National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
Int J Biol Macromol. 2024 Sep;276(Pt 2):133819. doi: 10.1016/j.ijbiomac.2024.133819. Epub 2024 Jul 11.
In the present study, the non-fat whipped cream analogue was formulated by the combination of soy protein isolate, different polysaccharides and sucrose. Compared with single polysaccharide, the combined polysaccharide showed synergistic effect on formulating the non-fat whipped cream with better properties. The non-fat whipped creams showed high overrun (up to 570 %), excellent drainage stability (no drainage occurred within 120 min) and comparable hardness (up to 1.1 N) than that of control (a commercially dairy whipped cream). Moreover, the non-fat whipped creams were all solid-like (storage modulus > loss modulus) and exhibited outstanding shape retention ability. These properties were greatly affected by the types and ratios of combined polysaccharide. The combination of anionic and neutral polysaccharides was more beneficial for its properties, and the effect depended on the combined ratios. Especially for samples containing gellan gum/guar gum, their appearance only changed slightly after standing for 60 min, and simultaneously showed satisfying sensory acceptability when the combined ratio was 2/3. Therefore, these novel non-fat whipped creams could be popularized as the functional products aiming at specific groups such as diabetes and obesity people in the future.
在本研究中，通过将大豆分离蛋白与不同的多糖和蔗糖结合，制备了无脂搅打奶油模拟物。与单一多糖相比，复合多糖在制备具有更好性能的无脂搅打奶油方面表现出协同作用。无脂搅打奶油的膨胀率（高达 570%）、排水稳定性（在 120 分钟内没有排水现象）和可比较的硬度（高达 1.1N）都优于对照品（商业乳制品搅打奶油）。此外，无脂搅打奶油均为固态（储能模量>损耗模量），并具有出色的形状保持能力。这些性质受到复合多糖的类型和比例的极大影响。阴离子多糖和中性多糖的组合更有利于其性质，其效果取决于组合比例。特别是对于含有黄原胶/瓜尔胶的样品，在静置 60 分钟后，其外观仅稍有变化，并且当组合比例为 2/3 时，同时具有令人满意的感官可接受性。因此，这些新型无脂搅打奶油将来可以作为针对特定群体（如糖尿病和肥胖人群）的功能性产品进行推广。
