CN109938327A - The method that oil droplet coalescence prepares fat substitute in a kind of tapioca regulation emulsion - Google Patents
The method that oil droplet coalescence prepares fat substitute in a kind of tapioca regulation emulsion Download PDFInfo
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- CN109938327A CN109938327A CN201910263697.4A CN201910263697A CN109938327A CN 109938327 A CN109938327 A CN 109938327A CN 201910263697 A CN201910263697 A CN 201910263697A CN 109938327 A CN109938327 A CN 109938327A
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Abstract
The method that oil droplet coalescence prepares fat substitute in a kind of tapioca regulation emulsion.For the essential component that fat is in our diets, it plays an important role in terms of the physicochemical property and organoleptic attribute for determining food (food of especially some emulsus liquid-baseds: such as mayonnaise) for this research.However, scientific investigations showed that, excess intake fat can endanger health, therefore oil droplet coalescence prepares the method for fat substitute it is characterized in that whey protein isolate (Whey protein isolate in a kind of tapioca regulation emulsion,) and Whey Protein Concentrate (Whey protein concentrate WPI, it WPC) is research object, (90 DEG C of heat pre-treatment are probed into, 5min) to the influence of physical stability during oil-in-water (oil-in-water, O/W) emulsion storage；Then, using above-mentioned emulsion as matrix, the influence of tapioca and varying environment pH value to entire mixed system oil droplet coalescence is had studied, the fat substitute with optimum efficiency is filtered out.
Description
Technical field
The present invention relates to the controlled aggregations of a kind of colloidal particle based on food-grade and biopolymer to prepare fat mimetic
The method of object belongs to food technology field.
Background technique
Grease can assign food peculiar flavour, lubrication mouthfeel and certain structural state and good stability, simultaneously
Grease in food can provide the energy of 37.3kJ/g, be one of the important sources that human body obtains energy.But existing research table
Bright high calorie foods can threaten to the health of people, easily cause fat and a series of cardiovascular and cerebrovascular diseases.Therefore, low fat is eaten
The development and application of product receive significant attention.However, can make product in terms of appearance, fragrance, mouthfeel and quality when removing fat
Undesirable variation occurs, the spectators' acceptance and business success rate of low fat food are restricted.In order to meet the needs of market,
The acceptance for improving consumer, has developed fat analogue, maximum on the basis of keeping food original local flavor and mouthfeel
The fat content of limit reduced in food.
Fat analogue is existed using protein or carbohydrate as primary raw material with addition after certain physical method processing
With the part of properties of simulated fat and the substance of replacement fat in food.Fat analogue can improve structured aqueous phase feature, lure
Gel-forming tridimensional network to be led, moisture is captured, the moisture of capture has preferable mobility, can increase the viscosity of product,
Generate the mouthfeel and quality for being similar to fat.Therefore, keep high viscosity and gellike characteristic that can pass through in low fat emulsion
The aggregation of induced lipolysis drop, to form a three-dimensional network.
Under normal circumstances, the coherent condition of fat drop can by change drop between attraction and repulsive force it is relatively large
It is small to be controlled.Such as electrostatic force, steric hindrance, hydrophobic forces, consumption and bridge joint effect.This can pass through liquid
Property (such as surface hydrophobic, thickness or potential), solution condition (such as pH and ionic strength) system components for dripping surface are (such as raw
The type and concentration of object polymer) and environmental condition (such as temperature) Lai Shixian.For the fat drop of albumen coating, following manner can
Generate aggregation with induction: (i) adjusts pH near isoelectric point (pI)；(ii) increase ionic strength；(iii) it is heated to thermal denaturation
It is more than temperature；(iv) biopolymer of addition absorption；(v) non-adsorbed biopolymer is added.
Summary of the invention
The object of the present invention is to provide oil droplet coalescences in a kind of tapioca regulation emulsion to prepare fat substitute
Method.The present invention is with whey protein isolate (Whey protein isolate, WPI) and Whey Protein Concentrate (Whey
Protein concentrate, WPC) it is research object, heat pre-treatment (90 DEG C, 5min) has been probed into oil-in-water (oil-
In-water, O/W) emulsion storage during physical stability influence；Then, using above-mentioned emulsion as matrix, wood is had studied
The influence of sweet potato starch and varying environment pH value to entire mixed system oil droplet coalescence, filters out the fat with optimum efficiency and replaces
Dai Pin.
The purpose of the present invention is achieved through the following technical solutions:
The method that oil droplet coalescence prepares fat substitute in a kind of tapioca regulation emulsion.The following steps are included: newborn
The preparation of shape liquid, the preparation of cassava modified starch-emulsus liquid mixture, the preparation of flaxseed gum-cassava modified starch mixture,
Flaxseed gum-cassava modified starch particle-emulsus liquid mixture preparation.
