One step procedure for desalting salty egg white and preparing fat analogue and its application in mayonnaise
One step procedure for desalting salty egg white and preparing fat analogue and its application in mayonnaise
复制标题
咸蛋清一步脱盐制备脂肪类似物的方法及其在蛋黄酱中的应用
DOI：
10.1016/j.foodhyd.2014.11.007
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发表时间：
2015-03-01
影响因子：
10.7
通讯作者：
Chen, Yijie
中科院分区：
文献类型：
--
作者：
Wang, Yuntao;Zheng, Hao;Chen, Yijie
本研究以咸蛋白色为原料，采用一种简单、经济的方法对咸蛋白进行脱盐并制备脂肪类似物。同时实现了咸蛋白色的脱盐和脂肪类似物的制备。得到脂肪模拟物的最佳工艺条件为：白色浓度6%，pH值4.9，加热温度90 ℃，研磨时间15 min。用10%、20%、30%、40%的微米级鸡蛋白色凝胶部分替代脂肪，分别称为S10、S20、S30、S40，而未用鸡蛋白色凝胶替代的全脂（S 0）蛋黄酱用作对照实验。通过流变学测定、色泽测定、光学显微镜观察和热值分析，确定了蛋黄酱中脂肪的替代比例，结果表明，用白色凝胶替代蛋黄酱中脂肪的比例不超过30%是可以接受的。同时，产品在一定的储存期内具有良好的储存稳定性。本研究显示微粉化脱盐鸡蛋白色凝胶作为蛋黄酱中的脂肪类似物具有良好的潜力。(C)2014爱思唯尔有限公司版权所有。
In this work, a simple and economical way to desalt salty egg white and prepare fat analogue was developed. Moreover, Desalination of salty egg white and preparation of fat analogue was realized at the same time. The optimal technology for obtaining fat analogue was: egg white concentration of 6%, pH of 4.9, heating temperature of 90 degrees C and milling time of 15 min. Then application of micrometre-scale egg white gel as fat analogue in mayonnaise was studied. Fat was partially substituted by micrometre-scale egg white gel at levels of 10%, 20%, 30%, 40%, which were referred to S10, S20, S30, S40, respectively, while the full fat (S0) mayonnaise without egg white gel substitution was used as the control experiment. The effects of substitution ratio on mayonnaise was determined by rheology measurements, colour measurements, optical microscope observation and caloric values analysis, which indicated that fat in mayonnaise substituted with egg white gel of not more than 30% was acceptable. Meanwhile, the product has good storage stability in a certain storage period. This study shows good potential for micronized desalted egg white gel to be used as fat analogue in mayonnaise. (C) 2014 Elsevier Ltd. All rights reserved.