Li Hongjuan, Zhang Yumeng, Cao Hongyu, Zhang Yuchen, Wang Junna, Zhang Yumeng, Pang Xiaoyang, Lv Jiaping, Zhang Shuwen, Yu Jinghua
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Foods. 2023 Jul 29;12(15):2884. doi: 10.3390/foods12152884.
Thermal-denatured whey protein-milk fat emulsion gels with different degrees of pre-emulsification were prepared by pre-emulsifying milk fat with thermal-denatured whey protein and used in the preparation of reduced-sodium processed cheeses. The effect of the thermal-denatured whey protein pre-emulsification process on the texture and microstructure of reduced-sodium processed cheeses was evaluated by studying the composition, color, texture, functional properties, microstructure and sensory analysis of the processed cheeses. The results showed that compared with cheese without pre-emulsified fat (1.5% ES control), the moisture content of cheese with pre-emulsified 100% fat (1.5% ES100) increased by 5.81%, the L* values increased by 7.61%, the hardness increased by 43.24%, and the free oil release decreased by 38%. The microstructure showed that the particle size of fat was significantly reduced, and the distribution was more uniform. In addition, compared with the cheese added with 3% emulsifying salt (3% ES control), the amount of emulsifying salt in the 1.5% ES100 decreased by 50%, but the fat distribution of the two kinds of cheese tended to be consistent, and there was no obvious change in texture characteristics and meltability. Sensory scores increased with the increase in pre-emulsification degree. Overall, the pre-emulsification of milk fat with thermal-denatured whey protein can reduce the sodium content of processed cheese and improve its quality.
通过用热变性乳清蛋白对乳脂肪进行预乳化，制备了不同预乳化程度的热变性乳清蛋白 - 乳脂肪乳液凝胶，并将其用于制备低钠再制奶酪。通过研究再制奶酪的组成、颜色、质地、功能特性、微观结构和感官分析，评估了热变性乳清蛋白预乳化过程对低钠再制奶酪质地和微观结构的影响。结果表明，与未预乳化脂肪的奶酪（1.5%ES对照）相比，100%脂肪预乳化的奶酪（1.5%ES100）水分含量增加了5.81%，L*值增加了7.61%，硬度增加了43.24%，游离油释放量减少了38%。微观结构表明，脂肪粒径显著减小，分布更加均匀。此外，与添加3%乳化盐的奶酪（3%ES对照）相比，1.5%ES100中乳化盐的用量减少了50%，但两种奶酪的脂肪分布趋于一致，质地特性和融化性没有明显变化。感官评分随预乳化程度的增加而提高。总体而言，用热变性乳清蛋白对乳脂肪进行预乳化可以降低再制奶酪的钠含量并提高其品质。
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