The effect of calcium sequestering salts on the quality of milk-pea blended protein processed cheese
Milk protein and pea protein were used as raw materials to produce milk-pea blended protein processed cheese.This study investigated the effect of three types of calcium sequestering salts(trisodium citrate(TSC),dibasic sodium phosphate(DSP),and sodium hexametaphosphate(SHMP))at different mass fractions(0.5％,1.0％,1.5％,and 2.0％)on the quality of the blended protein processed cheese based on functional properties,texture properties,sensory evaluation,and microstructure.The results showed that milk protein and pea protein could substitute for natural cheese in processed cheese formulations.As the mass fraction of the calcium sequestering salts increased,the meltability of the blended protein processed cheese demonstrated a consistent upward trend,accompanied by a reduction in fat separation,and the TSC had shown good effects in improving product melting characteristics and inhibiting oil precipitation.When the mass fraction of TSC was 1.0％,the hardness of the blended protein processed cheese was lower,whereas its total sensory score,elasticity,cohesiveness,and adhesiveness were higher.Meanwhile,casein network micelles were arranged in a regular pat-tern,with fat globules and minerals uniformly distributed throughout the matrix.Consequently,the incorporation of TSC could improve the quality of milk-pea blended protein processed cheese by enhancing its emulsification,stability and other functional characteristics.
万方数据
维普
