Huang Lu, Ren Yuqing, Li He, Zhang Qibo, Wang Yong, Cao Jinnuo, Liu Xinqi
National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing, China.
School of Chemical Engineering, UNSW Sydney, Sydney, NSW, Australia.
Front Nutr. 2022 Mar 9;9:843832. doi: 10.3389/fnut.2022.843832. eCollection 2022.
In this study, soybean protein isolate (SPI) and coconut oil were emulsified and konjac flour was added to prepare the protein/polysaccharide composite emulsion gel. The SPI/polysaccharide compound fat substitute was obtained by vacuuming. The effects of protein and konjac flour addition on the gel system of the mixed emulsion were explored. Sensory evaluation experiments showed that the overall acceptability of fat substitutes added with 1% SPI was higher. With the increase of protein and konjac content, the juiciness of the samples decreased gradually. The increase of konjac content reduced the brightness of compound fat substitutes, and the yellowness of compound fat substitute increases significantly with the increase of protein content. The rheological results showed that the G' and loss modulus (G″) increased with the increase of protein and konjac content, forming a rigid elastic gel matrix, which provided a basis for the preparation of fat substitutes. Texture profile analysis (TPA) results showed that the springiness of all samples was similar to the natural fat after 20 min of heating. With the increase of protein and konjac content, the hardness of the samples increased gradually. The results of oral tribology showed that the friction coefficients of all samples were very small. The friction behavior of the samples with SPI content of 1% was similar to that of natural fat, which could better simulate the swallowing feeling and lubricity of natural fat. To sum up, the appearance of solid fat substitutes prepared with SPI and konjac flour is similar to pork fat. They show ideal functional characteristics in mechanical properties and oral tribology. Among them, the fat substitute with the protein content of 1% and konjac content of 4% is the most popular among consumers.
在本研究中，将大豆分离蛋白（SPI）与椰子油乳化，并添加魔芋粉制备蛋白质/多糖复合乳液凝胶。通过真空处理获得SPI/多糖复合脂肪替代品。探讨了蛋白质和魔芋粉添加量对混合乳液凝胶体系的影响。感官评价实验表明，添加1% SPI的脂肪替代品总体可接受性较高。随着蛋白质和魔芋含量的增加，样品的多汁性逐渐降低。魔芋含量的增加降低了复合脂肪替代品的亮度，复合脂肪替代品的黄度随蛋白质含量的增加而显著增加。流变学结果表明，随着蛋白质和魔芋含量的增加，储能模量（G'）和损耗模量（G″）增加，形成刚性弹性凝胶基质，为脂肪替代品的制备提供了依据。质地剖面分析（TPA）结果表明，加热20分钟后，所有样品的弹性与天然脂肪相似。随着蛋白质和魔芋含量的增加，样品的硬度逐渐增加。口腔摩擦学结果表明，所有样品的摩擦系数都非常小。SPI含量为1%的样品的摩擦行为与天然脂肪相似，能够更好地模拟天然脂肪的吞咽感觉和润滑性。综上所述，用SPI和魔芋粉制备的固体脂肪替代品外观与猪脂肪相似。它们在机械性能和口腔摩擦学方面表现出理想的功能特性。其中，蛋白质含量为1%、魔芋含量为4%的脂肪替代品最受消费者欢迎。
