酵母蛋白对减脂冰淇淋的影响：感官质量、流变行为、热性能和脂肪不稳定性

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2024-06-25 DOI:10.1111/1471-0307.13112

Ruotong Guo, Jian Xiong, Pei Li, Chunlei Ma, Qilin Huang

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引用次数: 0

摘要

本研究制备了六种不同的冰淇淋，以研究酵母蛋白（YP）对其感官、流变、热特性和脂肪不稳定性的影响。结果表明，YP 可以改善感官质量、流动性和粘弹性。热性能也受到 YP 的积极影响，冷冻水百分比显著下降，玻璃化温度上升（P < 0.05）。此外，粒度和共聚焦激光扫描显微镜的结果表明，YP 可以适度地提高脂肪团的百分比和粒度。总之，YP 可作为一种脂肪替代物来生产低脂冰淇淋。

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Effect of yeast protein on reduced‐fat ice cream: Sensory quality, rheological behaviour, thermal properties and fat destabilisation

This study prepared six different ice creams to investigate the effect of yeast protein (YP) on their sensory, rheological, thermal properties and fat destabilisation. Results indicated that YP could improve sensory quality, flow and viscoelastic properties. The thermal property was also positively influenced by YP with a significant decrease in frozen water percentage and an increase in glass transition temperature (P < 0.05). Additionally, the particle size and confocal laser scanning microscopy results illustrated that YP could moderately promote the fat aggregate percentage and size. Overall, YP could serve as a fat replacer to produce reduced‐fat ice cream.

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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.