用香甘水凝和莱西丁/甘单酸油凝制成的比格尔的结构和质学特性
Hee Jin Yi1, Yu-Ra Kang1, Yoon Hyuk Chang1
1Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
International journal of biological macromolecules
|February 28, 2025
概括
这项研究探讨了使用由香草水凝和油凝制成的比格尔来替代脂肪. 大豆表现出极好的稳定性和理想的质性质,表明它们在食品应用中具有作为脂肪替代品的潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 类风病学 类风病学 类风病学
背景情况:
- 开发更健康的食品往往需要减少脂肪含量.
- 比格尔,结合水凝和油凝的特性,提供了脂肪替代的潜力.
- 赞坦水凝和莱西丁/甘单酸油凝是适合大蛋糕配方的组件.
研究的目的:
- 为了研究用香甘水凝和莱西丁/甘单酸油凝制成的大蛋糕的结构和质学特征.
- 评估这些比格尔在食品工业中作为脂肪替代品的潜力.
主要方法:
- 使用不同比例的香草水凝和油凝 (7:3到3:7) 制备了比格尔.
- 结构分析包括视觉外观,反转,存储稳定性和共聚焦激光扫描显微镜 (CLSM).
- 通过稳定剪切,厚度变异和频率扫描测试来评估风湿性质.
主要成果:
- 所有的大牛都表现出稳定,奶油般的外观,并保持了三周的结构完整性.
- 基于成分比率的CLSM揭示了不同的结构系统 (油凝中的油凝或双连续) .
- 比格尔表现出优异的溶剂持有能力 (>95%),剪切稀释行为和粗回收.
- 增加的oleogel含量导致储存模块,损失模块和复杂粘度的显著提高.
结论:
- 由香草水凝和莱西丁/糖单酸油凝制成的比格尔,具有有利的结构和质性质.
- 可调节的微观结构和质学使这些大饼成为食品中的脂肪替代品的有希望的候选人.
- 进一步的研究可以为特定的食品应用优化比格尔配方.
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