随着人们对美好生活的追求,消费者对低脂产品愈发感兴趣。因此,需要新的脂肪替代品来改善低脂产品的质量。本研究使用乳清蛋白(Whey protein, WP)和瓜尔豆胶(Guar gum, GG)生产乳清蛋白-瓜尔豆胶(Whey protein - Guar gum , WP-GG)复合物作为低脂蛋挞的脂肪替代品。对WP-GG复合物的浊度、粒径及电位进行测定,发现乳清蛋白与瓜尔豆胶形成复合物的最适质量比为9:1。通过FT-IR、相互作用力、显微结构与流变学分析,发现乳清蛋白能够与瓜尔豆胶形成性能稳定、结构致密的WP-GG复合物。进一步研究发现,WP-GG复合物具有较高的硬度,有利于形成弹性更好的热凝胶。最后,利用WP-GG复合物进行脂肪替代制作低脂蛋挞,发现蛋挞芯的结构更加致密,当脂肪替代品的比例是30%时,蛋挞获得了最好的形态、色泽和内部结构。这些表明WP-GG复合物可作为低脂蛋挞制品中优良的脂肪替代品。

With the pursuit of a better life, consumers are increasingly interested in low-fat products. Therefore, there is demand for new fat replacers that improve the quality of low-fat products. In this study, Whey protein (WP) and guar gum (GG) were used to produce whey protein - guar gum(WP-GG) complex as fat replacers for low-fat egg tarts. The turbidity,particle size and potential of the WP-GG complex was determined, and it was found that the optimal mass ratio of whey protein and guar gum to form the complex was 9:1. FT-IR, interaction force, microstructure and rheology analyses revealed that WP-GG complex has a stable property and dense structure. It was further found that the WP-GG complex possessed high hardness, favours the formation of thermogels with better elasticity. Finally, the WP-GG complex were used to make low-fat egg tarts, whose structure was more dense. The egg tarts obtained the best morphology, color, and internal structure when the proportion of fat substitutes was 30%. These results suggest that the WP-GG complex can be used as a fat replacer in low-fat egg tart products.