School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
Int J Biol Macromol. 2020 Jun 15;153:215-223. doi: 10.1016/j.ijbiomac.2020.02.331. Epub 2020 Mar 2.
Modified arrowroot starch was investigated as a fat replacer in mayonnaise. Arrowroot starch was modified by octenyl succinic anhydride (OSA), annealing (ANN), citric acid hydrolysis (CA), acetylation (ACT) and heat-moisture treatment (HMT). The different starch pastes were used to replace mayonnaise fat at levels of 30% and 50%. Color, viscoelastic properties, and emulsion stability of the fat-reduced mayonnaises and full-fat (FF) version were evaluated, according to the type of modified starch and fat replacement ratio. Physicochemical, thermal, and pasting properties of all starch types differed due to the modification method. Shear stress of mayonnaise was fitted to the Casson and Herschel-Bulkley model, respectively. As partial fat replacers, ANN-modified starch and OSA-starch at 30%, and CA-starch at 30% and 50% showed high yield stress. The elastic moduli (G') of fat-reduced mayonnaises were lower than FF, but mayonnaise with ANN, OSA, and CA showed higher G' than other modified starches. Fat-reduced mayonnaises displayed higher emulsion stability than the FF, especially those with ANN-modified starch, OSA-starch, and CA-starch. In principal component (PC) analysis, groups with high and low emulsion stability were divided by PC1. Overall, ANN-, OSA-, and CA-modified starches were identified as suitable fat replacers in mayonnaise.
改性蕉藕淀粉作为蛋黄酱中的脂肪替代品进行了研究。蕉藕淀粉通过辛烯基琥珀酸酐（OSA）、退火（ANN）、柠檬酸水解（CA）、乙酰化（ACT）和湿热处理（HMT）进行改性。不同的淀粉糊分别以 30%和 50%的水平替代蛋黄酱中的脂肪。根据改性淀粉的类型和脂肪替代率，评估了低脂蛋黄酱和全脂（FF）版本的颜色、黏弹性和乳液稳定性。由于改性方法的不同，所有淀粉类型的物理化学、热和糊化特性都有所不同。蛋黄酱的剪切应力分别拟合到 Casson 和 Herschel-Bulkley 模型。作为部分脂肪替代品，ANN 改性淀粉和 OSA 淀粉在 30%时，CA 淀粉在 30%和 50%时表现出高屈服应力。低脂蛋黄酱的弹性模量（G'）低于 FF，但 ANN、OSA 和 CA 改性的蛋黄酱的 G'高于其他改性淀粉。低脂蛋黄酱的乳液稳定性高于 FF，尤其是含有 ANN 改性淀粉、OSA 淀粉和 CA 淀粉的蛋黄酱。在主成分（PC）分析中，高和低乳液稳定性的组通过 PC1 进行了划分。总的来说，ANN、OSA 和 CA 改性淀粉被确定为蛋黄酱中合适的脂肪替代品。
