Ghorbani-HasanSaraei Azade, Rafe Ali, Shahidi Seyed-Ahmad, Atashzar Azin
Department of Food Science and Technology College of Agriculture and Food Science Ayatollah Amoli Branch Islamic Azad University Amol Iran.
Department of Food Processing Research Institute of Food Science and Technology (RIFST) Mashhad Iran.
Food Sci Nutr. 2019 Jan 28;7(2):875-881. doi: 10.1002/fsn3.939. eCollection 2019 Feb.
The effect of rice bran protein (RBP) isolate addition on the rheological and structural properties of commercial whipped cream with 25% and 35% fat was investigated. Results showed that increasing the fat content from 25% to 35% leads to an increase in the elastic modulus. Furthermore, by increasing the amount of RBP from 1% to 3% in both creams, significant increase occurred in the complex modulus. As the fat content increased from 25% to 35%, the slope of flow behavior was increased, which revealed more thinning behavior and pseudoplasticity index of cream. The cream containing 35% fat and 3% RBP had also shown the low index ( = 0.298) which confirmed the firmer structure of the cream. The maximum consistency index () obtained was 9.41 for the cream with 35% fat and 3% RBP, which approved its strong foam structure. In general, according to our results it is obvious that whipped cream with the highest amount of fat and the lowest value of protein can lead to maximum stability of the whipping cream. Among the samples, the lowest stiffness was observed in cream of 35% fat, containing 3% rice bran protein. However, cream containing 35% fat and 1% RBP had convenient overrun and good stability. The microstructural results showed that the cream structure has relatively large globular aggregates in network and develops large pores, which permit to retain sufficient water/air. By increasing the fat content of cream from 25% to 35%, the voids and spaces in the cream were significantly decreased and the pores become less which improve the foam structure. Therefore, it can be concluded the cream with more fat has the more overrun and stability. In general, it is possible to improve the foam structure of cream by substituting fat by RBP.
研究了添加米糠蛋白（RBP）分离物对脂肪含量分别为25%和35%的市售鲜奶油流变学和结构特性的影响。结果表明，将脂肪含量从25%提高到35%会导致弹性模量增加。此外，在两种奶油中，将RBP的添加量从1%增加到3%，复数模量显著增加。随着脂肪含量从25%增加到35%，流动行为的斜率增大，这表明鲜奶油的变稀行为和假塑性指数更高。含有35%脂肪和3%RBP的鲜奶油也显示出较低的指数（n = 0.298），这证实了其更紧实的结构。对于含有35%脂肪和3%RBP的鲜奶油，获得的最大稠度指数（K）为9.41，这证明了其强大的泡沫结构。总体而言，根据我们的结果明显可以看出，脂肪含量最高且蛋白质含量最低的鲜奶油可导致搅打奶油的最大稳定性。在这些样品中，在含有3%米糠蛋白的35%脂肪的奶油中观察到最低的硬度。然而，含有35%脂肪和1%RBP的奶油具有适宜的膨胀率和良好的稳定性。微观结构结果表明，奶油结构在网络中具有相对较大的球状聚集体，并形成大孔，这有助于保留足够的水/空气。将奶油的脂肪含量从25%增加到35%，奶油中的空隙和空间显著减少，孔隙变少，这改善了泡沫结构。因此，可以得出结论，脂肪含量更高的奶油具有更高的膨胀率和稳定性。总体而言，用RBP替代脂肪有可能改善奶油的泡沫结构。
