Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions.

Autor: Cheng J; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Key Laboratory of Dairy Science (KLDS), Ministry of Education, Northeast Agricultural University, Harbin, Heilongjiang 150030, China., Dudu OE; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150090, China., Wang D; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Key Laboratory of Dairy Science (KLDS), Ministry of Education, Northeast Agricultural University, Harbin, Heilongjiang 150030, China., Li X; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Key Laboratory of Dairy Science (KLDS), Ministry of Education, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: hrblxd@163.com., Yan T; College of Life Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: yantingsheng@neau.edu.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2020 Apr 25; Vol. 310, pp. 125949. Date of Electronic Publication: 2019 Dec 04.
DOI: 10.1016/j.foodchem.2019.125949
Abstrakt: The effect of interfacial competitive adsorption of glyceryl monostearate (GMS) with proteins and GMS-fat (anhydrous milk fat; coconut oil) interactions on the fat crystallization behavior and stability of whipped-frozen emulsions were investigated. The results indicated GMS retarded the nucleation of emulsified anhydrous milk fat, but accelerated crystal growth. A contrasting outcome was elicited by emulsified coconut oil. Increasing GMS concentration strengthened and weakened the structural networking within anhydrous milk fat and coconut oil emulsions, respectively, which was evidenced by the oscillatory rheology results. Anhydrous milk fat whipped-frozen emulsions were characterized by increased partial coalescence degree with increasing GMS concentration. However, lower partial destabilization index and insignificant effect of GMS was found in coconut oil systems. Confocal laser scanning micrographs revealed that big clumps of fat globules were present at air bubble surfaces in anhydrous milk fat whipped-frozen emulsions, while only some individual fat globules were observed in coconut oil systems.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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