Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum |
| |
Authors: | Saehun Mun Young-Lim Kim Choon-Gil Kang Kwan-Hwa Park Jae-Yong Shim Yong-Ro Kim |
| |
Institution: | 1. Center for Agricultural Biomaterials and Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 151-742, Republic of Korea;2. Ottogi Research Center, Anyang, Republic of Korea;3. Department of Food and Animal Biotechnology, Seoul National University, Seoul, Republic of Korea;4. Department of Food and Biotechnology, Food and Bio-Industrial Research Center, Hankyong National University, Ansung, Gyeonggi 456-749, Republic of Korea |
| |
Abstract: | In this study a disproportionating enzyme, 4-α-glucanotransferase (4αGTase), was used to modify the structural properties of rice starch to produce a suitable fat substitute in reduced-fat (RF) mayonnaise. The mayonnaise fat was partially substituted with the 4αGTase-treated starch paste at levels up to 50% in combination with xanthan gum and the physical and rheological properties of the modified RF mayonnaise samples were investigated. All mayonnaises prepared in this study exhibited shear thinning behavior and yield stress. Viscoelastic properties of mayonnaise were characterized using dynamic oscillatory shear test and it was observed that mayonnaises exhibited weak gel-like properties. The magnitude of elastic and loss moduli was also affected by 4αGTase-treated starch concentration and presence of xanthan gum. In relation to microstructure, RF mayonnaise prepared with 3.8 or 5.6 wt% of 4αGTase-treated starch and xanthan gum showed smaller droplets. The use of 5.6 wt% of 4αGTase-treated starch and 0.1 wt% of xanthan gum produced a RF mayonnaise with similar rheological properties and appearances as FF mayonnaise with gum. This study demonstrated a high feasibility for using 4αGTase-treated rice starch as a viable fat replacer in mayonnaise. |
| |
Keywords: | Mayonnaise Reduced fat Viscoelastic properties 4α GTase |
本文献已被 ScienceDirect 等数据库收录! |
|