黑龙江八一农垦大学学报2025，Vol.37Issue(3)：61-67,7.DOI:10.3969/j.issn.1002-2090.2025.03.009
玉米醇溶蛋白肽高内相皮克林乳液对微波蛋糕的影响
Effect of Corn Gliadin Peptide High Internal Phase Pickering Emulsion on Microwave Cake
摘要
Abstract
In order to prepare a low-fat cake that conforms to people's healthy eating concept,the high internal phase pickering emulsion prepared from corn gliadin peptide is used to replace the oil in the microwave cake(the replacement rate is 25%,50%,75%and 100%),and its effect on the paste properties and cake baking characteristics is studied.The results showed that with the increase of substitute content,the chewiness of each group of cakes significantly increased compared to the control group(P<0.05),the proportion of each group of batter decreased,and the volume of each group of cakes increased.When the substitution rates were 25%,75%,and 100%,there were significant differences in resilience,cohesion,and elasticity between the groups compared to the control group(P<0.05).In addition,when the substitution rate was 50%,there was only a significant difference in chewiness between the cake and the control group(P<0.05),and the specific volume and baking loss rate of the cake remained basically unchanged,the texture characteristics were good,achieving the highest sensory score.The results provide new theoretical basis for the development of low-fat foods in the future.关键词
皮克林乳液/油脂替代/蛋糕Key words
pickering emulsion/oil replacement/cake分类
轻工业引用本文复制引用
侯雨梦,曹家宝,鹿保鑫,王霞..玉米醇溶蛋白肽高内相皮克林乳液对微波蛋糕的影响[J].黑龙江八一农垦大学学报,2025,37(3):61-67,7.基金项目
国家重点研发计划项目(2021YFD2100902). （2021YFD2100902）
