开发可食用的油脂凝结构,以基于可溶性生物聚合物复合物的乳液模板方法制备
Mozhdeh Sarraf1, Sara Naji-Tabasi2, Adel Beig-Babaei1
1Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Food chemistry: X
|November 11, 2024
概括
乳清蛋白缩物 (WPC) 油脂凝与玄米 (BSG) 和香甘 (XG) 增强. 这些合物改善了油的结构,稳定性和机械性能,其中BSG-WPC油脂凝表现最好.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物材料工程 生物材料工程
- 合体和表面化学
背景情况:
- 可食用油脂凝在食品配方中提供了传统脂肪的有希望的替代品.
- 乳清蛋白缩物 (WPC) 作为开发结构化油脂凝的基础.
- 水合物可能会增强油脂凝的结构完整性和稳定性.
研究的目的:
- 设计和改进乳清蛋白缩 (WPC) 油脂,使用可溶性复合物与玄米 (BSG) 和山 (XG).
- 为了研究不同BSG和XG度对oleogel特征的影响.
- 评估修改后的油脂凝的物理化学和机械性能.
主要方法:
- 在WPC和合物 (BSG和XG) 之间形成0.2%,0.4%和0.6% (w/w) 度的可溶性复合物.
- 油凝微观结构的特征,油结合能力,在应力和热下稳定性.
- 风湿学评估以确定油脂凝的弹性行为和机械性能.
主要成果:
- 增加的合物度对油凝的特性产生了积极的影响,增强了微观结构内的油留.
- 加入合物显著提高了油凝对应激和热的稳定性,离心机稳定性从26%增加到大约98-100%.
- 风湿学分析证实了油脂凝的主要弹性行为,表明结构完整性得到改善.
结论:
- 将BSG或XG添加到基于WPC的油脂凝中,大大改善了其物理化学和机械性能.
- 与0.6%的BSG和5%的WPC配制的油脂凝与其他配制相比表现出优越的特性.
- 这些发现凸显了BSG和XG作为WPC油脂凝的有效结构剂的潜力,为WPC油脂凝提供了更健康的脂肪替代品.
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