文献类型：期刊文献

英文题名：A "reduced-pressure distillation" method to prepare zein-based fat analogue for application in mayonnaise formulation

作者：Gu, Jiahui[1];Xin, Zhong[1];Meng, Xin[1];Sun, Shuzhen[2];Qiao, Qingan[2];Deng, Hongbo[2]

机构：[1]E China Univ Sci & Technol, State Key Lab Chem Engn, Shanghai 200237, Peoples R China;[2]Jilin Fuel Alcohol Co Ltd, Jilin 132101, Jilin, Peoples R China

年份：2016

卷号：182

起止页码：1

外文期刊名：JOURNAL OF FOOD ENGINEERING

收录：;EI(收录号：20161302145270);WOS:【SCI-EXPANDED(收录号:WOS:000374919400001)】；

基金：This work was funded by the National High Technology Research and Development Program of China, Grant No.2009AA05Z404 and Jilin Fuel Alcohol Co., Ltd.

语种：英文

外文关键词：DDGS; Zein; Xanthan gum; Microparticulation; Fat analogue; Mayonnaise

摘要：In this study, the zein extracted from distillers dried grains with solubles (DDGS) is utilized to produce a fat analogue, by employing a simple "reduced-pressure distillation microparticulation" method. The optimal conditions for preparing the fat analogue are as follows: a zein concentration of 3 w/v% (based on 60 v/v% ethanol water), an agitator speed of 200 rpm, a xanthan gum amount of 20 wt% (based on zein mass) and a heating temperature of 50 degrees C. The zein-based fat analogue obtained has a volume weighted mean diameter (D[4, 3]) of about 16 gm, which is then applied in the formulation of mayonnaise, at fat substitution ratios of 0% (full-fat), 20%, 40%, 60%, 80% and 100%, respectively. Based on the appearance, stability, total calorific value, as well as rheological, microstructure and sensory analyses, it may be concluded that the fat substitution ratio of no more than 40% is acceptable. This paper illustrates another high-value added use of zein. (C) 2016 Elsevier Ltd. All rights reserved.