau cov khoom siv mis nyuj, cov dej haus muaj zog, thiab cov khoom noj khoom haus rau cov neeg laus.
Cov Xwm Txheej Sib Txawv ntawm Daim Ntawv Thov hauv Kev Lag Luam Khoom Noj
Kev Txhim Kho Zoo Hauv Cov Kev Lag Luam Ib Txwm: Ntxiv 2% -5% ntawm cov protein cais tawm hauv kev ua nqaij tuaj yeem txhim kho qhov juiciness thiab shearability ntawm nqaij npuas, nqaij pob, thiab lwm yam; ntxiv 3% hauv cov khoom pasta tuaj yeem ua rau lub zog tensile ntawm noodles thiab txo qhov cross-section rate; hloov 10% -20% ntawm mis hmoov hauv cov khoom mis tuaj yeem ua kom zoo dua qhov tsis kam yaj thiab saj ntawm ice cream.
Cov Kev Txhim Kho Tshiab hauv Cov Khoom Noj Uas Ua Los Ntawm Cov Khoom Noj: Los ntawm cov txheej txheem texturization,cov protein taum pauvtuaj yeem hloov mus ua cov khoom nruab nrab zoo li texturedcov protein taum pauvthiab cov protein uas muaj dej ntau, ua tiav ntxiv rau hauv cov nqaij nyuj tsis noj nqaij thiab cov cwj mem cuav. Kev tshawb fawb qhia tau hais tias kev hloov 20% -40% ntawm cov nqaij ntses hauv cov khoom surimi tswj tau qhov elasticity thiab chewiness thaum txiav cov nqi ntau dua 30%, ua tau raws li 22.6% kev loj hlob txhua xyoo hauv kev lag luam tsis noj nqaij.
Kev Noj Haus Zoo Rau Cov Khoom Noj Tshwj Xeeb: Nrog rau qhov ua xua me me thiab zoo tshaj plaws rau kev noj haus,cov protein taum pauvyog ib qho kev xaiv uas tsis tuaj yeem tsis nco qab hauv cov tshuaj noj uas tsim los rau kev rov zoo tom qab phais thiab kev loj hlob ntawm cov leeg. Nws cov ntsiab lus leucine ntau dua li cov protein tsiaj los ntawm 15%, uas ua rau cov leeg kho thiab loj hlob sai dua, ua kom nws ruaj khov ua cov khoom xyaw tseem ceeb hauv cov qauv khoom noj khoom haus kis las.
Cov txiaj ntsig ntawm kev siv cov pa roj carbon tsawg thiab kev lag luam ncig
Nyob rau hauv lub ntsiab lus ntawm kev kub ntxhov thoob ntiaj teb thiab kev puas tsuaj ntawm cov peev txheej,cov protein taum pauvtau dhau los ua tus tsav tsheb tseem ceeb rau kev txhim kho kev lag luam zaub mov nrog nws cov pa roj carbon tsawg thiab kev siv cov peev txheej zoo. Piv nrog cov protein tsiaj, thaj av uas xav tau rau kev cog taum pauv raug txo los ntawm 60%, thiab cov pa roj av uas ua rau lub tsev cog khoom ib chav ntawm cov protein tsim tawm tsuas yog 1/10 ntawm cov nqaij nyuj. Tsis tas li ntawd, cov khoom lag luam xws li cov dregs ntawmcov protein taum pauvtuaj yeem ua tiav rau hauv cov ntaub ntawv ntim khoom uas lwj tau lossis cov khoom xyaw rau tsiaj, ua tiav 'zero pov tseg' hauv tag nrho cov saw hlau.
Txij li cov mis nyuj uas yog los ntawm cov nroj tsuag ntawm cov rooj noj tshais mus rau cov tshuaj protein hauv cov khoom noj khoom haus hauv ntiaj teb,cov protein taum pauvtab tom hla dhau cov ciam teb ntawm kev lag luam khoom noj khoom haus ib txwm muaj. Tsav los ntawm ob qho txiaj ntsig ntawm kev noj qab haus huv thiab ecology,cov protein taum pauvtab tom hloov zuj zus los ntawm cov khoom siv ntxiv ib txwm muaj mus rau lub hauv paus tseem ceeb. Cov kev siv zog yav tom ntej yuav tsum tsom mus rau kev tsim kho tshiab hauv kev siv tshuab kom tawg los ntawm kev sib xyaw ua ke, tsim cov txheej txheem kev lag luam sib koom ua ke, thiab tsim cov kev daws teeb meem Suav teb hauv kev hloov pauv ntawm cov nroj tsuag.
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