Specific embodiment
Specific embodiment 1: Step 1: weighing a certain amount of whey protein isolate (WPI) powder is scattered in deionized water
In, 1h is at least stirred with magnetic stirring apparatus at room temperature dissolves it sufficiently, is configured to the protein dispersion of 4% (w/v).It should
WPI protein dispersion is divided into two parts in equal volume, and a copy of it heats 5min in 90 DEG C of water-baths, is quickly cooled to room after taking out
Temperature is expressed as pre-add hot whey protein isolate (Pre-heated whey protein isolate, H-WPI).With identical side
Method prepares Whey Protein Concentrate (WPC) and preheating Whey Protein Concentrate (Pre-heated wheyprotein
Concentrate, H-WPC) dispersion liquid.These four protein dispersions 90mL is mixed with the rapeseed oil of 10mL respectively, is used
Ultra-Turrax refiner is homogenized 2min in 13500rmp, and coarse emulsion is made.By obtained coarse emulsion in 40MPa condition
Homogenizing fluid (fresh emulsion) is stored 0,1,4,7,10,14 day respectively in 4 DEG C, is measured by lower carry out homogeneous.With these four
Albumen is emulsifier, it is mixed in proportion (24:1) with oily phase (rapeseed oil), equal under the conditions of 15,000rpm using refiner
Matter 2min prepares thick oil-in-water emulsion.By the way that flaxseed gum powder to be distributed in deionized water and be stirred at room temperature
Night is to ensure fully hydrated to prepare polysaccharide stock solution (0.5%, w/v).Step 2: by by the emulsion of different proportion
(10%, w/v), cassava modified starch powder and deionized water are mixed to prepare and have identical fat content (2%, w/v)
But cassava modified starch-emulsus liquid mixture of different cassava modified starch concentration.After mixing, 1M HCl or 1M NaOH are used
The pH value of mixture is adjusted to 3.0,5.0,7.0, then mixture is placed in 90 DEG C of water-baths and is heated under continuous stirring
5min, after be rapidly cooled to room temperature.Step 3: by mix a certain amount of cassava modified starch powder, flaxseed gum (0.5%,
W/v) and deionized water is to prepare the cassava modified starch containing different cassava modified starch concentration-flaxseed gum (0.01%, w/
V) mixture.After mixing, the pH value of mixture is adjusted to 3.0,5.0,7.0 using 1M HCl or 1M NaOH, it then will mixing
Object is placed in 90 DEG C of water-baths and heats under continuous stirring 5min, after be rapidly cooled to room temperature.Step 4: not year-on-year by mixing
Emulsion (10%, w/v), flaxseed gum (0.5%, w/v), cassava modified starch powder and the deionization of example are to prepare with phase
The mixed system of same fat content (2%, w/v) but different cassava modified starch concentration.After mixing, 1M HCl or 1M are used
The pH value of mixture is adjusted to 3.0,5.0,7.0 by NaOH, then mixture is placed in 90 DEG C of water-baths and under continuous stirring
Heat 5min, after be rapidly cooled to room temperature.
1. specific embodiment 2: the difference of present embodiment and specific embodiment one is cassava modified starch-
Cassava modified starch concentration 0,1.5,3,4.5,6%, w/v in emulsus liquid mixture.
2. specific embodiment 3: the difference of present embodiment and specific embodiment one is in cassava modified starch-Asia
Cassava modified starch concentration 0,1.5,3,4.5,6%, w/v in numb seed glue (0.01%, w/v) mixture.
3. specific embodiment 4: the difference of present embodiment and specific embodiment one is emulsion (10%, w/
V), flaxseed gum (0.5%, w/v), cassava modified starch concentration 0,1.5,3,4.5,6% in cassava modified starch mixed system,
w/v。
Distribution situation of the emulsifier in water phase under the conditions of table 3-1 different disposal
Tab.3-1 Partitioning of emulsifier in the aqueous solution under
different treatment conditions
Note:A-DIndicate significant difference (p < 0.05) in same row, similarly hereinafter
Table 3-1 be emulsion storage 14 days after WPI, H-WPI, WPC, H-WPC water phase and with the distribution of oil-water interfaces
Situation.By table 3-1 it is found that content of the WPI in water phase is slightly higher compared with H-WPI, respectively 80.90 ± 1.31% and 73.96 ±
1.04%, and the two difference and significant (p < 0.05), WPC in water phase content equally than H-WPC high, respectively 85.59 ±
2.10% and 68.40 ± 1.08%, and significant difference (p < 0.05) between the two.The distribution of H-WPI, H-WPC in oil-water interfaces
Coefficient is respectively 3.17,4.16, to should be higher than that WPI (2.13), WPC (1.52) in the distribution coefficient of oil-water interfaces.Peng et al.
