{"title":"酪蛋白酸钠/单宁酸/琥珀酸辛烯基淀粉复合物部分取代蛋清蛋白：蛋糕和冰淇淋的理化性质研究","authors":"Xiaorui Zhou, Ying Jiang, Mahmoud Youssef, Yongxin Teng, Jing Li, Bin Li, Fuchao Zhan","doi":"10.1111/jtxs.12870","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>The development of egg substitutes to partially or completely replace eggs is a noteworthy food trend in academia and industry. Previous studies have systematically investigated the potential of sodium caseinate (Na-Cas)/tannic acid (TA)/octenyl succinate starch (OSA-Starch) composites as foaming agents. The objective of this study was to extend the previous study and explore the potential application of Na-Cas/TA/OSA-Starch composites as egg replacers. Cakes and ice creams were produced by replacing 25%, 50%, and 75% of egg white with Na-Cas/TA/OSA-Starch composites. Some physical, rheological, and textural properties of cake and ice cream were determined to evaluate the feasibility of replacing egg white with Na-Cas/TA/OSA-Starch. Compared to the control, 25% Na-Cas/TA/OSA-Starch composites replacement of egg whites resulted in an increase in specific volume of the prepared cakes, an increase in hardness, a decrease in elasticity, and an increase in chewiness. As the amount of Na-Cas/TA/OSA-Starch composites substituted for eggs increased, the melt resistance of the ice cream decreased, the hardness increased, and the viscosity decreased, while the hardness and chewiness of the cake tended to increase. In conclusion, Na-Cas/TA/OSA-Starch composites have great potential as a new food ingredient for functional dairy ingredients in ice cream and cakes.</p>\n </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 6","pages":""},"PeriodicalIF":2.8000,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Partial Substitution of Egg White Protein by Sodium Caseinate/Tannin Acid/Octenyl Succinate Starch Composite: A Study on the Physicochemical Properties in Cake and Ice Cream\",\"authors\":\"Xiaorui Zhou, Ying Jiang, Mahmoud Youssef, Yongxin Teng, Jing Li, Bin Li, Fuchao Zhan\",\"doi\":\"10.1111/jtxs.12870\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>The development of egg substitutes to partially or completely replace eggs is a noteworthy food trend in academia and industry. Previous studies have systematically investigated the potential of sodium caseinate (Na-Cas)/tannic acid (TA)/octenyl succinate starch (OSA-Starch) composites as foaming agents. The objective of this study was to extend the previous study and explore the potential application of Na-Cas/TA/OSA-Starch composites as egg replacers. Cakes and ice creams were produced by replacing 25%, 50%, and 75% of egg white with Na-Cas/TA/OSA-Starch composites. Some physical, rheological, and textural properties of cake and ice cream were determined to evaluate the feasibility of replacing egg white with Na-Cas/TA/OSA-Starch. Compared to the control, 25% Na-Cas/TA/OSA-Starch composites replacement of egg whites resulted in an increase in specific volume of the prepared cakes, an increase in hardness, a decrease in elasticity, and an increase in chewiness. As the amount of Na-Cas/TA/OSA-Starch composites substituted for eggs increased, the melt resistance of the ice cream decreased, the hardness increased, and the viscosity decreased, while the hardness and chewiness of the cake tended to increase. In conclusion, Na-Cas/TA/OSA-Starch composites have great potential as a new food ingredient for functional dairy ingredients in ice cream and cakes.</p>\\n </div>\",\"PeriodicalId\":17175,\"journal\":{\"name\":\"Journal of texture studies\",\"volume\":\"55 6\",\"pages\":\"\"},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2024-12-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of texture studies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/jtxs.12870\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of texture studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jtxs.12870","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
开发鸡蛋替代品部分或完全替代鸡蛋是学术界和工业界值得注意的食品趋势。以前的研究系统地研究了酪蛋白酸钠(Na-Cas)/单宁酸(TA)/琥珀酸辛烯基淀粉（OSA-Starch）复合材料作为发泡剂的潜力。本研究旨在扩展前人的研究，探索Na-Cas/TA/OSA-Starch复合材料作为鸡蛋替代品的潜在应用前景。用Na-Cas/TA/ sa - starch复合材料代替25%、50%和75%的蛋清，制作蛋糕和冰淇淋。通过测定蛋糕和冰淇淋的物理、流变和质地特性，评价用Na-Cas/TA/OSA-Starch代替蛋清的可行性。与对照组相比，用25%的Na-Cas/TA/OSA-Starch复合材料替代蛋清，制备的蛋糕的比容增加，硬度增加，弹性降低，咀嚼性增加。随着Na-Cas/TA/OSA-Starch复合物替代鸡蛋用量的增加，冰淇淋的抗融性降低，硬度增加，粘度降低，而蛋糕的硬度和嚼劲有增加的趋势。综上所述，Na-Cas/TA/OSA-Starch复合材料作为一种新型食品配料，在冰淇淋和蛋糕等功能性乳制品配料中具有很大的应用潜力。
Partial Substitution of Egg White Protein by Sodium Caseinate/Tannin Acid/Octenyl Succinate Starch Composite: A Study on the Physicochemical Properties in Cake and Ice Cream
The development of egg substitutes to partially or completely replace eggs is a noteworthy food trend in academia and industry. Previous studies have systematically investigated the potential of sodium caseinate (Na-Cas)/tannic acid (TA)/octenyl succinate starch (OSA-Starch) composites as foaming agents. The objective of this study was to extend the previous study and explore the potential application of Na-Cas/TA/OSA-Starch composites as egg replacers. Cakes and ice creams were produced by replacing 25%, 50%, and 75% of egg white with Na-Cas/TA/OSA-Starch composites. Some physical, rheological, and textural properties of cake and ice cream were determined to evaluate the feasibility of replacing egg white with Na-Cas/TA/OSA-Starch. Compared to the control, 25% Na-Cas/TA/OSA-Starch composites replacement of egg whites resulted in an increase in specific volume of the prepared cakes, an increase in hardness, a decrease in elasticity, and an increase in chewiness. As the amount of Na-Cas/TA/OSA-Starch composites substituted for eggs increased, the melt resistance of the ice cream decreased, the hardness increased, and the viscosity decreased, while the hardness and chewiness of the cake tended to increase. In conclusion, Na-Cas/TA/OSA-Starch composites have great potential as a new food ingredient for functional dairy ingredients in ice cream and cakes.
期刊介绍：
The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference.
Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to):
• Physical, mechanical, and micro-structural principles of food texture
• Oral physiology
• Psychology and brain responses of eating and food sensory
• Food texture design and modification for specific consumers
• In vitro and in vivo studies of eating and swallowing
• Novel technologies and methodologies for the assessment of sensory properties
• Simulation and numerical analysis of eating and swallowing
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