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基于乳清蛋白分离物和藻酸盐的复合油凝的制备,表征和应用
Yang Li1, Shijie Zheng2, Yuanyuan Song2
1College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Jiaxing Institute of Future Food, Jiaxing 314050, China.
International journal of biological macromolecules
|January 27, 2025
概括
乳清蛋白分离物和藻酸盐形成了一种新型的油凝,是一种潜在的脂肪替代品. 这种复合油凝提供了更好的稳定性和质地,为更健康的肉制品显示了希望.
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:
- 油脂凝通过模仿脂肪的固体状性质,为和脂肪提供了更健康的替代品.
- 开发稳定和功能性的油脂凝对于其作为食品中的脂肪替代品的应用至关重要.
研究的目的:
- 使用乳清蛋白分离物 (WPI) 和藻酸盐 (SA) 制造和描述一种蛋白质-多糖化合物oleogel.
- 评估作为脂肪替代品的WPI-SA油脂凝的结构,机械和应用性能.
主要方法:
- 乳液模板制造方法用于制造油凝.
- 福里埃变换红外光谱 (FTIR) 用于分析分子相互作用.
- 大振幅振荡剪切测试以评估质性质.
- 在哈尔红香肠配方中的应用测试.
主要成果:
- FTIR证实了WPI和SA之间的和范德瓦尔斯债券,增强了oleogel结构.
- 与仅含WPI的油脂相比,WPI-SA油脂呈现出更高的氧化稳定性和油结合能力.
- 复合油脂凝表现出塑性行为和不可逆转的剪切薄化,表明结构坚固.
- 在香肠中用WPI-SA油脂代替猪脂,保持了类似的质地和感官属性.
结论:
- 由于协同的蛋白质-多糖化合物相互作用,WPI-SA复合油凝具有增强的结构完整性和功能性质.
- 这种新型油脂凝是一种有前途的脂肪替代品,特别是在肉制品中,提供更好的稳定性和理想的纹理特性.
- 这些发现支持WPI-SA油脂凝在食品工业中发展更健康的食品产品的潜力.
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