乳清蛋白-果胶高内相乳液凝胶对低脂再制奶酪的品质影响
Effects of High Internal Phase Emulsion Gels Stabilized by Whey Protein-Pectin Complex on the Quality of Low-Fat Processed Cheese
李红娟 1李振 1任钏 1袁玉京 1李可 1邱晓豹 1李洪波 1于景华1
作者信息
- 1. 天津科技大学食品科学与工程学院,食品营养与安全国家重点实验室,天津 300457
- 折叠
摘要
以乳清蛋白和果胶、葡聚糖为主要原料,采用酸诱导法制备乳清蛋白-果胶乳液凝胶(whey protein-pectin emulsion gel,WP)和乳清蛋白-葡聚糖乳液凝胶(whey protein-glucan emulsion gel,WG),比较35%、75%分散相体积分数凝胶(分别记为WP35、WG35、WP75、WG75)的功能特性,并进一步探究高内相乳液凝胶作为脂肪替代物在低脂再制奶酪中的代脂效果.结果表明:WP75的平均粒径最小,脂肪分布均匀,蛋白质网络结构稳定.乳液凝胶样品在0.1～10 Hz内弹性模量(G')和黏性模量(G")都随油相体积分数的升高呈上升趋势,其中WP75抵抗形变能力、热稳定性及持水性都优于其他样品.样品15%-WP75(添加WP75,脂肪质量分数15%的再制奶酪)油析性减弱,熔化性增强,质构特性与全脂对照无明显差异.研究表明乳清蛋白与果胶制备的高内相乳液凝胶在低脂奶酪产品有较好的脂肪替代效果,在低脂乳制品加工中具有良好的应用潜力.
Abstract
An emulsion gel stabilized by a mixture of whey protein and pectin(WP)and an emulsion gel stabilized by a mixture of whey protein and glucan(WG)were prepared by an acid induction method.The functional properties of WP and WG emulsion gels with dispersed phase volume fractions of 35%and 75%(called WP35,WG35,WP75,and WG75)were evaluated and compared,and the efficiency of high internal phase emulsion gels as a fat replacer in replacing fat in low-fat processed cheese was further investigated.The results showed that WP75 had the smallest mean particle size,uniform fat distribution,and a stable protein network structure.Within the frequency range of 0.1-10 Hz,both the elastic modulus(G')and viscous modulus(G")values of the emulsion gel samples tended to increase as the oil phase volume fraction increased.Compared with the other samples,WP75 was superior in terms of deformation resistance,thermal stability,and water-holding capacity.Addition of WP75 into processed cheese with 15%(m/m)fat reduced the oil syneresis and increased the meltability without resulting in significant differences in textural properties compared with the control group(full-fat).This study demonstrated that high internal phase emulsion gels stabilized by whey protein and pectin could be used as a fat replacer in the development of low-fat cheese products.
关键词
乳清蛋白/果胶/葡聚糖/高内相乳液凝胶/低脂再制奶酪Key words
whey protein/pectin/glucan/high internal phase emulsion gel/low-fat processed cheese引用本文复制引用
出版年
2025
国家科技期刊平台
NSTL
万方数据