Preparation of Plant-Based Mayonnaise with Wheat Gliadin/Gum Arabic Composite Colloidal Particles and Comparison of Their Properties
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Abstract:
Wheat gliadin/gum arabic (G/GA) composite colloidal particles were prepared by the anti-solvent method, which were then used in different concentrations (0.5~2.0 wt%) to prepare a stable high internal phase emulsion (HIPE). The particle size and properties of the composite colloid particles and emulsion showed that the average particle size of the composite colloid particles was 1.03 µm. With the increase in the concentration of the composite colloid particles (1.0~2.0 wt%), the droplet size decreased, and the arrangement of droplets became more compact, forming a more stable emulsion gel. The thixotropic recovery rate of mayonnaise in rheology was 98.62%, and the HIPE of different composite colloidal particle concentrations was 83.69% (0.5 wt%), 88.52 % (1.0 wt%), 86.53% (1.5 wt%), and 97.17% (2.0 wt%). The friction coefficient of all samples first decreased and then increased. In the thermal stability test, the microstructure of the 2.0 wt% G/GA-stabilized HIPE did not change significantly after heating. Additionally, the droplets remained spherical with the same size as that before treatment, indicating good thermal stability. In this study, plant-based mayonnaise was prepared with an HIPE stabilized by G/GA composite colloidal particles, and an HIPE with properties highly similar to those of mayonnaise was obtained, which had better thermal stability. The above results confirm that 2.0 wt% G/GA-stabilized HIPE can be developed and applied as vegetable protein-based mayonnaise, thus providing new ideas and data support for replacing traditional animal protein-based mayonnaise.
