CN109938328A - The method that oil droplet coalescence prepares fat substitute in a kind of flaxseed gum regulation emulsion - Google Patents
The method that oil droplet coalescence prepares fat substitute in a kind of flaxseed gum regulation emulsion Download PDFInfo
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Abstract
The method that oil droplet coalescence prepares fat substitute in a kind of flaxseed gum 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 flaxseed gum 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 flaxseed gum 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 method for preparing fat substitute the present invention relates to oil droplet coalescence in a kind of flaxseed gum regulation emulsion belongs to food
Product technical 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 flaxseed gum 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, Asia is had studied
The influence of numb seed glue 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 flaxseed gum regulation emulsion.The following steps are included: newborn
Preparation, the preparation of flaxseed gum-emulsus liquid mixture, flaxseed gum-preparation of cassava modified starch mixture, flax of shape liquid
Seed glue-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 whey protein
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 emulsion is made.By obtained emulsion under the conditions of 40MPa into
Homogenizing fluid (fresh emulsion) is stored 0,1,4,7,10,14 day respectively in 4 DEG C, is measured by row homogeneous.With these four albumen
For emulsifier, it is mixed in proportion (24:1) with oily phase (rapeseed oil), using refiner under the conditions of 15,000rpm homogeneous
2min prepares oil-in-water emulsion.By flaxseed gum powder is distributed in deionized water and is stirred at room temperature overnight with
Ensure fully hydrated to prepare polysaccharide stock solution (0.5%, w/v).Step 2: by by the emulsion of different proportion (10%,
W/v), flaxseed gum stock solution and deionized water are mixed to prepare and have identical fat content (2%, w/v) but different Asias
The flaxseed gum of numb seed gum concentration-emulsus liquid mixture.After mixing, using 1M HCl or 1M NaOH by the pH value tune of mixture
Then mixture is placed in 90 DEG C of water-baths and is heated under continuous stirring 5min to 3.0,5.0,7.0 by section, after be rapidly cooled to
Room temperature.Step 3: by mixing a certain amount of cassava modified starch powder, flaxseed gum stock solution and deionized water to prepare
Cassava modified starch dispersion liquid (3%, w/v) containing different flaxseed gum 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 4: passing through emulsion (10%, w/v), the flaxseed gum deposit of mixing different proportion
Liquid water modified tapioca starch (3%, w/v) and deionization are to prepare with identical fat content (2%, w/v) but different linseeds
The mixed system of gum concentration.After mixing, the pH value of mixture is adjusted to 3.0,5.0,7.0 using 1M HCl or 1M NaOH, so
Mixture is placed in 90 DEG C of water-baths to afterwards and is heated under continuous stirring 5min, after be rapidly cooled to room temperature.
Specific embodiment 2: the difference of present embodiment and specific embodiment one is flaxseed gum-emulsion
The concentration of flaxseed gum is 0,0.005,0.01,0.015,0.02%, w/v in mixture.
Specific embodiment 3: the difference of present embodiment and specific embodiment one is that flaxseed gum and cassava become
Property starch mixed liquor in flaxseed gum concentration be 0,0.005,0.01,0.015,0.02%, w/v.
Specific embodiment 4: the difference of present embodiment and specific embodiment one is emulsion (10%, w/
V), in flaxseed gum stock solution water modified tapioca starch (3%, w/v) mixed system flaxseed gum concentration be 0,0.005,
0.01,0.015,0.02%, 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 flaxseed gum of table 3-2 various concentration is under condition of different pH to the shadow of MCS+FG+ emulsion mixed system partial size
It rings
Tab.3-2 The average particle size d4,3 of mixed MCS+FG+emulsion
dispersions containing various flaxseed gum levels at different pH(3.0,5.0
and 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)
Influence of the flaxseed gum of table 3-3 various concentration under condition of different pH to MCS+ emulsion mixed system partial size
Tab.3-3 The average particle size d4,3 of mixed MCS+emulsion
dispersions containing various flaxseed gum 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)
Under the conditions of different pH value (3.0,5.0 and 7.0), add various concentration flaxseed gum (0,0.01 and 0.02%,
W/v) to the average droplet size (d of mixed system4,3) influence as shown in table 3-2 and 3-3.It can be obtained by table 3-2 and 3-3, in pH
When 3.0, increase to 0.02% (w/v) from 0% (w/v) along with the concentration of flaxseed gum, addition cassava modified starch (3%,
W/v after), comprising the d of the mixed system prepared using four kinds of protein as emulsifier4,3Significantly increase (p < 0.05)；In pH 5.0
When also observe similar trend；And in pH 7.0, the d of mixed system4,3Slightly increase along with the increase of flax concentration,
But difference is not significant (p > 0.05), this is because repulsive force plays a leading role between drop under the conditions of the pH, to press down
Oil droplet coalescence processed.When one timing of flaxseed gum concentration and emulsifier, mixed system has maximum d in pH 5.04,3Value, and
The d in pH 7.04,3Value is minimum, can equally see in the Mixed binary systems for being not added with cassava modified starch (3%, w/v)
Observe similar variation.Compared to three component mixing systems of addition cassava modified starch (3%, w/v), is not added with starch
The d of the Mixed binary systems of (3%, w/v)4,3It is worth relatively small.In addition, compared with the mixed system containing WPC or WPI, packet
The d of mixed system containing H-WPC or H-WPI4,3It is higher.It and include the d of the mixed system of the stable emulsion of H-WPI4,3Value is most
Greatly, the d of WPI stable mixed system4,3Value is minimum, show protein after the pre-heat treatment, prepared mixed system
Partial size is larger.
