摘要
成功地用脂肪替代品替代whip topping中部分油脂。在此基础上,对低脂样与标样进行了比较,并对其机理进行了初步探讨。经实验可以得出,脂肪替代品(多糖)与蛋白质之间在whip topping的体系中以次级键(即静电力、氢键、范德华力、疏水相互作用及大分子片段之间的热力学不相适性)和主级键(即通过Maillard 反应形成共价键)发生相互作用。次级键受pH值、离子强度、温度等影响较大,而主级键基本不受pH值、离子强度、温度等影响。
A fat substitute was successfully developed to replace part of the fat in the whip topping recipe. Comparison between whip topping with this substitute and commercial products of whip topping was made, and the mechanism thereof was also investigated. The experimental results indicated that the fat substitute, polysaccharides in nature, interacts with protein in the whip topping system via secondary bond, i.e., electrostatic force, hydrogen bond ,van de waals force, hydropholic interaction, and thermal incompatibility of large molecular segments, and primary bond, i.e., covalent bond .The secondary bond was greatly influenced by pH, ionic strength and temperature ,while the primary bond was essentially not affected by these factors.
出处
《食品科技》
CAS
北大核心
2003年第9期63-65,共3页
Food Science and Technology
