Feng Xuewei, Zhu Yingying, Zhang Yongjiu, Hao Xiyu, Li Shiyu, Jiang Chunyang, Su Hang, Yao Yang
Key Laboratory of Grain Crop Genetic Resources Evaluation and Utilization (MARA), Institute of Crop Sciences, Chinese Academy of Agricultural Sciences (ICS-CAAS), Beijing, China.
College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China.
J Sci Food Agric. 2025 Apr;105(6):3205-3218. doi: 10.1002/jsfa.14076. Epub 2024 Dec 12.
Amidst the rising trend of healthy eating, there is a surge in demand for low-fat food options. Within the realm of fat substitutes, modified proteins have shown the most effective ability to replace fat due to their nutritional attributes and functional properties. This study focused on the development of a fat substitute for low-fat whipping cream using the conjugate of ultrasonic mung bean protein and mung bean starch.
Our findings revealed that the emulsifying properties and solubility of the conjugates were significantly superior to those of mung bean protein alone (P < 0.05). This enhancement was attributed to a smaller particle size, depolymerization of protein molecules and increased total sulfhydryl content, especially the conjugate formed by 60 min ultrasonic mung bean protein and mung bean starch (UMBP60+MS). Incorporating UMBP60+MS as a fat substitute at a 10% ratio in the formulation of low-fat whipping cream resulted in a product with enhanced apparent viscosity, superior environmental stability, and commendable sensory characteristics. Moreover, the fat digestion rate was significantly reduced by 13.5% with the 10% substitution. This 10% substitution also endowed the whipping cream with the most desirable β'-type crystal morphology and the most stable three-dimensional network structure. An intimate encapsulation of fat globules by the conjugate was observed using cryogenic scanning electron microscopy.
The UMBP60+MS conjugate emerged as an effective fat substitute in whipping cream, providing significant contributions to addressing health concerns in the food industry. © 2024 Society of Chemical Industry.
在健康饮食趋势不断上升的背景下，对低脂食品的需求激增。在脂肪替代品领域，改性蛋白质因其营养特性和功能特性，已显示出最有效的替代脂肪的能力。本研究聚焦于利用超声处理的绿豆蛋白与绿豆淀粉的共轭物开发一种用于低脂搅打奶油的脂肪替代品。
我们的研究结果表明，共轭物的乳化性能和溶解性显著优于单独的绿豆蛋白（P < 0.05）。这种增强归因于更小的粒径、蛋白质分子的解聚以及总巯基含量的增加，尤其是由60分钟超声处理的绿豆蛋白和绿豆淀粉形成的共轭物（UMBP60+MS）。在低脂搅打奶油配方中以10%的比例加入UMBP60+MS作为脂肪替代品，得到的产品具有更高的表观粘度、更好的环境稳定性和良好的感官特性。此外，10%的替代量使脂肪消化率显著降低了13.5%。这种10%的替代量还赋予了搅打奶油最理想的β'-型晶体形态和最稳定的三维网络结构。使用低温扫描电子显微镜观察到共轭物对脂肪球有紧密的包封作用。
UMBP60+MS共轭物成为搅打奶油中一种有效的脂肪替代品，为解决食品行业中的健康问题做出了重大贡献。© 2024化学工业协会。
