食品科学2025，Vol.46Issue(2)：57-64,8.DOI:10.7506/spkx1002-6630-20240523-193
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
摘要
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分类
轻工业引用本文复制引用
李红娟,李振,任钏,袁玉京,李可,邱晓豹,李洪波,于景华..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[J].食品科学,2025,46(2):57-64,8.基金项目
国家自然科学基金面上项目(32372381) （32372381）
天津市科技计划项目(23ZYCGSN00600) （23ZYCGSN00600）
