Soy protein isolate/inulin complexes as potential sugar replacers in cream: Mechanism analysis based on fat crystal behavior

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-09-27 DOI:10.1016/j.foodchem.2025.146550

Jiayu Zhang , Huiyuan Lang , Fangxiao Lou , Sibo Liu , Tianfu Cheng , Daoying Wang , Lianzhou Jiang , Zhongjiang Wang , Meng Hu , Zengwang Guo

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引用次数: 0

Abstract

This study was aimed to investigate the mechanisms of different ratios of soy isolate protein/inulin (SPI/INU) complexes at different substitution levels on the structure, stability and sensory properties of low-sugar cream. The results showed that SPI and INU formed more conformationally stable complexes through non-covalent bonds such as hydrogen bonds, hydrophobic interactions and van der Waals forces. INU improved hydration properties and molecular flexibility of SPI. The complex exhibited optimal foaming and emulsifying properties when the SPI/INU mass ratio was 1:0.3. When only adding SPI to replace the sugar, the quality of low-sugar cream was deteriorated overall. However, low-sugar creams stabilized by the SPI/INU complexes exhibited characteristic peaks more conducive to oral melting and more β’-form crystals compared to low-sugar cream stabilized by SPI. In addition, at a 20% substitution level, the low-sugar cream exhibited the highest partial coalescence rate of fat globules, optimal overrun and densest fat network structure.

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大豆分离蛋白/菊粉配合物作为奶油中潜在的糖替代品：基于脂肪结晶行为的机理分析

本研究旨在探讨大豆分离蛋白/菊粉（SPI/INU）配合物在不同取代水平下对低糖奶油结构、稳定性和感官性能的影响机制。结果表明，SPI和INU通过氢键、疏水相互作用和范德华力等非共价键形成更稳定的构象配合物。INU改善了SPI的水合性能和分子柔韧性。当SPI/INU质量比为1:0.3时，该配合物的发泡和乳化性能最佳。当仅添加SPI代替糖时，低糖奶油的质量整体变差。然而，与由SPI稳定的低糖奶油相比，由SPI/INU配合物稳定的低糖奶油呈现出更有利于口服融化的特征峰和更多的β '型晶体。此外，在20%替代水平下，低糖奶油的脂肪球部分聚结率最高，超支率最佳，脂肪网络结构最致密。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.