{"title":"利用大米蛋白和黄原胶研制不含蛋黄的蛋黄酱","authors":"Manhee Baek, Sujin Jeon, Semin Jeong, Saehun Mun","doi":"10.1007/s10068-024-01672-3","DOIUrl":null,"url":null,"abstract":"<p>In this study, egg yolk-free mayonnaise was produced by replacing egg yolk with rice protein (RP) and the preparation conditions were standardized to obtain rheological properties similar to those of commercial mayonnaise. Specifically, RP was isolated at pH 2 to address its insolubility issues in acidic conditions, aiming to enable direct application in acidic foods such as mayonnaise. All mayonnaise samples showed shear thinning properties, and the yield stress increased with the increase in RP and xanthan gum (XG) content, compared to mayonnaise containing egg yolk. Moreover, comparing the viscoelasticity of commercial mayonnaise with that of mayonnaise containing 0.1 or 0.2 wt% XG revealed an increase in storage modulus and loss modulus with the rise in RP and XG content. These results confirmed that RP isolated at pH 2 could be used to prepare mayonnaise as a natural emulsifier to replace egg yolk.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"263 1","pages":""},"PeriodicalIF":2.4000,"publicationDate":"2024-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Development of egg yolk-free mayonnaise using rice protein with xanthan gum\",\"authors\":\"Manhee Baek, Sujin Jeon, Semin Jeong, Saehun Mun\",\"doi\":\"10.1007/s10068-024-01672-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>In this study, egg yolk-free mayonnaise was produced by replacing egg yolk with rice protein (RP) and the preparation conditions were standardized to obtain rheological properties similar to those of commercial mayonnaise. Specifically, RP was isolated at pH 2 to address its insolubility issues in acidic conditions, aiming to enable direct application in acidic foods such as mayonnaise. All mayonnaise samples showed shear thinning properties, and the yield stress increased with the increase in RP and xanthan gum (XG) content, compared to mayonnaise containing egg yolk. Moreover, comparing the viscoelasticity of commercial mayonnaise with that of mayonnaise containing 0.1 or 0.2 wt% XG revealed an increase in storage modulus and loss modulus with the rise in RP and XG content. These results confirmed that RP isolated at pH 2 could be used to prepare mayonnaise as a natural emulsifier to replace egg yolk.</p>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"263 1\",\"pages\":\"\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2024-07-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s10068-024-01672-3\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s10068-024-01672-3","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
在这项研究中，通过用大米蛋白质（RP）替代蛋黄，生产出了不含蛋黄的蛋黄酱，并对制备条件进行了标准化，以获得与商用蛋黄酱相似的流变特性。具体来说，大米蛋白质在 pH 值为 2 时被分离出来，以解决其在酸性条件下不溶解的问题，目的是将其直接应用于蛋黄酱等酸性食品中。与含有蛋黄的蛋黄酱相比，所有蛋黄酱样品都具有剪切变稀的特性，并且屈服应力随着 RP 和黄原胶（XG）含量的增加而增加。此外，将商用蛋黄酱的粘弹性与含有 0.1 或 0.2 wt% XG 的蛋黄酱的粘弹性进行比较后发现，随着 RP 和 XG 含量的增加，储存模量和损失模量也随之增加。这些结果证实，在 pH 值为 2 的条件下分离出的 RP 可用于制作蛋黄酱，作为替代蛋黄的天然乳化剂。
Development of egg yolk-free mayonnaise using rice protein with xanthan gum
In this study, egg yolk-free mayonnaise was produced by replacing egg yolk with rice protein (RP) and the preparation conditions were standardized to obtain rheological properties similar to those of commercial mayonnaise. Specifically, RP was isolated at pH 2 to address its insolubility issues in acidic conditions, aiming to enable direct application in acidic foods such as mayonnaise. All mayonnaise samples showed shear thinning properties, and the yield stress increased with the increase in RP and xanthan gum (XG) content, compared to mayonnaise containing egg yolk. Moreover, comparing the viscoelasticity of commercial mayonnaise with that of mayonnaise containing 0.1 or 0.2 wt% XG revealed an increase in storage modulus and loss modulus with the rise in RP and XG content. These results confirmed that RP isolated at pH 2 could be used to prepare mayonnaise as a natural emulsifier to replace egg yolk.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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