Process Effects on the Constitutive Properties of Soft Aerated Food Materials

工艺对软质充气食品材料结构性能的影响

• 批准号: RGPIN-2018-06046
• 负责人: Scanlon, Martin
• 金额: $ 2.4万
• 依托单位: University of Manitoba
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2020
• 资助国家: 加拿大
• 起止时间: 2020-01-01 至 2021-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=714050
• 关键词: Process; Effects; Constitutive; Properties; Soft

Developing innovative processes and products from our rich array of plant protein resources is vital to Canada's economy and to our quality of life. A key attribute for a food protein is its aeration capacity, often enhanced by manipulating thermal processing to induce functional changes in the protein. Investigation of the structural basis for this functionality is challenging because aerated systems are fragile, factors governing protein conformation are still unresolved, and we have a limited understanding of how protein-stabilized bubbles interact with other components such as fibre particles. Based on past experience and high-precision instrumentation, I and my team are in a unique position to address these challenges and to discover how process history, fundamental thermodynamic transitions, and aerated food structures are interrelated so that we can optimize processing to create palatable and healthy food products. I propose to: 1) Demonstrate how specific thermodynamic parameters define thermal process windows for proteins to improve their functionality 2) Subject proteins to defined thermal processes and evaluate how the structures of aerated foods made from them are improved 3) Determine how the dynamics of aerated foods created from protein solutions are altered as particles are incorporated. Highly precise measurements of protein solution density and ultrasonic velocity will allow fundamental thermodynamic parameters to be defined for purified and commercial proteins. Characterizing the temperature dependence of these parameters will identify temperature ranges to establish thermal process conditions for improved protein functionality. Kinetic studies of changes in functionality during thermal treatments will establish practical processes for industrial uptake of research outcomes. Microscopy, electrical resistivity, ultrasonic profiling and shear rheology will provide a thorough description of aerated food structures created from processed proteins. Well-defined particles of varying hydrophobicity will be model ingredients to investigate how bubble stability is challenged by food components. Anticipated outcomes are: 1) Definition of the conformational changes in proteins that improve their functionality in aerated foods 2) A thorough characterization of the capacity of plant proteins to stabilize aerated structures, providing a roadmap for developing valuable functional ingredients 3) Quantification of the extent to which the properties of commercial plant proteins depend on process history 4) Quantification of the critical limits of particle loading on bubble stability to provide insights on optimized nutrient loading strategies 5) Curiosity-inspired professionals trained in critical thinking and advanced laboratory techniques to drive innovation in the food industry and in academic investigations of soft materials.

从我们丰富的植物蛋白资源中开发创新的过程和产品对加拿大的经济和我们的生活质量至关重要。食品蛋白的关键特性是其曝气能力，通常通过操纵热加工来诱导蛋白质功能变化来增强。该功能的结构基础的研究是具有挑战性的，因为充气系统是脆弱的，控制蛋白质构象的因素仍未解决，并且我们对蛋白质稳定的气泡如何与其他组件（例如纤维颗粒）相互作用有限。根据过去的经验和高精度仪器，I和我的团队处于应对这些挑战的独特地位，并发现过程历史，基本的热力学过渡和充气食品结构如何相互关联，以便我们可以优化加工以创建可口和健康的食品。我建议： 1）说明特定热力学参数如何定义蛋白质的热过程窗口以提高其功能 2）受试者蛋白质定义的热过程，并评估如何改善其充气食品的结构 3）确定随着颗粒的纳入，如何改变由蛋白质溶液产生的充气食品的动力学。 蛋白质溶液密度和超声速度的高度精确测量将允许为纯化和商业蛋白质定义基本的热力学参数。表征这些参数的温度依赖性将确定温度范围，以建立改善蛋白质功能的热过程条件。热治疗期间功能变化的动力学研究将建立用于工业摄取研究结果的实际过程。 显微镜，电阻率，超声分析和剪切流变学将透彻描述由加工蛋白产生的充气食品结构。定义明确的疏水性颗粒将是模型成分，以研究食物成分如何挑战气泡稳定性。 预期的结果是： 1）定义蛋白质的构象变化，以改善其在充气食品中的功能 2）彻底表征植物蛋白稳定充气结构的能力，提供了开发有价值的功能成分的路线图 3）量化商业植物蛋白质的性质取决于过程历史的程度 4）量化气泡稳定性粒子负载的临界极限 5）受好奇心的专业人士接受了批判性思维和先进的实验室技术培训，以推动食品工业和软材料的学术研究中的创新。