基于玉米肽-植酸复合物和柑橘纤维的泡沫乳液的制备及其性质
|
摘要
牛乳是搅打稀奶油中的主要成分,但其胆固醇含量高,不利于人体心血管健康。此外,生产商常采用价格低廉的氢化油替代牛乳,而氢化油中反式脂肪酸含量较高,对人体有害。本研究以玉米肽、植酸为原料,柑橘纤维为增稠剂,构建了基于玉米肽-植酸复合物和柑橘纤维的泡沫乳液体系。研究发现,玉米肽和植酸具有非共价相互作用(范德华力和氢键),所制得的复合物具备稳定油水界面的能力,柑橘纤维能够有效地促进油滴在气水界面的聚结,形成了油滴稳定的泡沫乳液。并且,向体系中加入氯化钙能够进一步增强泡沫稳定性。此外,研究还表明随着柑橘纤维含量的增加,乳液粘度增大,泡沫的稳定性增强;随着油含量的增大,泡沫体积变小,但具有更强的稳定性。本研究成功制备了不含反式脂肪酸和胆固醇但富含膳食纤维的泡沫乳液,可为充气乳品配料提供开发的新思路。
Cow's milk is the main ingredient of whipped cream.However,its high cholesterol content is not conducive for cardiovascular health.Manufacturers often replace cow's milk with cheap hydrogenated oil(which contains a relatively high content of trans fatty acids that are harmful to human).In this study,a foam emulsion system based on a complex of raw materials corn peptides and phytic acid along with citrus fiber(as a thickener) is constructed.It was found that corn peptides interacted with phytic acid via non-covalent interactions(van der Waals force and hydrogen bonding),and the resultant complex had the ability to stabilize the oil-water interface.The citrus fiber effectively promoted the coalescence of oil droplets at the air-water interface and the formation of a foam emulsion containing stabilized oil droplets.Moreover,the addition of calcium chloride to the emulsion system could further enhance foam stability.In addition,with the increase of citrus fiber content,the viscosity of the emulsion and the stability of the foam increased;as the oil content increased,the foam had a reduced volume but enhanced stability.This study has successfully prepared a foam emulsion without trans fatty acid and cholesterol but rich in dietary fiber,and provides a new approach for the development of aerated dairy ingredients.
Cow's milk is the main ingredient of whipped cream.However,its high cholesterol content is not conducive for cardiovascular health.Manufacturers often replace cow's milk with cheap hydrogenated oil(which contains a relatively high content of trans fatty acids that are harmful to human).In this study,a foam emulsion system based on a complex of raw materials corn peptides and phytic acid along with citrus fiber(as a thickener) is constructed.It was found that corn peptides interacted with phytic acid via non-covalent interactions(van der Waals force and hydrogen bonding),and the resultant complex had the ability to stabilize the oil-water interface.The citrus fiber effectively promoted the coalescence of oil droplets at the air-water interface and the formation of a foam emulsion containing stabilized oil droplets.Moreover,the addition of calcium chloride to the emulsion system could further enhance foam stability.In addition,with the increase of citrus fiber content,the viscosity of the emulsion and the stability of the foam increased;as the oil content increased,the foam had a reduced volume but enhanced stability.This study has successfully prepared a foam emulsion without trans fatty acid and cholesterol but rich in dietary fiber,and provides a new approach for the development of aerated dairy ingredients.
