Your browser doesn't support javascript.
loading
Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration.
Jing, Xuelian; Cai, Yongjian; Liu, Tongxun; Chen, Bifen; Zhao, Qiangzhong; Deng, Xinlun; Zhao, Mouming.
Afiliación
  • Jing X; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China.
  • Cai Y; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China. Electronic address: cai2097@163.com.
  • Liu T; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China.
  • Chen B; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China.
  • Zhao Q; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China. Electronic address: qzzhao@scut.edu.cn.
  • Deng X; Guangdong Wenbang Biotechnology Co., Ltd, Zhaoqing 526000, People's Republic of China.
  • Zhao M; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China.
Food Chem ; 403: 134337, 2023 Mar 01.
Article en En | MEDLINE | ID: mdl-36156401
A kind of yolk-free mayonnaise (YFM) with preferable quality was prepared by insoluble soy peptide aggregates (ISPA) in present work. The basic properties, rheology, texture, sensory quality, and stability for YFM with different concentration of ISPA were explored. As ISPA concentration increased from 1.50 wt% to 3.00 wt%, the droplet size of YFM decreased by 5.35 µm, while the storage and loss modulus increased 2.02 and 1.99 times, moreover, the thixotropic recovery percentage, hardness and gumminess of YFM increased to 95.84 %, 13.29 g and 10.05, respectively. Meanwhile, the ISPA concentration had positive effect on the oxidation stability and thermal stability for YFM. Noticeably, YFM with 2.75 wt% ISPA had good textural properties and sensory quality, which were close to those of commercial mayonnaise. In conclusion, YFM prepared by ISPA had low cholesterol level, which provided a new strategy for solving the health problems of traditional mayonnaise.
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Condimentos / Proteínas de Soja Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Condimentos / Proteínas de Soja Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article Pais de publicación: Reino Unido