芝麻粉稳定皮克林高内相乳液的构造和特征及其在蛋糕生产中的应用
Xiaohuan Wang1, Hang Yu1, Zhihong Hu1
1College of Food Science and Engineering, Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.
International journal of biological macromolecules
|October 7, 2024
概括
芝麻粉有效地稳定使用日油的皮克林高内部相乳液 (HIPEs). 这些食品级HIPEs可以部分取代蛋糕中的黄油,改善它们的结构.
科学领域:
- 食品科学 食品科学 食品科学
- 合体和表面化学
- 材料科学 材料科学 材料科学
背景情况:
- 皮克林高内部相乳液 (HIPEs) 提供了固体脂肪替代和营养递送的潜力.
- 一个主要的限制是缺乏安全的,可访问的食品级颗粒乳化剂.
- 芝麻粉是一种潜在的替代食品级乳化剂.
研究的目的:
- 评估芝麻粉作为一种乳化剂,用于制造基于花油的Pickering HIPEs.
- 描述这些HIPE的微观结构和机械特性.
- 评估它们作为蛋糕生产中的黄油替代品的适用性.
主要方法:
- 芝麻粉的蛋白质含量,颗粒大小和可湿性的特征.
- 使用向日油和芝麻粉制备和稳定油在水中的 (O/W) 皮克林HIPEs.
- 对HIPE微观结构和机械性能进行分析.
- 评估HIPEs作为部分黄油替代品在蛋糕.
主要成果:
- 芝麻粉具有适合乳化的特性 (蛋白质丰富,适当的颗粒大小,良好的可湿性).
- 它成功地稳定了以太阳花油为基础的O/W Pickering HIPEs,其油体积分数高达80%.
- HIPE的机械性能与芝麻粉度有正相关性.
- 在蛋糕中用这些HIPEs部分替代黄油 (高达30%) 改善了内部孔隙结构.
结论:
- 芝麻粉是一种可行的食品级乳化剂,用于构建Pickering HIPEs.
- 与芝麻粉配制的基于向日油的HIPEs提供了一种新的食品成分.
- 这些HIPE可以在制品中部分取代黄油,提高蛋糕质量.
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