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黄黄和素序列自组装为低油乳液凝及其在低脂肪梅中的应用
Anqi Bi1, Beiwei Zhu1, Ning Cong1
1National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Foods (Basel, Switzerland)
|January 11, 2025
概括
由于质地和稳定性问题,开发低脂肪梅昂尼斯 (30%油) 是一个挑战. 黄黄素的后酸化产生了一个稳定的,半固体的低脂肪,质地改善,提供了一个更健康的替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
背景情况:
- 富含脂肪的食物,如 (70-80%的油) 有助于肥胖和心血管疾病.
- 减少豆中的油含量至关重要,但会带来诸如增加流动性和相位分离等挑战.
- 在食品产品开发中,开发具有可取质感的稳定,低脂肪豆仍然是一个重大障碍.
研究的目的:
- 开发一种新的策略,以制造低脂 (30%的油含量) ,其质地与高脂版本相似.
- 为了研究后酸性化对黄黄素基茄的结构和质感特性的影响.
- 提供一种生产更健康,减少脂肪,可食用软固体产品的方法.
主要方法:
- 使用基于黄黄素的配方制成低脂肪菜 (30%油).
- 采用了酸化后的技术来修改 Mayo 的结构.
- 分析了开发出来的菜的风湿性质 (G'和粘度) 和网络结构.
主要成果:
- 与酸化前相比,酸化后显著改善了低脂肪米的G' (77.80%) 和粘度 (90.18%).
- 形成了密集的黄黄素自我组装网络结构,赋予了所需的半固体特性.
- 开发出来的低脂 achieved a texture similar to commercial high-fat mayonnaise. 开发出来的低脂获得了一种类似商业高脂的质感. 这种质感与商业高脂相似.
结论:
- 后酸性化是一种有效的策略,可以提高低脂肪菜的稳定性和质感.
- 黄黄素自组装网络提供了一个强大的结构,用于创建稳定,低油性食品.
- 这项研究为食品行业开发更健康,低脂肪的替代品提供了有希望的方法.
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