{"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}
引用次数: 0
Abstract
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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