天然皂皮皂苷与大豆分离蛋白协同构建高蛋白减脂植物基蛋黄酱及其特性
TS264.2; 本研究利用天然皂皮皂苷(Quillaja saponin,QS)与大豆分离蛋白(soybean protein isolate,SPI)稳定乳液凝胶的协同效应构建高蛋白、减脂的植物基蛋黄酱(plant-based mayonnaise,PM).利用静态光散射、激光共聚焦、低形变流变学和质构特性对比分析PM与两种市售蛋黄酱在外观、乳滴粒径大小与分布、硬度、涂抹性、热稳定性和冻融稳定性等方面的特性.结果表明,以10％SPI和0.18％QS或10％SPI、0.18％QS和1％SPI凝胶颗粒(soy protein isolate gel particles,SGPs)为蛋白配料可构...
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| Published in | 食品科学 Vol. 45; no. 9; pp. 22 - 28 |
|---|---|
| Main Authors | , , , , |
| Format | Magazine Article |
| Language | Chinese |
| Published |
河南工业大学粮油食品学院,河南郑州 450001%河南工业大学粮油食品学院,河南郑州 450001
15.05.2024
河南工业大学国家工程实验室/省重点实验室,河南郑州 450001%许昌学院食品与药学院,河南许昌 461000 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-6630 |
| DOI | 10.7506/spkx1002-6630-20230516-143 |
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| Abstract | TS264.2; 本研究利用天然皂皮皂苷(Quillaja saponin,QS)与大豆分离蛋白(soybean protein isolate,SPI)稳定乳液凝胶的协同效应构建高蛋白、减脂的植物基蛋黄酱(plant-based mayonnaise,PM).利用静态光散射、激光共聚焦、低形变流变学和质构特性对比分析PM与两种市售蛋黄酱在外观、乳滴粒径大小与分布、硬度、涂抹性、热稳定性和冻融稳定性等方面的特性.结果表明,以10％SPI和0.18％QS或10％SPI、0.18％QS和1％SPI凝胶颗粒(soy protein isolate gel particles,SGPs)为蛋白配料可构建出与商品蛋黄酱在外观、涂抹状态、质构以及流变特性上相媲美的高蛋白减脂PM(10％蛋白质与50％脂肪、11％蛋白质与40％脂肪,以质量分数计).在该体系中,QS不仅赋予了高蛋白乳化制品黏度稀化的质构调节性,还赋予了SPI基乳液凝胶优越的热稳定性和冻融稳定性.本研究可为"高蛋白""减脂"PM的开发与应用提供理论与技术指导. |
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| AbstractList | TS264.2; 本研究利用天然皂皮皂苷(Quillaja saponin,QS)与大豆分离蛋白(soybean protein isolate,SPI)稳定乳液凝胶的协同效应构建高蛋白、减脂的植物基蛋黄酱(plant-based mayonnaise,PM).利用静态光散射、激光共聚焦、低形变流变学和质构特性对比分析PM与两种市售蛋黄酱在外观、乳滴粒径大小与分布、硬度、涂抹性、热稳定性和冻融稳定性等方面的特性.结果表明,以10％SPI和0.18％QS或10％SPI、0.18％QS和1％SPI凝胶颗粒(soy protein isolate gel particles,SGPs)为蛋白配料可构建出与商品蛋黄酱在外观、涂抹状态、质构以及流变特性上相媲美的高蛋白减脂PM(10％蛋白质与50％脂肪、11％蛋白质与40％脂肪,以质量分数计).在该体系中,QS不仅赋予了高蛋白乳化制品黏度稀化的质构调节性,还赋予了SPI基乳液凝胶优越的热稳定性和冻融稳定性.本研究可为"高蛋白""减脂"PM的开发与应用提供理论与技术指导. |
| Abstract_FL | In this study,the synergistic effect of Quillaja saponin(QS)and soybean protein isolate(SPI)on stabilizing emulsion gels was used to prepare plant-based mayonnaise(PM)with high protein content and reduced fat content.Comparative characterization of PM and two commercially mayonnaises in terms of appearance,droplet size,texture,rheological properties,thermal and freeze-thaw stability was conducted by static light scattering,laser confocal scanning microscopy(LCSM),small deformation rheology and texture profile analysis(TPA).It was found that high-protein and fat-reduced MP(10％SPI and 50％fat or 11％SPI and 40％fat,m/m)which was compared to commercial mayonnaises in terms of appearance,spreadability,texture and rheological properties was made using 10％SPI and 0.18％QS or 10％SPI,0.18％QS and 1％SPI gel particles(SGPs)as protein ingredients.In the systems,QS not only endowed a viscosity-thinning texture modifier to protein-rich emulsion products,but also imparted superior thermal stability and freeze-thaw stability to SPI-based emulsion gels.These findings will provide theoretical and technical guidance for the development and application of high-protein and fat-reduced plant-based mayonnaise. |
| Author | 朱蒙蒙 尹文俊 王永辉 孙尚德 陈小威 |
| AuthorAffiliation | 河南工业大学粮油食品学院,河南郑州 450001%河南工业大学粮油食品学院,河南郑州 450001;河南工业大学国家工程实验室/省重点实验室,河南郑州 450001%许昌学院食品与药学院,河南许昌 461000 |
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| Author_FL | ZHU Mengmeng YIN Wenjun WANG Yonghui CHEN Xiaowei SUN Shangde |
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| Copyright | Copyright © Wanfang Data Co. Ltd. All Rights Reserved. |
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| DocumentTitle_FL | Preparation and Characteristics of High-Protein and Fat-Reduced Vegetarian Mayonnaise Co-stabilized by Natural Quillaja Saponin and Soybean Protein Isolate |
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| Keywords | 高蛋白食品 vegetarian mayonnaise 大豆分离蛋白 减脂食品 plant-based foods soybean protein isolate reduced-fat foods 素蛋黄酱 high-protein foods 植物基食品 |
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| PublicationTitle | 食品科学 |
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| Publisher | 河南工业大学粮油食品学院,河南郑州 450001%河南工业大学粮油食品学院,河南郑州 450001 河南工业大学国家工程实验室/省重点实验室,河南郑州 450001%许昌学院食品与药学院,河南许昌 461000 |
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| Title | 天然皂皮皂苷与大豆分离蛋白协同构建高蛋白减脂植物基蛋黄酱及其特性 |
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