Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China; Tianjin Food Engineering Center, Tianjin 300457, China.
Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China.
Food Res Int. 2018 Jun;108:151-160. doi: 10.1016/j.foodres.2018.01.036. Epub 2018 Feb 16.
This article reports caloric value changes, stability and rheological properties of mayonnaises affected by fat mimetic based on Microparticulated whey protein (MWP) and high-methoxy pectin. Lipid was partially substituted at different levels of 20%, 40%, 60%, 80% and 100%, and the samples were referred to as FM20, FM40, FM60, FM80 and FFM, respectively. The full fat (FF) mayonnaise was used as a control experiment. For rheological properties, the addition of fat mimetic resulted in the gradual decrease of pseudoplastic behavior, relative thixotropic area and viscosity index, while elasticity index exhibited the opposite trend. After 30 days of storage, all mayonnaises except FM20 were categorized as weak gels under oscillatory tests, while FM20 displayed high storage stability. Long-term stability studies showed that the addition of the fat mimetic up to 60% could significantly enhance the storage stability of mayonnaises by preventing the coalescence and flocculation of the droplets. Both the dynamic mechanical measurement and stability study results suggested that MWP and pectin could be a potential fat mimetic used in mayonnaise.
本文报道了基于乳清蛋白微胶粒（MWP）和高甲氧基果胶的脂肪模拟物对蛋黄酱的热值变化、稳定性和流变性能的影响。脂质在不同水平（20%、40%、60%、80%和 100%）下被部分替代，相应的样品分别标记为 FM20、FM40、FM60、FM80 和 FFM。全脂蛋黄酱（FF）被用作对照实验。对于流变性能，脂肪模拟物的添加导致假塑性行为、相对触变面积和粘度指数逐渐降低，而弹性指数则呈现相反的趋势。在 30 天的储存期后，除 FM20 外，所有蛋黄酱在振荡测试下均被归类为弱凝胶，而 FM20 表现出高的储存稳定性。长期稳定性研究表明，添加高达 60%的脂肪模拟物可以通过防止液滴的聚结和絮凝显著提高蛋黄酱的储存稳定性。动态力学测量和稳定性研究结果均表明，MWP 和果胶可以作为一种潜在的脂肪模拟物应用于蛋黄酱。
