Microparticulated whey protein-pectin complex: A texture-controllable gel for low-fat mayonnaise. (June 2018)

• Record Type: Journal Article
• Authors: Sun, Chanchan; Liu, Rui; Liang, Bin; Wu, Tao; Sui, Wenjie; Zhang, Min
• Is Part Of: Food research international. Volume 108(2018)
• Page Start: 151
• Page End: 160
• Publication Date: 2018-06
• Subjects: Fat mimetic -- Microparticulated whey protein -- Pectin -- Controlled texture -- Low-fat mayonnaise; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.01.036
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: This article reports caloric value changes, stability and rheological properties of mayonnaises affected by fat mimetic based on Microparticulated whey protein (MWP) and high-methoxy pectin. Lipid was partially substituted at different levels of 20%, 40%, 60%, 80% and 100%, and the samples were referred to as FM20, FM40, FM60, FM80 and FFM, respectively. The full fat (FF) mayonnaise was used as a control experiment. For rheological properties, the addition of fat mimetic resulted in the gradual decrease of pseudoplastic behavior, relative thixotropic area and viscosity index, while elasticity index exhibited the opposite trend. After 30 days of storage, all mayonnaises except FM20 were categorized as weak gels under oscillatory tests, while FM20 displayed high storage stability. Long-term stability studies showed that the addition of the fat mimetic up to 60% could significantly enhance the storage stability of mayonnaises by preventing the coalescence and flocculation of the droplets. Both the dynamic mechanical measurement and stability study results suggested that MWP and pectin could be a potential fat mimetic used in mayonnaise. Graphical abstract: Unlabelled Image Highlights: Microparticulated protein and pectin were used to prepare a novel fat mimetic. Certain addition of fat mimetic (up to 60%) enhanced the stability of mayonnaises. Application of the fat mimetic (up to 40%) suppressed the decreased viscoelasticity of mayonnaises.