脂肪替代物对Mozzarella干酪流变学特性影响研究

Effect of fat replacements on the rheological characteristics of Mozzarella cheese

目的研究脂肪替代物对部分脱脂Mozzarella干酪的流变学特性及微观结构的影响。方法通过测定不同脂肪替代物(菊粉、麦芽糖醇、WPC-80、大豆卵磷脂)制成的部分脱脂干酪的基本组分、流变学特性、粘弹性模量变化、微观结构,研究不同脂肪替代物对干酪的影响。结果菊粉、WPC-80、大豆卵磷脂均能提高部分脱脂干酪的水分含量,加入脂肪替代物的干酪的pH明显低于对照组部分脱脂干酪的pH。WPC-80 G">菊粉G">大豆卵磷脂G">麦芽糖醇G">对照G",说明加入脂肪替代物能显著改善部分脱脂干酪的黏弹流变学特性。结论麦芽糖醇作为脂肪替代物替代脂肪的效果较好,能提高蛋白分子间疏水作用,加入麦芽糖醇的部分脱脂干酪的黏弹性与对照组最为接近。

Objective To research the effect of fat replacements on the rheology and microstructure of partially defatted Mozzarella cheese. Methods The essential components, rheological properties, changes of viscoelasticity and microstructure of partial fat cheese made from different fat replacements （inulin, maltitol, WPC-80, soya lecithin） were determined, and the effect of different fat replacers on cheese was studied. Results Inulin, WPC-80, and soya lecithin all increased the moisture content of partially-fatted cheese. The pH of cheese added with fat substitutes was significantly lower than that of the control group. WPC-80 G＂〉inulin G＂〉soybean lecithin G〉maltitol G＂〉Control G＂, which indicated that adding fat replacements could significantly improve the visco-elastic rheological properties of partially-defatted cheese. Conclusion Maltitol can improve the hydrophobic effect of the molecule, the viscoelasticity of maltitol-added cheese is closest to the control, so maltitol is a good substitute for fat as a fat substitute.