Studies on the Antibloom Effects of Several Proteins to Chocolate

摘要

Our previous research on animal proteins (gelatin, casein), vegetable proteins (tea protein, soybean protein), and edible fungus proteins (Lentinus edodes protein, etc.) in the antibloom of chocolate showed that there were significant differences among the proteins in their antibloom effects. A further study is carried out by means of DSC (Differential Scanning Calorimetry) in this paper. It focuses on the analysis of the amino acid constitution of the proteins, the study of the functional group and chemical bond interactions between the amino acids and chocolate paste, as well as the investigation and comparison of antiblooming effects of amino acids, which are typical in those proteins, etc. The results show that the order of antiblooming ability of the amino acids is as follows: cystine > hydroxyproline > proline > glutamine > control > glutamic acid > ty-rosine. This is in agreement with the trend of antiblooming ability of those proteins, relating to the kind and content of typical amino acids what they contained; it is also consistent with the sequences of the affinity strength and the viscosity- lowering- ability of those proteins to the chocoke paste.