食品科学2024，Vol.45Issue(9)：22-28,7.DOI:10.7506/spkx1002-6630-20230516-143
天然皂皮皂苷与大豆分离蛋白协同构建高蛋白减脂植物基蛋黄酱及其特性
Preparation and Characteristics of High-Protein and Fat-Reduced Vegetarian Mayonnaise Co-stabilized by Natural Quillaja Saponin and Soybean Protein Isolate
摘要
Abstract
In this study,the synergistic effect of Quillaja saponin(QS)and soybean protein isolate(SPI)on stabilizing emulsion gels was used to prepare plant-based mayonnaise(PM)with high protein content and reduced fat content.Comparative characterization of PM and two commercially mayonnaises in terms of appearance,droplet size,texture,rheological properties,thermal and freeze-thaw stability was conducted by static light scattering,laser confocal scanning microscopy(LCSM),small deformation rheology and texture profile analysis(TPA).It was found that high-protein and fat-reduced MP(10％SPI and 50％fat or 11％SPI and 40％fat,m/m)which was compared to commercial mayonnaises in terms of appearance,spreadability,texture and rheological properties was made using 10％SPI and 0.18％QS or 10％SPI,0.18％QS and 1％SPI gel particles(SGPs)as protein ingredients.In the systems,QS not only endowed a viscosity-thinning texture modifier to protein-rich emulsion products,but also imparted superior thermal stability and freeze-thaw stability to SPI-based emulsion gels.These findings will provide theoretical and technical guidance for the development and application of high-protein and fat-reduced plant-based mayonnaise.关键词
植物基食品/大豆分离蛋白/高蛋白食品/减脂食品/素蛋黄酱Key words
plant-based foods/soybean protein isolate/high-protein foods/reduced-fat foods/vegetarian mayonnaise分类
轻工业引用本文复制引用
尹文俊,朱蒙蒙,陈小威,孙尚德,王永辉..天然皂皮皂苷与大豆分离蛋白协同构建高蛋白减脂植物基蛋黄酱及其特性[J].食品科学,2024,45(9):22-28,7.基金项目
河南省科技研发计划联合基金项目(222103810067) （222103810067）
河南工业大学国家工程实验室/省重点实验室开放课题(NL2021002) （NL2021002）
许昌学院"揭榜挂帅"课题(2022JBGS07) （2022JBGS07）
