Effect of microparticulated whey protein on sensory properties of liquid and semi-solid model foods
Effect of microparticulated whey protein on sensory properties of liquid and semi-solid model foods
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DOI：
10.1016/j.foodhyd.2016.03.036
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发表时间：
2016-10-01
影响因子：
10.7
通讯作者：
van de Velde, Fred
中科院分区：
文献类型：
--
作者：
Liu, Kun;Stieger, Markus;van de Velde, Fred
这项工作描述了微粒乳清蛋白（MWP）颗粒的感官特性与其流变学和摩擦学特性。这项工作的目的是获得一个更好的理解的感官知觉的MWP颗粒相比，油滴在液体和半固体基质。我们使用具有可控粘度的液体MWP-o/w乳液和半固体MWP-乳液填充的明胶凝胶作为食品模型系统，与我们以前的研究结果一致，MWP显示出良好的润滑性能，可能是由于在液体和半固体系统中的滚珠轴承机制。感官结果（QDA）表明，小的MWP颗粒由于其润滑性能而有助于感知乳脂状。大的MWP有助于粗糙和粉状的感觉，因此抑制了乳脂状的感觉。与油滴相比，MWP对脂肪感没有贡献。脂肪的感觉可能与油的成膜特性有关。因此，液体乳液中的MWP通常被认为是粗糙的，但不是奶油状的。在MWP乳液填充的凝胶的情况下，虽然凝胶基质抑制了MWP颗粒的润滑功能，但它也掩盖了大MWP颗粒的粗糙感。由于油滴和MWP颗粒的综合作用，凝胶中的MWP对奶油感觉产生了总体积极的影响。我们得出结论，MWP以不同于油的方式对脂肪相关的感觉做出贡献。MWP颗粒的感知与颗粒的大小以及周围基质的性质有关。(C)2016爱思唯尔有限公司版权所有
This work describes the sensory properties of microparticulated whey protein (MWP) particles in relation to their rheological and tribological properties. The aim of this work is to obtain a better understanding of the sensory perception of MWP particles compared to oil droplets in liquid and semi-solid matrices. We used liquid MWP-o/w emulsions with controlled viscosities and semi-solid MWP-emulsion-filled gelatin gels as food model systems.Consistent with our previous findings, MWP showed good lubrication properties probably due to ball bearing mechanism in both liquid and semi-solid systems. Sensory results (QDA) revealed that small MWP particles contributed to perception of creaminess due to their lubrication property. Large MWP contributed to the rough and powdery perception, and thus suppressed perception of creaminess. MWP did not contribute to perception of fattiness in contrast to oil droplets. The perception of fattiness was probably related to the film formation properties of oil. As a result, MWP in liquid emulsions were generally perceived as rough but not creamy. In the case of MWP-emulsion-filled gels, although the gel matrix restrained the lubrication function of MWP particles, it also masked the rough perception of big MWP particles. Due to the combined effect of both oil droplets and MWP particles, MWP in gels resulted in an overall positive effect on the creamy perception.We conclude that MWP contributes to fat-related sensations in a different way than oil does. The perception of MWP particles is related to the size of the particle as well as the properties of the surrounding matrix. (C) 2016 Elsevier Ltd. All rights reserved.