The utilization of an ultrasonic mung bean protein-starch conjugate as a fat substitute in whipping cream
文献类型： 外文期刊
作者： Feng, Xuewei 1 ; Zhu, Yingying 2 ; Zhang, Yongjiu 3 ; Hao, Xiyu 3 ; Li, Shiyu 1 ; Jiang, Chunyang 1 ; Su, Hang 1 ; Yao, Yang 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Crop Sci, Key Lab Grain Crop Genet Resources Evaluat & Utili, Beijing, Peoples R China
2.Zhengzhou Univ Light Ind, Coll Food & Bioengn, Henan Key Lab Cold Chain Food Qual & Safety Contro, Zhengzhou, Peoples R China
3.Heilongjiang Feihe Dairy Co Ltd, Beijing, Peoples R China
4.Heilongjiang Beiwei 47 Green Organ Food Co Ltd, Qiqihar, Peoples R China
关键词： ultrasound; mung bean protein-starch conjugate; whipping cream; physicochemical properties; in vitro digestibility
期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.5； 五年影响因子：4.2 ）
ISSN： 0022-5142
年卷期： 2025 年 105 卷 6 期
页码：
收录情况： SCI
摘要： BACKGROUNDAmidst the rising trend of healthy eating, there is a surge in demand for low-fat food options. Within the realm of fat substitutes, modified proteins have shown the most effective ability to replace fat due to their nutritional attributes and functional properties. This study focused on the development of a fat substitute for low-fat whipping cream using the conjugate of ultrasonic mung bean protein and mung bean starch. RESULTSOur findings revealed that the emulsifying properties and solubility of the conjugates were significantly superior to those of mung bean protein alone (P < 0.05). This enhancement was attributed to a smaller particle size, depolymerization of protein molecules and increased total sulfhydryl content, especially the conjugate formed by 60 min ultrasonic mung bean protein and mung bean starch (UMBP60+MS). Incorporating UMBP60+MS as a fat substitute at a 10% ratio in the formulation of low-fat whipping cream resulted in a product with enhanced apparent viscosity, superior environmental stability, and commendable sensory characteristics. Moreover, the fat digestion rate was significantly reduced by 13.5% with the 10% substitution. This 10% substitution also endowed the whipping cream with the most desirable beta '-type crystal morphology and the most stable three-dimensional network structure. An intimate encapsulation of fat globules by the conjugate was observed using cryogenic scanning electron microscopy. CONCLUSIONThe UMBP60+MS conjugate emerged as an effective fat substitute in whipping cream, providing significant contributions to addressing health concerns in the food industry. (c) 2024 Society of Chemical Industry.
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