A novel approach for modulating the spatial distribution of fat globules in acid milk gel and its effect on the perception of fat-related attributes
A novel approach for modulating the spatial distribution of fat globules in acid milk gel and its effect on the perception of fat-related attributes
复制标题
一种调节酸性牛奶凝胶中脂肪球空间分布的新方法及其对脂肪相关属性感知的影响。
DOI：
10.1016/j.foodres.2020.109990
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发表时间：
2021-02-01
影响因子：
8.1
通讯作者：
Luo, Jie
中科院分区：
文献类型：
--
作者：
Cheng, Weihua;Liu, Hongna;Luo, Jie
调节脂肪球在乳液凝胶内的不均匀分布现在被认为是增加脂肪相关感官属性的感知的有效方法。然而，在以往的研究中，制备非均匀凝胶的方法相对复杂。在本研究中，获得富含不同大小的脂肪球的乳，然后用于制备α-δ-内酯诱导的乳凝胶。通过自然分层得到了脂肪球空间分布不同的凝胶。为了确保凝胶表面存在高脂肪含量层，将由相同牛奶制成的两种凝胶从底部叠加以形成新的凝胶。原位共聚焦显微镜显示，在相同的总脂肪含量下，含有较大脂肪球的叠加凝胶（L-L凝胶）表现出最大的微观结构不均匀性，具有最高的平均表面脂肪面积分数（10.9%），表面和内部层之间的脂肪含量差异最大（9.1%）。为了说明凝胶中脂肪球的不均匀分布对脂肪相关属性感知的影响，进行了定量描述性感官分析以及模拟口腔加工条件下的润滑特性测量。结果表明，在20 mm/s速度下，复合凝胶具有较高的乳脂度和较低的摩擦系数。总的来说，该研究通过自然分层和叠加调制了酸性乳凝胶中脂肪球的空间分布，并说明了其对脂肪相关感官属性感知的积极影响。
Modulating the inhomogeneous distribution of fat globules within an emulsion gel is now being considered an effective method to increase the perception of fat-related sensory attributes. However, the methods for preparing the inhomogeneous gel were relatively complicated in previous studies. In the present study, milks enriched with different sizes of fat globule were obtained and then used to prepare glucono-delta-lactone-induced milk gels. The gels with different spatial distributions of fat globules were obtained through natural creaming. To ensure the high fat content layer exist on the gel surface, the two gels made from the same milk were superimposed from the bottom to form a new gel. In situ confocal microscopy showed that under the same overall fat content, the superimposed gel containing larger fat globules (L-L gel) exhibited the greatest inhomogeneity in microstructure with the highest average surface fat area fraction (10.9%), and the largest difference in fat content between the surface and the inside layers (9.1%). To illustrate the effect of inhomogeneous distribution of fat globules in gels on the perception of fat-related attributes, quantitative descriptive sensory analysis as well as the lubrication properties measurement under simulated oral processing conditions were carried out. The results showed the superimposed gels exhibited higher creaminess ratings and lower friction coefficients at 20 mm/s than those of the original gels. Overall, the study modulated the spatial distribution of fat globules in acid milk gels through natural creaming and superimposition and illustrated its positive effect on the perception of fat-related sensory attributes.