Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany.
Food Funct. 2018 Mar 1;9(3):1647-1656. doi: 10.1039/c7fo01577a. Epub 2018 Feb 22.
Process-stable complexes composed of whey protein isolate (WPI) and sugar beet pectin have great potential as structuring agents or fat replacers in foods. The current study investigates the compatibility of heated WPI : pectin complexes in different meat matrices. Spreadable raw-fermented sausages and sliceable emulsion-type sausages were therefore manufactured containing biopolymer complexes with various WPI : pectin ratios r (2 : 1, 8 : 1). Macro- and microstructural properties of the meat dispersions were analyzed in terms of colour, texture, rheometry, sensory, and confocal laser scanning microscopy (CLSM) measurements. Textural and sensorial results demonstrated that the meat products became increasingly soft and yellowish as the biopolymer ratio r was increased regardless of the meat matrix, whereas pH and water activity values were not affected. CLSM images revealed that the meat protein network became disrupted and loose in the presence of pectin, which was attributed to a thermodynamic incompatibility effect. The results obtained from this study highlight that biopolymer complexes might be suitable fat mimetics, particularly for spreadable meat products.
由乳清蛋白分离物（WPI）和糖甜菜果胶组成的过程稳定的复合物在食品中作为结构剂或脂肪替代品具有很大的潜力。本研究调查了加热的 WPI：果胶复合物在不同肉类基质中的相容性。因此，制造了可涂抹的生发酵香肠和可切片的乳化型香肠，其中含有具有不同 WPI：果胶比 r（2：1、8：1）的生物聚合物复合物。从颜色、质地、流变学、感官和共聚焦激光扫描显微镜（CLSM）测量等方面分析了肉分散体的宏观和微观结构特性。质地和感官结果表明，无论肉基质如何，随着生物聚合物比 r 的增加，肉制品变得越来越柔软和黄化，而 pH 值和水分活度值不受影响。CLSM 图像显示，在果胶存在下，肉蛋白网络变得紊乱和疏松，这归因于热力学不相容性的影响。本研究的结果表明，生物聚合物复合物可能是合适的脂肪模拟物，特别是对于可涂抹的肉类产品。
