Bi Anqi, Zhu Beiwei, Cong Ning, Du Ming, Wu Chao, Zhang Ling, Guo Yan, Cheng Tingting, Yu Pei, Xu Xianbing
National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Dalian Kowa Foods Co., Ltd., Dalian 116034, China.
Foods. 2024 Dec 26;14(1):36. doi: 10.3390/foods14010036.
High dietary fat food such as mayonnaise (70-80% oil content) can induce obesity and cardiovascular diseases, thus reducing their oil content is required. However, the development of low-fat mayonnaise is still a big challenge since reducing oil content will increase the fluidity, induce phase separation and decrease the stability of mayonnaise. Herein, we provide a novel strategy for developing yolk-casein-based low-fat mayonnaise (30% oil content) with a similar texture to commercial high-fat mayonnaise through post-acidification. Unexpectedly, compared with pre-acid-treated low-fat mayonnaise, the G' and viscosity of the post-acid-treated low-fat mayonnaise were significantly improved by 77.80% and 90.18%, respectively. The semisolid properties required for low-fat mayonnaise were realized by forming a dense yolk-casein self-assembly network structure. This study provides a novel perspective for constructing edible soft-solid products with low fat intake.
高脂肪的食物，如蛋黄酱（含油率70-80%），会引发肥胖和心血管疾病，因此需要降低其含油率。然而，开发低脂蛋黄酱仍然是一个巨大的挑战，因为降低含油率会增加流动性、导致相分离并降低蛋黄酱的稳定性。在此，我们提供了一种新颖的策略，通过后酸化来开发基于蛋黄-酪蛋白的低脂蛋黄酱（含油率30%），其质地与市售高脂蛋黄酱相似。出乎意料的是，与预酸化处理的低脂蛋黄酱相比，后酸化处理的低脂蛋黄酱的G'值和粘度分别显著提高了77.80%和90.18%。通过形成致密的蛋黄-酪蛋白自组装网络结构，实现了低脂蛋黄酱所需的半固体特性。本研究为构建低脂肪摄入的可食用软固体产品提供了新的视角。
