摘要
黄芥子胶(YMG)是从芥子籽副产物种皮粘性部分提取的天然水胶体，在乳液中具有良好的乳化能力。然而，YMG在商业产品上没有应用。近年来，素食蛋黄酱(VM)的需求有所增加，挑战是在取代传统蛋黄酱的鸡蛋的同时，保持原始的一致性和味道。为了获得高质量的VM，并探讨YMG作为食品添加剂的潜力，本研究将YMG以0%、0.2%、0.4%、0.6%、0.8%和1.0%(w/w)添加到VM中。对YMG配制的VM的物理性能（稳定性指数、流变性能和粒径表征）、贮存稳定性（视觉稳定性、微观结构观察和耐冷性）和质构进行了测定，并与市售产品进行了比较，以评价其质量和市场前景。结果表明，随着YMG含量的增加，VM具有更高的稳定性、更好的非牛顿流动特性和更小的液滴尺寸。存储90天后，添加ymg的虚拟机中没有发生分离。YMG提高了VM的货架期，与市售蛋黄酱相比，YMG配制的蛋黄酱具有相当或更好的质构特性。总的来说，添加YMG的VM可能对偏爱植物性食品的消费者更具吸引力，并有潜力取代传统产品。YMG有利于素食产品的开发，具有清洁标签的要求。
Abstract
Yellow mustard gum (YMG) is a natural hydrocolloid extracted from the viscous fraction of the seed coat, a by-product of mustard seeds, and possesses superior emulsifying capacity in emulsions. However, there is no application of YMG for commercial products. The demand for vegan mayonnaise (VM) has increased in recent years and the challenge is to maintain the original consistency and taste while replacing eggs from conventional mayonnaise. To obtain high-quality VM and to investigate the potential of YMG as a food additive, YMG was applied to VM at 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1.0% (w/w) in this study. The physical properties (index of stability, rheological properties and particle size characterisation), storage stability (visual stability, microstructure observation and cold tolerance) and texture of YMG-formulated VM were measured and compared with commercial products to assess the quality and market prospects. The results showed that the VM obtained higher stability, more non-Newtonian flow behaviour, and a smaller droplet size with higher YMG content. After 90 days of storage, no separation occurred in the YMG-added VM. YMG improves the shelf-life of VM, and mayonnaise formulated with YMG has comparative or better texture properties compared with commercial counterparts. Overall, YMG-added VM could be more appealing to consumers favouring plant-based foods and have the potential to substitute for traditional products. YMG is beneficial to vegan product development with clean-label requirements.
NETL
NSTL
Wiley