亚麻籽油浓度对WP/KGM协同稳定的类蛋黄酱稳定性影响

Impact of Flaxseed Oil Concentration on Stabilization of Mayonnaise-like Emulsion Co-stabilized by WP and KGM

针对传统蛋黄酱的高胆固醇、高脂、高热量的问题,以乳清蛋白(whey protein,WP)和魔芋葡甘聚糖(Konjac glucomannan,KGM)代替蛋黄、以亚麻籽油为油相,制备无胆固醇、高ω-3不饱和脂肪酸的类蛋黄酱,并探究亚麻籽油浓度对类蛋黄酱外观、微观粒径与结构、堆叠性、挤出成型等物理稳定性及流变特性的影响。结果表明:随着油相浓度的增加,液滴粒径从30.8μm降低至17.1μm,且液滴的均一性增加;体系中液滴具有良好的分散性,微观结构观察显示液滴间无絮凝现象;油相浓度从40%增加到80%时,类蛋黄酱样品的流变特性从流体性质(40%时,G′<G″)变为类固体凝胶性质(50%~80%,G′>G″),粘度、弹性模量与粘性模量均随着油相浓度的增加而增加,抵抗一定外力作用下形变及变形后恢复原状能力逐渐增强,堆叠性、挤出成型亦随油相浓度的增加而增加。综上,可通过调控类蛋黄酱中亚麻籽油的浓度,制备较低粘度、流动性强的类蛋黄酱(油浓度40%~60%)应用于流动性和分散性要求高的酱汁类调味品中,或制备较高粘度、堆叠性强的的类蛋黄酱(油浓度70%~80)应用于有成型、涂沫要求的调味品中。

Traditional mayonnaise has some dietary health problems such as high cholesterol,high fat and high calories.In this work,the mayonnaise-like emulsions with cholesterol-free and high omega-3 unsaturated fatty acid were prepared with whey protein(WP)and Konjac glucomannan(KGM)instead of egg yolk,and linseed oil as the oil phase.The effect of flaxseed oil concentration on the physical stability,such as appearance,droplet size and microstructure,stacking and extrusion formability,and rheological properties of mayonnaise-like emulsions were investigated.The results showed that the droplets size was decreased from 30.8μm to 17.1μm and the uniformity of droplet-size increased with the increase of oil phase concentration.The microstructure observation showed there was no flocculation among droplets indicating a good dispersion.Moreover,when the oil phase concentration was increased from 40%to 80%,the rheological properties of the mayonnaise-like emulsion were changed from fluid properties(G′>G″at 40%)to solid gel properties(50%~80%,G′>G″).The viscosity,elastic modulus and viscous modulus were all increased with the increase of oil phase concentration,suggesting the ability to resist deformation under a certain external force and to return to the original state after deformation was gradually enhanced.The stacking property and extrusion formability were also increased with the increase of oil phase concentration.In conclusion,by adjusting the concentration of flaxseed oil,mayonnaise-like emulsion(flaxseed oil concentration:40%~60%)with low viscosity and strong fluidity could be prepared for use in sauces and condiments with high fluidity and dispersity requirements,or mayonnaise-like emulsion(flaxseed oil concentration:70%~80%)with high viscosity and strong stacking property could be prepared for use in condiments with molding and coating requirements.