Kantekin-Erdogan Meryem Nur, Ketenoglu Onur, Tekin Aziz
1Department of Food Engineering, Faculty of Engineering, Ankara University, 06830 Golbasi, Ankara, Turkey.
2Department of Food Engineering, Faculty of Engineering, Cankiri Karatekin University, Çankırı, Turkey.
J Food Sci Technol. 2019 Jan;56(1):443-450. doi: 10.1007/s13197-018-3506-2. Epub 2018 Nov 27.
The aim of the study was to determine the effects of monoglyceride content on emulsion stability and rheology of mayonnaise. For this purpose, mono (MG) and diglycerides (DG) were produced by transesterification of refined olive oil with elevating glycerol contents from 25 to 100 g and reaction times from 25 to 40 min. Maximum MG-DG yield was obtained when the reaction was performed for 40 min using 75 or 100 g of glycerol. Under these conditions, 90% of triglycerides (TG) were converted to 40% MG and 50% DG. Using a molecular distillation unit, MG was separated from the transesterification reaction mixture and purified up to 98%. Emulsifiers were then prepared by introducing distilled MG into the transesterification reaction mixture in order to increase the MG concentration from 40 to 98%, for enabling the utilization of them in mayonnaise production. The mayonnaise incorporated with 98% MG showed the highest stability and reduction in the MG concentration in the emulsifier mixture decreased the emulsion stability. Rheological measurements indicated that the control sample without emulsifier had the highest viscosity and shear stress values. The increment of the MG concentration in the emulsifier mixtures resulted in only small differences on the rheological properties of mayonnaise.
本研究的目的是确定甘油单酯含量对蛋黄酱乳液稳定性和流变学的影响。为此，通过将精炼橄榄油与甘油进行酯交换反应来制备甘油单酯（MG）和甘油二酯（DG），甘油含量从25克提高到100克，反应时间从25分钟延长至40分钟。当使用75克或100克甘油进行40分钟反应时，可获得最高的MG - DG产率。在这些条件下，90%的甘油三酯（TG）转化为40%的MG和50%的DG。使用分子蒸馏装置，从酯交换反应混合物中分离出MG并将其纯化至98%。然后，通过将蒸馏后的MG引入酯交换反应混合物中制备乳化剂，以使MG浓度从40%提高到98%，从而能够将其用于蛋黄酱生产。含有98% MG的蛋黄酱表现出最高的稳定性，乳化剂混合物中MG浓度的降低会降低乳液稳定性。流变学测量表明，不含乳化剂的对照样品具有最高的粘度和剪切应力值。乳化剂混合物中MG浓度的增加仅导致蛋黄酱流变学性质的微小差异。
