{"title":"Comparative Evaluation of Casein, Soy, and Whey Hydrolysates on Anti-Hardening and Sensory Attributes of High-Protein Nutrition Bars","authors":"Chenyue Hou, Munkh-Amgalan Gantumur, Jiahui Guo, Yitong Gao, Akhunzada Bilawal, Yue Liu, Zhanmei Jiang, Ligang Zhang","doi":"10.1007/s11483-025-10033-4","DOIUrl":null,"url":null,"abstract":"<div><p>The hardening problem in high-protein nutrition bars (HPNBs) significantly affects their quality. Addition of protein hydrolysates inhibit the hardening of HPNBs. However, it is necessary to understand the anti-hardening effects of different types of protein hydrolysates on HPNBs. This study aims to systematically compare the anti-hardening and sensory characteristics of HPNBs formulated with three hydrolyzed proteins — hydrolyzed casein (CH), hydrolyzed soybean protein isolate (SPH) and hydrolyzed whey protein isolate (WPH). HPNBs were formulated using CH, SPH and WPH at 3%, 6%, 9%, 12% or 15% ratios of total protein to replace casein (CN), soybean protein isolate (SPI) and whey protein isolate (WPI). Specifically, the addition of three hydrolyzed proteins were effective in reducing the hardness and increasing the colour of all three HPNBs, where their anti-hardening effects and colour changes were proportional to the added ratios of hydrolyzed proteins from 3 to 15%. And SPH-added HPNBs exhibited the lowest hardness, follows by WPH-added HPNBs and CH-added HPNBs. Besides, addition of three hydrolyzed proteins resulted in a more uniform microstructure of HPNBs. After 45 days, SPH-added HPNBs exhibited the highest sensory score. The heatmap analysis revealed that HPNBs made by replacing SPI with SPH at the ratio of 15% total protein had the lowest hardness and the best performance. This work indicated that different types of hydrolyzed proteins would lead to difference in characteristics of HPNBs, providing actionable strategies for optimizing shelf-stable HPNBs.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 4","pages":""},"PeriodicalIF":3.2000,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-025-10033-4","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The hardening problem in high-protein nutrition bars (HPNBs) significantly affects their quality. Addition of protein hydrolysates inhibit the hardening of HPNBs. However, it is necessary to understand the anti-hardening effects of different types of protein hydrolysates on HPNBs. This study aims to systematically compare the anti-hardening and sensory characteristics of HPNBs formulated with three hydrolyzed proteins — hydrolyzed casein (CH), hydrolyzed soybean protein isolate (SPH) and hydrolyzed whey protein isolate (WPH). HPNBs were formulated using CH, SPH and WPH at 3%, 6%, 9%, 12% or 15% ratios of total protein to replace casein (CN), soybean protein isolate (SPI) and whey protein isolate (WPI). Specifically, the addition of three hydrolyzed proteins were effective in reducing the hardness and increasing the colour of all three HPNBs, where their anti-hardening effects and colour changes were proportional to the added ratios of hydrolyzed proteins from 3 to 15%. And SPH-added HPNBs exhibited the lowest hardness, follows by WPH-added HPNBs and CH-added HPNBs. Besides, addition of three hydrolyzed proteins resulted in a more uniform microstructure of HPNBs. After 45 days, SPH-added HPNBs exhibited the highest sensory score. The heatmap analysis revealed that HPNBs made by replacing SPI with SPH at the ratio of 15% total protein had the lowest hardness and the best performance. This work indicated that different types of hydrolyzed proteins would lead to difference in characteristics of HPNBs, providing actionable strategies for optimizing shelf-stable HPNBs.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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