引文
[1]Zhang T,Liu P,Sun Y,et al.Effect of trans fatty acids on the antioxidant system,ATPase levels,and essential element levels in the brain of rats[J].Trace Elements and Electrolytes,2018,35(1):40-46
[2]Hirko K A,Chai B,Spiegelman D,et al.Erythrocyte membrane fatty acids and breast cancer risk:a prospective analysis in the nurses'health study II[J].International Journal of Cancer,2018,142(6):1116-1129
[3]Ahmed S H,Kharroubi W,Kaoubaa N,et al.Correlation of trans fatty acids with the severity of coronary artery disease lesions[J].Lipids in Health and Disease,2018,17(1):52
[4]Kishi S,Fujiwara Tani R,Luo Y,et al.Pro metastatic signaling of the trans fatty acid elaidic acid is associated with lipid rafts[J].Oncology Letters,2018,15(4):4423-4426
[5]Mulder H,Walstra P.The Milk Fat Globule.Emulsion Science as Applied to Milk Products and Comparable Foods[M].PUDOC,Wageningen,Netherlands,1974
[6]Dickinson E.Protein Adsorption at Liquid Interfaces and the Relationship to Foam Stability[M].Foams:Physics,Chemistry and Structure.Springer,London,1989
[7]Dickinson E.On the road to understanding and control of creaminess perception in food colloids[J].Food Hydrocolloids,2018,77:372-385
[8]Smith A K,Goff H D,Kakuda Y.Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer[J].International Dairy Journal,2000,10(4):295-301
[9]Allen K E,Dickinson E,Murray B.Acidified sodium caseinate emulsion foams containing liquid fat:A comparison with whipped cream[J].LWT-Food Science and Technology,2006,39(3):225-234
[10]Zhao Q,Zhao M,Li J,et al.Effect of hydroxypropyl methylcellulose on the textural and whipping properties of whipped cream[J].Food Hydrocolloids,2009,23(8):2168-2173
[11]Zhao Q,Zhao M,Yang B,et al.Effect of xanthan gum on the physical properties and textural characteristics of whipped cream[J].Food Chemistry,2009,116(3):624-628
[12]Powell M K J,Prusa K J,Sebranek J G,et al.Evaluation of citrus fiber as a natural alternative to sodium tripolyphosphate in alternatively-cured pork bologna[J].Animal Industry Report,2018,664(1):2
[13]Ozturk O K,Mert B.The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads[J].LWT,2018,96:34-41
[14]Akal?n A S,Kesenkas H,Dinkci N,et al.Enrichment of probiotic ice cream with different dietary fibers:Structural characteristics and culture viability[J].Journal of Dairy Science,2018,101(1):37-46
[15]Artiga-Artigas M,Acevedo-Fani A,Martín-Belloso O.Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber[J].Food Control,2017,76:1-12
[16]Ani P N,Abel H C.Nutrient,phytochemical,and antinutrient composition of Citrus maxima fruit juice and peel extract[J].Food Science&Nutrition,2018,6(3):653-658
[17]Schalow S,Baloufaud M,Cottancin T,et al.Orange pulp and peel fibres:Pectin-rich by-products from citrus processing for water binding and gelling in foods[J].European Food Research and Technology,2018,244(2):235-244
[18]Kumar V,Sinha A K,Makkar H P S,et al.Dietary roles of phytate and phytase in human nutrition:A review[J].Food Chemistry,2010,120(4):945-959
[19]Deak N A,Murphy P A,Johnson L A.Effects of reducing agent concentration on soy protein fractionation and functionality[J].Journal of Food Science,2006,71(3)
[20]Lyu Y.,Liu Q.,Bao X.,et al.Identification and characteristics of iron-chelating peptides from soybean protein hydrolysates using IMAC-Fe3+[J].Journal of Agricultural and Food Chemistry,2009,57(11):4593-4597
[21]Lin Y,Wang Y H,Yang X Q,et al.Corn protein hydrolysate as a novel nano-vehicle:Enhanced physicochemical stability and in vitro bioaccessibility of vitamin D3[J].LWT-Food Science and Technology,2016,72:510-517
[22]Wang Y H,Wan Z L,Yang X Q,et al.Colloidal complexation of zein hydrolysate with tannic acid:Constructing peptides-based nanoemulsions for alga oil delivery[J].Food Hydrocolloids,2016,54:40-48
[23]Falconer R J,Penkova A,Jelesarov I,et al.Survey of the year2008:applications of isothermal titration calorimetry[J].Journal of Molecular Recognition,2010,23(5):395-413
[24]Ross P D,Subramanian S.Thermodynamics of protein association reactions:forces contributing to stability[J].Biochemistry,1981,20(11):3096-3102
