当前位置： SCI文献检索 > INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES期刊下所有文献 > Structuring oil-in-water emulsion by forming egg yolk/alginate complexes: Their potential application in fabricating low-fat mayonnaise-like emulsion gels and redispersible solid emulsions.

Structuring oil-in-water emulsion by forming egg yolk/alginate complexes: Their potential application in fabricating low-fat mayonnaise-like emulsion gels and redispersible solid emulsions.

Abstract：

:Overconsumption of fat-rich foods has caused increasing incidences of human chronic diseases. Thus, it is promising to fabricate reduced-fat foods, but the reduction in fat content often causes undesired textural changes in foods. In this study, we showed a facile method to structure oil-in-water emulsions via the electrostatic complexation between alginate (Alg) and egg yolk proteins at acid pHs (lower than pH 5.0), and the resulting emulsion gels displayed significant viscoelasticity, thixotropy and plasticity, which are comparable to a full-fat mayonnaise product with 75% oil content. Besides, the textural attributes of the structured emulsion gels can be tailored by simply altering the addition amount of vinegar, a commonly used ingredient in fabricating mayonnaise-like products to confer good sensory profile. After lyophilization, we obtained dry emulsion gels with a high oil content (~75%), and it was found that the dried gel prepared at pH 5.8 showed better dispersibility than at other pHs, highlighting the potential application prospect of the gels to be developed as a carrier for loading functional oil soluble compounds.

journal_name

Int J Biol Macromol

journal_title

International journal of biological macromolecules

authors

Yang X,Li A,Yu W,Li X,Sun L,Xue J,Guo Y

doi

10.1016/j.ijbiomac.2020.01.106

subject

Has Abstract

pub_date

2020-03-15 00:00:00

pages

595-606

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(19)39089-0

journal_volume

147

pub_type

杂志文章

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