The emulsion stable to the pea protein with Grape berry (90 DEG C, 30min) is tested, the results showed that dense in identical albumen
Degree, the protein adsorption quantity of the emulsion by heat pre-treatment are higher than unheated emulsion, this is also with Li et al. people about pre-
The percentage of the soy protein emulsion adhesion protein of heating be higher than unheated this result of albumen emulsion it is consistent.
The cassava modified starch of table 3-2 various concentration is under condition of different pH to MCS+FG+ emulsion mixed system partial size
Influence
Tab.3-2 The average particle size d4,3mixed MCS+FG+emulsion
dispersions containing various modified cassava starch levels at different pH
(3.0,5.0and 7.0)
Note:A-CIndicate significant difference (p < 0.05) in same row,a-cIt indicates with significant difference in a line (p < 0.05)
The cassava modified starch of table 3-3 various concentration is under condition of different pH to the shadow of MCS+ emulsion mixed system partial size
It rings
Tab.3-3 The average particle size d4,3mixed MCS+emulsion dispersions
containing various modified cassava starch levels at different pH(3.0,5.0and
7.0)
Note:A-CIndicate significant difference (p < 0.05) in same row,a-cIt indicates with significant difference in a line (p < 0.05)
Table 3-2 and table 3-3 is indicated under the conditions of different pH value (3.0,5.0 and 7.0), adds the cassava denaturation of various concentration
Average droplet size (d of the starch (0%, 3% and 6%, w/v) to mixed system4,3) influence.When pH is 3.0, along with
The increase (0-6%, w/v) of the concentration of cassava modified starch separately includes the mixed system of the emulsion of four kinds of emulsifiers preparation
D4,3It significantly increases (p < 0.05), and also observes similar variation tendency in pH5.0 and pH 7.0, this is because forming sediment
The water absorption and swelling of powder causes the d4,3 value of drop to significantly increase (p < 0.05).The mixed system prepared under the conditions of three kinds of pH is compared,
Under the conditions of certain cassava modified starch concentration and emulsifier, three component mixing systems (addition flaxseed gum) are in pH 5.0
With maximum d4,3Value, when pH 3.0, take second place, and the d in pH 7.04,3Value is minimum, and same variation tendency can be mixed in two components
It is observed in zoarium system (being not added with flaxseed gum).Compared with three component mixing systems, under the conditions of pH 3.0, two component mixtures
System has lesser d4,3Value, and in pH 5.0, the d of three component mixing systems4,3Value is mixed slightly larger than Mixed binary systems
The d of system4,3Value, in pH 7.0, three component mixing systems d4,3The d of value and Mixed binary systems4,3Value is not much different.This
Outside, compared with the mixed system containing WPC or WPI, the d of the mixed system comprising H-WPC or H-WPI4,3It is higher.It and include H-
The d of the mixed system of WPI4,3Value is maximum, and the d of WPI stable emulsion4,3Value is minimum, show protein after the pre-heat treatment,
The partial size of prepared mixed system is larger.
The cassava modified starch of table 3-4 various concentration is under condition of different pH to MCS+FG+ emulsion mixed system optics
The influence of characteristic
Tab.3-4 The optical properties ofmixed MCS+FG+emulsion dispersions
containing various modified cassava starch levels at differentpH(3.0,5.0and
7.0)
Note:A-CIndicate significant difference (p < 0.05) in same row,aIndicate not significant (p > 0.05) with difference in a line
The cassava modified starch of table 3-5 various concentration is under condition of different pH to MCS+ emulsion mixed system optical characteristics
Influence
Tab.3-5 The opticalproperties ofmixedMCS+emulsion dispersions
containing various modified cassava starch levels at differentpH(3.0,5.0and
7.0)
Note:A-CIndicate significant difference (p < 0.05) in same row,aIndicate not significant (p > 0.05) with difference in a line
In the part test, we have studied under condition of different pH, the additive amount of cassava modified starch (0,1.5,3,
4.5 and 6%, w/v) influence to the optical property of mixed system, as a result as shown in table 3-4 and 3-5.It can be with from table 3-4 and 3-5
It observes, at certain pH and emulsifier, under the L*- value of mixed system is in along with the increase of cassava modified starch concentration
Drop trend.In pH 5.0, mixed system has the smallest L*- value (L* > 20%), and in pH 3.0 and pH 7.0, L*- value is in
Show identical variation tendency and L*- value is similar, is increased (L* > 25%) when L*- value is with respect to pH 3.0.Two component mixtures
The L*- value of system slightly increases (p > 0.05) than the L*- value of corresponding three component mixing systems.
