乳清蛋白和瓜尔豆胶复合物作为低脂蛋挞脂肪替代品的评价

Evaluation of the Whey Protein-guar Gum Complex as A Fat Substitute in Low-fat Egg Tarts

摘要:

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。该研究使用乳清蛋白（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。

Abstract:

With the pursuit of an improved life, consumers are increasingly interested in low-fat products. Therefore, there is demand for new fat substitutes to improve the quality of low-fat products. In this study, whey protein (WP) and guar gum (GG) were used to produce a WP-GG complex as a fat substitute for low-fat egg tarts. The turbidity, particle size, and zeta potential of the WP-GG complexes were determined. The optimal WP-to-GG mass ratio required to form the complex was 9:1. Fourier transform-infrared spectroscopy, interaction force, microstructural, and rheological analyses revealed that the formulated WP-GG complex had stable properties and a dense structure. Furthermore, the WP-GG complex was quite hard, favoring the formation of thermogels with high elasticity. Finally, the WP-GG complex was used as a fat substitute in low-fat egg tarts, resulting in a dense structure. The results demonstrated that the tart filling was compact. In addition, when the percentage of fat substitute reached 30%, the egg tarts exhibited superior morphology, color, and internal structure. These results suggest that the WP-GG complex as a promising fat substitute in low-fat egg tart products.