{"title":"不同温度应力下基于黄原胶/溶菌酶纳米颗粒和魔芋葡甘露聚糖作为蛋黄替代物的蛋黄酱的制作和特性分析","authors":"","doi":"10.1016/j.lwt.2024.116832","DOIUrl":null,"url":null,"abstract":"<div><div>High cholesterol levels in mayonnaise pose a potential health threat to consumers, and there is an urgent need to develop cholesterol-reduced mayonnaise to meet consumer demand. Therefore, the aim of this study was to prepare a cholesterol-reduced Pickering emulsion mayonnaise (PEM) by replacing egg yolk with xanthan gum/lysozyme nanoparticles (XG/Ly NPs) and konjac glucomannan (KGM). In addition, the decorated appearance, droplet size, centrifugal stability, microstructure, and rheological properties of PEM were determined at different temperature fields (ambient, pasteurized, and refrigerated). The results showed that KGM provided additional network structure for PEM when the yolk substitution rate was no more than 40%, limiting oil droplet aggregation, as evidenced by the enhanced centrifugal stability and significantly reduced droplet size (<em>P</em> < 0.05). Moreover, the PEM supplemented with 0.2% KGM at 40% yolk substitution showed good viscoelasticity and small particle size (12.4 ± 0.7 μm) after pasteurization (65 °C for 30 min) and 30 days of refrigeration. Overall, XG/Ly NPs and KGM can be used as potential egg yolk substitutes and provide a new theoretical reference for the food industry to develop highly stable cholesterol-reduced mayonnaise.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":6.0000,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Fabrication and characterization of mayonnaise based on xanthan gum/lysozyme nanoparticles and konjac glucomannan as egg yolk substitutes under different temperature stresses\",\"authors\":\"\",\"doi\":\"10.1016/j.lwt.2024.116832\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>High cholesterol levels in mayonnaise pose a potential health threat to consumers, and there is an urgent need to develop cholesterol-reduced mayonnaise to meet consumer demand. Therefore, the aim of this study was to prepare a cholesterol-reduced Pickering emulsion mayonnaise (PEM) by replacing egg yolk with xanthan gum/lysozyme nanoparticles (XG/Ly NPs) and konjac glucomannan (KGM). In addition, the decorated appearance, droplet size, centrifugal stability, microstructure, and rheological properties of PEM were determined at different temperature fields (ambient, pasteurized, and refrigerated). The results showed that KGM provided additional network structure for PEM when the yolk substitution rate was no more than 40%, limiting oil droplet aggregation, as evidenced by the enhanced centrifugal stability and significantly reduced droplet size (<em>P</em> < 0.05). Moreover, the PEM supplemented with 0.2% KGM at 40% yolk substitution showed good viscoelasticity and small particle size (12.4 ± 0.7 μm) after pasteurization (65 °C for 30 min) and 30 days of refrigeration. Overall, XG/Ly NPs and KGM can be used as potential egg yolk substitutes and provide a new theoretical reference for the food industry to develop highly stable cholesterol-reduced mayonnaise.</div></div>\",\"PeriodicalId\":382,\"journal\":{\"name\":\"LWT - Food Science and Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":6.0000,\"publicationDate\":\"2024-10-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"LWT - Food Science and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0023643824011150\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643824011150","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Fabrication and characterization of mayonnaise based on xanthan gum/lysozyme nanoparticles and konjac glucomannan as egg yolk substitutes under different temperature stresses
High cholesterol levels in mayonnaise pose a potential health threat to consumers, and there is an urgent need to develop cholesterol-reduced mayonnaise to meet consumer demand. Therefore, the aim of this study was to prepare a cholesterol-reduced Pickering emulsion mayonnaise (PEM) by replacing egg yolk with xanthan gum/lysozyme nanoparticles (XG/Ly NPs) and konjac glucomannan (KGM). In addition, the decorated appearance, droplet size, centrifugal stability, microstructure, and rheological properties of PEM were determined at different temperature fields (ambient, pasteurized, and refrigerated). The results showed that KGM provided additional network structure for PEM when the yolk substitution rate was no more than 40%, limiting oil droplet aggregation, as evidenced by the enhanced centrifugal stability and significantly reduced droplet size (P < 0.05). Moreover, the PEM supplemented with 0.2% KGM at 40% yolk substitution showed good viscoelasticity and small particle size (12.4 ± 0.7 μm) after pasteurization (65 °C for 30 min) and 30 days of refrigeration. Overall, XG/Ly NPs and KGM can be used as potential egg yolk substitutes and provide a new theoretical reference for the food industry to develop highly stable cholesterol-reduced mayonnaise.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.