2026-10-12 ペンシルベニア州立大学(Penn State)
＜関連情報＞
- https://www.psu.edu/news/research/story/modified-lentil-protein-mimics-fat-non-fat-yogurt-researchers-report
- https://www.sciencedirect.com/science/article/abs/pii/S0308814626028025
植物性タンパク質をベースとした脂肪テクスチャライザー：酵素によるバイオ生産と無脂肪ヨーグルトへの応用 A plant protein-based fat texturizer: Enzymatic bioproduction and application in non-fat yogurt
Ishita Ghosh, Federico Harte, Yi Zhang
Food Chemistry Available online: 31 July 2026
DOI:https://doi.org/10.1016/j.foodchem.2026.150642
Highlights
- Enzymatic hydrolysis of lentil proteins produced polypeptides for fat replacement.
- Partially hydrolyzed LPP5–10 showed high oil holding and solubility.
- LPP5–10 incorporation enhanced the rheological properties of non-fat yogurt.
- Plant polypeptides can be clean-label fat texturizers for low-fat foods.
Abstract
The growing demand for low-fat or non-fat food products highlights the need for fat texturizers that replicate the mouthfeel and texture of fat. This study investigates the enzymatic modification of lentil protein isolates (LPI) to generate amphiphilic polypeptides for fat replacement in non-fat foods, exemplified by yogurt. LPI was hydrolyzed using Alcalase at varying enzyme-to-substrate ratios (1:100–1:2000) and hydrolysis times (2–240 min). Enzymatic hydrolysis significantly modified LPI, with partially hydrolyzed proteins (LPP5–10, <50 kDa) exhibiting balanced functional properties, including surface hydrophobicity (207 A.U.) comparable to lecithin (199 A.U.), high solubility across pH 2–12, and substantially higher oil-holding capacity (752%) than native LPI (174%). Adding 0.05% LPP5–10 to non-fat milk enhanced yogurt gelation, storage modulus, and yield stress, achieving textures comparable to whole-milk yogurt. These findings demonstrate that enzymatically produced lentil polypeptides are effective plant-protein fat texturizers for restoring the texture and structure of low-fat food products.