Moreover, under the conditions of a certain pH, when one timing of cassava modified starch concentration, the mixed system containing WPI or H-WPI
L*- value it is closely similar, in addition, the mixed system containing WPC or H-WPC also has a similar L*- value, and slightly larger than corresponding
The L*- value of mixed system containing WPI or H-WPI.
Claims (4)
1. a kind of method that oil droplet coalescence prepares fat substitute in tapioca regulation emulsion is realized by following steps: step
Rapid one, it weighs a certain amount of whey protein isolate (WPI) powder to be scattered in deionized water, at room temperature extremely with magnetic stirring apparatus
Stirring 1h dissolves it sufficiently less, is configured to the protein dispersion of 4% (w/v).The WPI protein dispersion is divided into two in equal volume
Part, a copy of it heats 5min in 90 DEG C of water-baths, is quickly cooled to room temperature after taking out, and is expressed as pre-add hot whey protein isolate
(Pre-heated whey protein isolate, H-WPI).With identical method preparation Whey Protein Concentrate (WPC) and in advance
Heat Whey Protein Concentrate (Pre-heated whey protein concentrate, H-WPC) dispersion liquid.By these four eggs
White dispersion liquid 90mL is mixed with the rapeseed oil of 10mL respectively, is homogenized 2min, system in 13500rmp with Ultra-Turrax refiner
Obtain emulsion.Obtained emulsion is subjected to homogeneous under the conditions of 40MPa, homogenizing fluid (fresh emulsion) is stored up respectively in 4 DEG C
0,1,4,7,10,14 day, hiding, measures.Using these four albumen as emulsifier, by it with oily phase (rapeseed oil) in proportion (24:
1) it mixes, using refiner, homogeneous 2min prepares oil-in-water emulsion under the conditions of 15,000rpm.By by linseed rubber powder
End is distributed in deionized water and is stirred at room temperature overnight to ensure fully hydrated to prepare polysaccharide stock solution (0.5%, w/
v).Step 2: by the way that emulsion (10%, w/v), cassava modified starch powder and the deionized water of different proportion are mixed
It is mixed to prepare cassava modified starch-emulsion with identical fat content (2%, w/v) but different cassava modified starch concentration
Close object.After mixing, the pH value of mixture is adjusted to 3.0,5.0,7.0 using 1M HCl or 1M NaOH, then sets mixture
Heat 5min in 90 DEG C of water-baths and under continuous stirring, after be rapidly cooled to room temperature.Step 3: by mixing a certain amount of wood
Potato converted starch powder, flaxseed gum (0.5%, w/v) and deionized water are to prepare containing different cassava modified starch concentration
Cassava modified starch-flaxseed gum (0.01%, w/v) mixture.After mixing, using 1M HCl or 1M NaOH by mixture
PH value is adjusted to 3.0,5.0,7.0, and then mixture is placed in 90 DEG C of water-baths and is heated after 5min under continuous stirring rapidly
It is cooled to room temperature.Step 4: passing through emulsion (10%, w/v), the flaxseed gum (0.5%, w/v), cassava of mixing different proportion
Converted starch powder and deionization with prepare with identical fat content (2%, w/v) but different cassava modified starch concentration it is mixed
Zoarium system.After mixing, the pH value of mixture is adjusted to 3.0,5.0,7.0 using 1M HCl or 1M NaOH, then by mixture
Be placed in 90 DEG C of water-baths and heat under continuous stirring 5min, after be rapidly cooled to room temperature.
2. the method that oil droplet coalescence prepares fat substitute in a kind of tapioca regulation emulsion according to claim 1
It is characterized in that cassava modified starch concentration 0,1.5,3,4.5,6%, w/v in cassava modified starch-emulsus liquid mixture.
3. the method that oil droplet coalescence prepares fat substitute in a kind of tapioca regulation emulsion according to claim 1
It is characterized in that cassava modified starch concentration 0 in cassava modified starch-flaxseed gum (0.01%, w/v) mixture, 1.5,3,
4.5,6%, w/v.
4. the method that oil droplet coalescence prepares fat substitute in a kind of tapioca regulation emulsion according to claim 1
It is characterized in that cassava is denaturalized in emulsion (10%, w/v), flaxseed gum (0.5%, w/v), cassava modified starch mixed system
Starch concentration 0,1.5,3,4.5,6%, w/v.
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