Yunping Yao , Meng Zhang , Yali Yuan, Bohao Zhang, Changmo Li
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引用次数: 0
Abstract
The oil-water separation phenomenon in sesame paste poses a challenge for the storage of sauce products. In this study, soy protein isolate (SPI), peanut protein isolate (PPI) and flaxseed gum (FG) conjugates were prepared to stabilize the solid-liquid phases of sesame paste. The results indicated that the highest degree of grafting (25.07%) was observed in a ratio of PPI:FG = 4:1 (PF2). The interaction between proteins and FG generated the extension of the protein molecule and increased structural disorder. PPI-FG conjugates exhibited the lower surface hydrophobicity and higher thermal stability. The addition of 4% PF2 to sesame paste led to a reduction of 5.06% oil separation rate and showed higher storage modulus (G′), loss modulus (G″), apparent viscosity, and hardness. A stable and continuous three-dimensional network was created to physically entrap the oil, resulting in a more uniform distribution of oil droplets and a reduced particle interaction of sesame paste.
期刊介绍：
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.
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