The flaxseed gum of table 3-4 various concentration is under condition of different pH to MCS+FG+ emulsion mixed system optical characteristics
Influence
Tab.3-4 The optical properties of mixed MCS+FG+emulsion dispersions
containing various flaxseed gum levels at different pH(3.0,5.0and 7.0)
Note: same letter indicates that difference is not significant (p > 0.05)
The flaxseed gum of table 3-5 various concentration is under condition of different pH to the shadow of MCS+ emulsion mixed system optical characteristics
It rings
Tab.3-5 The optical properties of mixed MCS+emulsion dispersions
containing various flaxseed gum levels at different pH(3.0,5.0and7.0)
Note: same letter indicates that difference is not significant (p > 0.05)
In this series of experiments, we have studied under condition of different pH, the concentration of flaxseed gum (0,0.005,0.010,
0.015 and 0.020%, w/v) influence (table 3-4 and 3-5) to the optical property of mixed system.L*- value is the measurement of brightness.
By table 3-4 and 3-5 it is found that under certain pH value and emulsifier, along with the increase of flaxseed gum concentration, mixed system
L*- value is declined slightly, and difference is not significant (p > 0.05).For same emulsifier, when one timing of flaxseed gum concentration, mixture
Tying up to has the smallest L*- value (L* > 23%) in pH 5.0, and in pH 3.0 and pH 7.0, they have similar and L*- value
Relatively large (L* > 26%).Compared with three component mixing systems, the L*- value of corresponding Mixed binary systems is larger, Wu etc.
To similar experimental result.Additionally, it has been found that under certain pH value and flaxseed gum concentration, three components containing WPI
And the L*- value very phase of the L*- value of Mixed binary systems and corresponding three components and Mixed binary systems containing H-WPI
Seemingly, in addition, also observing similar phenomenon in three components and Mixed binary systems containing WPC or H-WPC, and ratio contains
The L*- value of the mixed system of WPI or H-WPI is bigger (p > 0.05).
Claims (4)
1. a kind of method that oil droplet coalescence prepares fat substitute in flaxseed gum 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 thick oil-in-water emulsion under the conditions of 15,000rpm.By by flaxseed gum
Powder be distributed in deionized water and be stirred at room temperature overnight with ensure it is fully hydrated come prepare polysaccharide stock solution (0.5%,
w/v).Step 2: by the way that emulsion (10%, w/v), flaxseed gum stock solution and the deionized water of different proportion are mixed
To prepare the flaxseed gum-emulsus liquid mixture with identical fat content (2%, w/v) but different flaxseed gum concentration.Mixing
Afterwards, the pH value of mixture is adjusted to 3.0,5.0,7.0 using 1M HCl or 1M NaOH, mixture is then placed in 90 DEG C of water
Heat 5min in bath and under continuous stirring, after be rapidly cooled to room temperature.Step 3: being formed sediment by mixing a certain amount of cassava denaturation
Powder powder, flaxseed gum stock solution and deionized water are to prepare the cassava modified starch dispersion containing different flaxseed gum concentration
Liquid (3%, w/v).After mixing, the pH value of mixture is adjusted to 3.0,5.0,7.0 using 1M HCl or 1M NaOH, then will
Mixture 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 by mixing
Emulsion (10%, w/v), flaxseed gum, modified tapioca starch (3%, w/v) and deionization in proportion is to prepare with identical
The mixed system of fat content (2%, w/v) but different flaxseed gum concentration.After mixing, it will be mixed using 1M HCl or 1M NaOH
The pH value for closing object is adjusted to 3.0,5.0,7.0, then mixture is placed in 90 DEG C of water-baths to and is heated 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 flaxseed gum regulation emulsion according to claim 1
It is characterized in that the concentration of numb seed glue-emulsus liquid mixture Central Asia fiber crops seed glue is 0,0.005,0.01,0.015,0.02%, w/v.
3. the method that oil droplet coalescence prepares fat substitute in a kind of flaxseed gum regulation emulsion according to claim 1
It is characterized in that in flaxseed gum and cassava modified starch mixed liquor flaxseed gum concentration be 0,0.005,0.01,0.015,
0.02%, w/v.
4. the method that oil droplet coalescence prepares fat substitute in a kind of flaxseed gum regulation emulsion according to claim 1
It is characterized in that emulsion (10%, w/v), flaxseed gum stock solution water modified tapioca starch (3%, w/v) the mixed system Central Asia
The concentration of numb seed glue is 0,0.005,0.01,0.015,0.02%, w/v.
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| CN113208098A (en) * | 2021-06-23 | 2021-08-06 | 河南唐玺亲水胶体研究院有限公司 | Fat substitute and preparation method and application thereof |
| CN113273667A (en) * | 2021-05-13 | 2021-08-20 | 北京工商大学 | Application of monascus red pigment W/O/W multiple emulsion as fat substitute in meat products |
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