|
| Rheology and freeze-thaw stability of mayonnaise-like emulsion based on olive oil/coconut oil blends |
| |
| DOI：10.12166/j.zgyz.1003-7969/2020.11.011 |
| KeyWord:whey protein isolate mayonnaise-like emulsion olive oil coconut oil acidic pH freeze-thaw stability rheology |
| FundProject: |
|
| Hits: 1232 |
| Download times: 618 |
| Abstract: |
| With the mayonnaise-like system as the object, the effects of different ratio of olive oil to coconut oil(10∶ 0,9∶ 1,8∶ 2,7∶ 3) on rheology properties and freeze-thaw stability of whey protein isolate-egg yolk lecithin stabilized emulsion system at pH 3 were studied by Turbiscan, rheometer, particle size analyzer and microscope. The results showed that the viscosity and the elastic modulus (G′) of the emulsion increased as the increase of coconut oil proportion. The emulsions made from olive oil and coconut oil in a mass ratio of 7∶ 3 had the largest viscosity and the highest elastic modulus. All emulsion samples had a declined elastic modulus(G′) at 4-40 ℃, which indicated that the emulsion with a complete internal structure had a good stability during refrigerated transportation and storage. Egg yolk lecithin could improve the freeze-thaw stability of emulsions containing coconut oil (high content of saturated fatty acids), with the proportion of coconut oil (high saturation degree) increased, the freeze-thaw stability of the emulsion improved. As a result, the freeze-thaw stability of emulsion made from olive oil and coconut oil from high to low was mass ratio of 7∶ 3,8∶ 2,9∶ 1,10∶ 0. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
