开发了具有更好的物理化学稳定性的高内部相乳液,并将其应用于五月中
Jingjing Yu1, Mingyue Yun1, Jia Li1,2
1Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Foods (Basel, Switzerland)
|September 14, 2024
概括
乳清蛋白分离物 (WPI) 使用蜜蜂油凝创建稳定,无蛋的菜替代品. 与商业产品相比,这种新的方法提供了更健康的选择,质地和稳定性得到了改善.
科学领域:
- 食品科学与技术 食品科学与技术
- 乳液科学 乳液科学
- 合体和表面化学
背景情况:
- 越来越多的消费者对更健康,无蛋的食物选择的需求.
- 在食品产品开发中需要新型乳化剂和稳定剂.
- 对油脂凝作为食品系统中的脂肪替代剂和结构剂的兴趣.
研究的目的:
- 开发使用乳清蛋白分离物 (WPI) 和蜂 (BW) 油的无卵.
- 研究WPI,NaCl和糖对高内部相乳液 (HIPE) 性能的影响.
- 为了表征新型模拟豆的物理化学和风湿学特性.
主要方法:
- 基于BW油的WPI稳定型HIPEs开发的一步方法.
- 使用显微镜进行微结构分析.
- 物理化学表征,包括粒子大小和z电位测量.
- 机械性能评估的风学测试.
- 模拟茄配方的制备和表征.
主要成果:
- WPI有效地稳定了油在水 (O/W) 乳液,5%的WPI产生了最小的颗粒大小 (11.9±0.18μm) 和增强的稳定性.
- 增加的NaCl度导致了更大的颗粒大小和降低的z-潜在.
- 较高的糖含量减少了颗粒大小和z电位,稳定性略有改善.
- 所有HIPEs都表现出固体状特性和剪切稀释行为; WPI和糖糖改善了结构和粘度.
- 模拟的菜显示出比商业菜更高的粘弹性模量.
结论:
- WPI是一种可行的乳化剂,用于创建稳定的基于油凝的HIPEs.
- 开发的HIPE显示了制定更健康,无蛋的菜替代品的潜力.
- 该研究提供了针对食品应用量身定制乳液特性的见解.
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