Effect of Replacing Milk Fat with Soybean Oil Bodies on Milk Stability and Yogurt Quality

被引：0

作者：

He S. ^{[1
]}

Zhou S. ^{[1
]}

Wang Y. ^{[1
]}

Li G. ^{[1
]}

Gao X. ^{[1
]}

Huang J. ^{[1
]}

Guo W. ^{[1
]}

机构：

[1] Henan Key Laboratory of Biomarker Based Rapid-Detection Technology for Food Safety, Food and Pharmacy College, Xuchang University, Xuchang

来源：

Shipin Kexue/Food Science | 2024年 / 45卷 / 12期

关键词：

anhydrous milk fat; fat replacement; soybean oil bodies; stability; yoghurt;

D O I：

10.7506/spkx1002-6630-20231007-032

中图分类号：

学科分类号：

摘要：

In this study, the stability of cow’s milk with fat replacement by soybean oil bodies (SOB) was investigated under different environmental conditions. Moreover, the effect of replacing milk fat with SOB or anhydrous milk fat (AMF) on the stability of milk stability and yogurt quality was evaluated. The results showed that the particle sizes of milk with fat replacement and raw milk were larger at pH 2.0 and 4.0 than at other pH values. The particle size of SOB milk was significantly higher than those of AMF milk and raw milk at pH 2.0–10.0 (P < 0.05). At NaCl concentrations ranging from 0 to 500 mmol/L except for 200 mmol/L, significantly higher particle sizes were observed for SOB milk than AMF milk (P < 0.05). However, all three milks were stable without droplet aggregation. Under different heat treatments, they were very stable. After 6 h of fermentation, SOB milk reached the ideal pH (about 4.5) of yogurt, while a longer fermentation period was required for AMF milk and raw milk. The viscosity of fermented SOB milk was significantly higher than those of fermented AMF and raw milk (P < 0.05), but they had similar good sensory and texture properties. This study can provide a reference for the application of soybean oil bodies as a substitute for milk fat in dairy product processing. © 2024 Chinese Chamber of Commerce. All rights reserved.

引用

页码：101 / 108

页数：7

共 27 条

[1] CHEN Y M, ZHAO L P, CAO Y Y, Et al., Oleosins (24 and 18 kDa) are hydrolyzed not only in extracted soybean oil bodies but also in soybean germination, Journal of Agricultural and Food Chemistry, 62, 4, pp. 956-965, (2014)
[2] ZAABOUL F, ZHAO Q L, XU Y J, Et al., Soybean oil bodies: a review on composition, properties, food applications, and future research aspects, Food Hydrocolloids, 124, (2022)
[3] MOHAMMED N K, MUHIALDIN B J, MEOR HUSSIN A S., Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream, Food Science & Nutrition, 8, 6, pp. 2608-2618, (2020)
[4] DELEU M, VACA-MEDINA G, FABRE J F, Et al., Interfacial properties of oleosins and phospholipids from rapeseed for the stability of oil bodies in aqueous medium, Colloids and Surfaces B: Biointerfaces, 80, 2, pp. 125-132, (2010)
[5] ZHANG S, CHEN H J, GENG F, Et al., Natural oil bodies from typical oilseeds: structural characterization and their potentials as natural delivery system for curcumin, Food Hydrocolloids, 128, (2022)
[6] LIN L J, LIAO P C, YANG H H, Et al., Determination and analyses of the N-termini of oil body proteins, steroleosin, caleosin and oleosin, Plant Physiology and Biochemistry, 43, 8, pp. 770-776, (2005)
[7] ISHII T, MATSUMIYA K, MATSUMURA Y, Combinational effects of acid and salt addition on colloidal, interfacial, and emulsifying properties of purified soybean oil bodies, Food Hydrocolloids, 111, (2021)
[8] WU N N, HUANG X, YANG X Q, Et al., Stabilization of soybean oil body emulsions using γ-carrageenan: effects of salt, thermal treatment and freeze-thaw cycling, Food Hydrocolloids, 28, 1, pp. 110-120, (2012)
[9] SUN Y F, ZHANG S, XIE F Y, Et al., Effects of covalent modification with epigallocatechin-3-gallate on oleosin structure and ability to stabilize artificial oil body emulsions, Food Chemistry, 341, 2, (2021)
[10] BONSEGNA S, BETTINI S, PAGANO R, Et al., Plant oil bodies: novel carriers to deliver lipophilic molecules, Applied Biochemistry and Biotechnology, 163, 6, pp. 792-802, (2011)

← 1 2 3 →