Whey Protein-Based High Internal Phase Emulsion Gel Characterization and Its Effect on the Textural and Melting Properties of Processed Cheese

文献类型： 外文期刊

第一作者： Li, Hongjuan

作者： Li, Hongjuan;Zhang, Leilei;Cao, Hongyu;Liu, Tingting;Xi, Ziyu;Li, Hongbo;Yu, Jinghua;Zhang, Shuwen;Pang, Xiaoyang;Chen, Xiaohong;Zou, Yang

作者机构：

关键词： Whey protein emulsion gel; High internal phase; Corn oil; Processed cheese; Texture; Melting properties

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：5.6； 五年影响因子：5.8 ）

ISSN： 1935-5130

年卷期： 2023 年

页码：

收录情况： SCI

摘要： Some undesirable physical characteristics of processed cheese due to insufficient fat emulsification have prompted extra ingredients to be added to compensate. Whey proteins offer promising nutritional and emulsifying properties. In this study, whey protein and corn oil were applied to high internal phase emulsion gels with enhanced texture of processed cheese while offering additional functional ingredients. Emulsion gels were prepared after pre-emulsification of different levels of corn oil and milk fat and used in cheese. The gel strength, water holding capacity (WHC), rheology, and thermal stability properties of gel, as well as the texture and melting properties of cheese, were characterized. Corn oil could be pre-emulsified by heat-denatured whey protein forming a stable hexagonal arrangement structure at higher oil content, and the emulsion gels exhibited good viscoelasticity, WHC, and thermal stability. In contrast, the high crystallinity of milk fat conferred hardness to gel at higher oil content but was detrimental to the network structure of gel, with large gel particles and a rough network. The cheese made from high internal phase emulsion gels had a soft texture, and corn oil was more effective than milk fat in reducing the hardness of cheese, giving springness and cohesiveness to cheese, with a significant reduction in oil separation.

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