Ren Yuqing, Wei Lai, Hao Yoong Jun, Miao Zhiyue, Li He, Cao Jinnuo, Liu Xinqi
Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China.
Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board, Shanghai, China.
Food Chem. 2024 Feb 15;434:137450. doi: 10.1016/j.foodchem.2023.137450. Epub 2023 Sep 14.
This study aimed to reveal the effect of different basic emulsion structures (W/O/W and O/W) and polysaccharide additions on protein-polysaccharide composite-based emulsion gels utilizing soybean protein isolate, palm oil and konjac glucomannan. The results of texture profile, rheological tests, microstructure observations, and oral tribology showed that basic emulsion structures and konjac glucomannan addition had significant effect on the emulsion gels' properties, while the impact of konjac glucomannan addition was stronger. W/O/W double emulsion gels (DEG) exhibited lower oral friction coefficients and obtained higher scores for oiliness and juiciness during the sensory evaluation. However, O/W single emulsion gels (SEG) displayed a firmer texture and higher chewiness, a 29.62% and 49.57% increase compared to the DEG at 7% konjac glucomannan addition on the hardness and chewiness respectively. It has demonstrated the emulsion gels' potential as cube fat mimetics and feasibility of adjusting their properties by changing the basic emulsion structure.
本研究旨在揭示不同的基本乳液结构（水包油包水型和油包水型）以及添加多糖对以大豆分离蛋白、棕榈油和魔芋葡甘聚糖为基础的蛋白质-多糖复合乳液凝胶的影响。质地剖面分析、流变学测试、微观结构观察和口腔摩擦学的结果表明，基本乳液结构和添加魔芋葡甘聚糖对乳液凝胶的性能有显著影响，而添加魔芋葡甘聚糖的影响更强。水包油包水型双重乳液凝胶（DEG）在感官评价中表现出较低的口腔摩擦系数，并且在油腻感和多汁感方面得分更高。然而，油包水型单一乳液凝胶（SEG）表现出更紧实的质地和更高的咀嚼性，在添加7%魔芋葡甘聚糖时，其硬度和咀嚼性分别比双重乳液凝胶提高了29.62%和49.57%。这证明了乳液凝胶作为立方体型脂肪模拟物的潜力以及通过改变基本乳液结构来调节其性能的可行性。
