Non-covalent interaction and digestive characteristics between α-lactalbumin and safflower yellow: Impacts of microwave heating temperature

With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that the stability and sensory properties of mayonnaise substituted with SOB were affected due to there being less lecithin and SOB containing more water. Therefore, this study investigated the effects of different ratios of xanthan gum, pectin and modified starch as stabilizers on the apparent viscosity, stability, texture and microstructure of SOB-substituted mayonnaise. It was found that the apparent viscosity and stability of SOB-substituted mayonnaise increased significantly when xanthan gum, pectin and modified starch were added in a ratio of 2:1:1. Meanwhile, the emulsified oil droplets of SOB-substituted mayonnaise were similar in size and uniformly dispersed in the emulsion system with different thickener formulations. In addition, the storage stability of SOB-substituted mayonnaise was explored. Compared with full egg yolk mayonnaise, SOB-substituted mayonnaise had better oxidative stability and bacteriostatic, which is important for the storage of mayonnaise. This study provided a theoretical basis for the food industry application of SOB. Meanwhile, this study provided new ideas for the development and storage of low-fat mayonnaise.

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures

Wang

Sun

et al. 2022

“…However, the apparent viscosity increased significantly ( p < 0.05) at the pasteurization condition of 85 °C for 15 min ( Figure 1 B). This might be due to the higher pasteurization temperature denatured whey proteins, and the unfolding of whey proteins exposed thiol or disulfide groups that could further form aggregates between denatured whey proteins through covalent bonds [ 26 , 27 ]. Meanwhile, β-lactoglobulin and α-lactalbumin aggregates would further interact with κ-casein on the surface of casein micelles through disulfide bonds [ 28 ].…”

Section: Resultsmentioning

confidence: 99%

Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability

Wang

Li²,

Wang³

et al. 2022

Self Cite

The purpose of this research was to explore the impacts of different homogenization pressures, pasteurization conditions, and process sequence on the physical and chemical properties of soybean oil body (SOB)-substituted low-fat ice cream as well as the storage stability of SOB-substituted ice cream under these process parameters. With the increase of homogenization pressure (10–30 MPa), the increase of pasteurization temperature (65 °C for 30 min–85 °C for 15 min), and the addition of SOB before homogenization, the overrun and apparent viscosity of ice cream increased significantly, and the particle size, hardness, and melting rate decreased significantly. Thus, frozen dairy products of desired quality and condition could be obtained by optimizing process parameters. In addition, the SOB ice cream showed better storage stability, which was reflected in lower melting rate and hardness and more stable microstructure compared with the full-milk-fat ice cream. This study opened up new ideas for the application of SOB and the development of nutritious and healthy ice cream. Meanwhile, this research supplied a conceptual basis for the processing and quality optimization of SOB ice cream.

“…FTIR was measured by a reported method [ 26 ]. The infrared spectrum was performed in a total reflection FTIR instrument (AVATA 360, Nicolet, Thermo Fisher Scientific, Madison, WI, USA).…”

Section: Methodsmentioning

confidence: 99%

Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment

Jiang

Zhang

Huang

et al. 2022

Self Cite

Effects of ball milling (BM) on the structure and physicochemical properties of three types of citrus fibers were investigated. With the extension of the grinding time, the particle size of citrus fibers significantly decreased. Fourier transform infrared spectroscopy (FTIR) showed that the three citrus fibers had similar chemical groups, and more -OH and phenolic acid groups were exposed after BM, and pectin and lignin were not degraded. Scanning electron microscope (SEM) results showed that the appearance of particles changed from spherical to fragmented, irregular shapes. The water holding capacity (WHC), oil holding capacity (OHC), and water swelling capacity (WSC) of citrus fibers LM, JK, and FS reached the maximum value after BM of 2 h (increasing by 18.5%), 4 h (increasing by 46.1%), and 10 h (increasing by 38.3%), respectively. After 10 h BM, citrus fibers FS and JK had the highest adsorption capacity of cholesterol and sodium cholate, increasing by 48.3% and 48.6%, respectively. This indicates that BM transforms the spatial structure of citrus fibers and improves their physicochemical properties.