[25]Patel A R,Drost E,Blijdenstein T B J,et al.Stable and temperature-responsive surfactant-free foamulsions with high oil-volume fraction[J].Chem Phys Chem,2012,13(17):3777-3781
[2]Hirko K A,Chai B,Spiegelman D,et al.Erythrocyte membrane fatty acids and breast cancer risk:a prospective analysis in the nurses'health study II[J].International Journal of Cancer,2018,142(6):1116-1129
[3]Ahmed S H,Kharroubi W,Kaoubaa N,et al.Correlation of trans fatty acids with the severity of coronary artery disease lesions[J].Lipids in Health and Disease,2018,17(1):52
[4]Kishi S,Fujiwara Tani R,Luo Y,et al.Pro metastatic signaling of the trans fatty acid elaidic acid is associated with lipid rafts[J].Oncology Letters,2018,15(4):4423-4426
[5]Mulder H,Walstra P.The Milk Fat Globule.Emulsion Science as Applied to Milk Products and Comparable Foods[M].PUDOC,Wageningen,Netherlands,1974
[6]Dickinson E.Protein Adsorption at Liquid Interfaces and the Relationship to Foam Stability[M].Foams:Physics,Chemistry and Structure.Springer,London,1989
[7]Dickinson E.On the road to understanding and control of creaminess perception in food colloids[J].Food Hydrocolloids,2018,77:372-385
[8]Smith A K,Goff H D,Kakuda Y.Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer[J].International Dairy Journal,2000,10(4):295-301
[9]Allen K E,Dickinson E,Murray B.Acidified sodium caseinate emulsion foams containing liquid fat:A comparison with whipped cream[J].LWT-Food Science and Technology,2006,39(3):225-234
[10]Zhao Q,Zhao M,Li J,et al.Effect of hydroxypropyl methylcellulose on the textural and whipping properties of whipped cream[J].Food Hydrocolloids,2009,23(8):2168-2173
[11]Zhao Q,Zhao M,Yang B,et al.Effect of xanthan gum on the physical properties and textural characteristics of whipped cream[J].Food Chemistry,2009,116(3):624-628
[12]Powell M K J,Prusa K J,Sebranek J G,et al.Evaluation of citrus fiber as a natural alternative to sodium tripolyphosphate in alternatively-cured pork bologna[J].Animal Industry Report,2018,664(1):2
[13]Ozturk O K,Mert B.The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads[J].LWT,2018,96:34-41
[14]Akal?n A S,Kesenkas H,Dinkci N,et al.Enrichment of probiotic ice cream with different dietary fibers:Structural characteristics and culture viability[J].Journal of Dairy Science,2018,101(1):37-46
[15]Artiga-Artigas M,Acevedo-Fani A,Martín-Belloso O.Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber[J].Food Control,2017,76:1-12
[16]Ani P N,Abel H C.Nutrient,phytochemical,and antinutrient composition of Citrus maxima fruit juice and peel extract[J].Food Science&Nutrition,2018,6(3):653-658
[17]Schalow S,Baloufaud M,Cottancin T,et al.Orange pulp and peel fibres:Pectin-rich by-products from citrus processing for water binding and gelling in foods[J].European Food Research and Technology,2018,244(2):235-244
[18]Kumar V,Sinha A K,Makkar H P S,et al.Dietary roles of phytate and phytase in human nutrition:A review[J].Food Chemistry,2010,120(4):945-959
[19]Deak N A,Murphy P A,Johnson L A.Effects of reducing agent concentration on soy protein fractionation and functionality[J].Journal of Food Science,2006,71(3)
[20]Lyu Y.,Liu Q.,Bao X.,et al.Identification and characteristics of iron-chelating peptides from soybean protein hydrolysates using IMAC-Fe3+[J].Journal of Agricultural and Food Chemistry,2009,57(11):4593-4597
[21]Lin Y,Wang Y H,Yang X Q,et al.Corn protein hydrolysate as a novel nano-vehicle:Enhanced physicochemical stability and in vitro bioaccessibility of vitamin D3[J].LWT-Food Science and Technology,2016,72:510-517
[22]Wang Y H,Wan Z L,Yang X Q,et al.Colloidal complexation of zein hydrolysate with tannic acid:Constructing peptides-based nanoemulsions for alga oil delivery[J].Food Hydrocolloids,2016,54:40-48
[23]Falconer R J,Penkova A,Jelesarov I,et al.Survey of the year2008:applications of isothermal titration calorimetry[J].Journal of Molecular Recognition,2010,23(5):395-413
[24]Ross P D,Subramanian S.Thermodynamics of protein association reactions:forces contributing to stability[J].Biochemistry,1981,20(11):3096-3102
[25]Patel A R,Drost E,Blijdenstein T B J,et al.Stable and temperature-responsive surfactant-free foamulsions with high oil-volume fraction[J].Chem Phys Chem,2012,13(17):3777-3781