以牛骨蛋白为基础的改进的甘基油凝的表征及其在饼干中作为固体脂肪替代品的应用
Wenjing Shi1, Jingya Chen1, Yazhi Liu1
1School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
International journal of biological macromolecules
|June 20, 2025
概括
牛骨蛋白 (BBP) 和甘 (SW) 油脂具有潜力作为制品中的黄油 (MG) 替代品. 通过25%的BBP-SW油凝替代实现了最佳结果,改善了稳定性和接受性.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 是一种材料科学.
- 生物化学 生物化学
背景情况:
- 研究牛骨蛋白 (BBP) 作为甘 (SW) 基油脂中的凝剂.
- 探索BBP-SW油脂凝作为传统固体脂肪如黄油 (MG) 的更健康替代品的潜力.
研究的目的:
- 为了澄清BBP作为基油凝中的凝剂的作用.
- 为了评估在饼干中用BBP-SW油凝代替黄油 (MG) 的效果.
- 确定最佳的替代比率,以提高产品质量和消费者接受度.
主要方法:
- 使用BBP,SW和葡萄油 (GSO) 开发复合油凝.
- 福里埃变换红外光谱学 (FTIR) 和X射线衍射 (XRD) 用于结构分析.
- 风湿学扫描以评估热力学行为和油持有能力.
- 在不同比例的MG中将oleogel纳入饼干配方.
主要成果:
- BBP促进了GSO油脂中的物理交叉链接,在2%的BBP下观察到最佳性能.
- 在BBP含量≥2%的情况下,油脂基体表现出100%的油容量,并促进β'-晶体的形成.
- 凝替代增强了MG混合物的晶体网络形成和热稳定性.
- 在饼干中使用25%的油凝替代剂可以获得理想的整体接受度,质地和感官属性.
结论:
- BBP-SW油凝是制品中MG的可行的替代品,特别是在25%的替代性.
- 这种oleogel提供了更好的氧化和热稳定性,有助于更健康的食品配方.
- 这项研究为食品工业中固体脂肪替代提供了一种新的方法.
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