Oil bodies extracted from high-oil soybeans (<i>Glycine max</i>) exhibited higher oxidative and physical stability than oil bodies from high-protein soybeans

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With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that the stability and sensory properties of mayonnaise substituted with SOB were affected due to there being less lecithin and SOB containing more water. Therefore, this study investigated the effects of different ratios of xanthan gum, pectin and modified starch as stabilizers on the apparent viscosity, stability, texture and microstructure of SOB-substituted mayonnaise. It was found that the apparent viscosity and stability of SOB-substituted mayonnaise increased significantly when xanthan gum, pectin and modified starch were added in a ratio of 2:1:1. Meanwhile, the emulsified oil droplets of SOB-substituted mayonnaise were similar in size and uniformly dispersed in the emulsion system with different thickener formulations. In addition, the storage stability of SOB-substituted mayonnaise was explored. Compared with full egg yolk mayonnaise, SOB-substituted mayonnaise had better oxidative stability and bacteriostatic, which is important for the storage of mayonnaise. This study provided a theoretical basis for the food industry application of SOB. Meanwhile, this study provided new ideas for the development and storage of low-fat mayonnaise.

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures

Wang

Sun

et al. 2022

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“…The particle size distribution and median particle size of three citrus fibers were measured according to the authors of [ 20 ] using a laser diffraction particle analyzer (HYL-1076, Haoyu Technology Co., Ltd., Liaoning, China). The sample groups and control groups were diluted with deionized water to a concentration of 0.5 mg/mL.…”

Section: Methodsmentioning

confidence: 99%

Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment

Jiang

Zhang

Huang

et al. 2022

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Effects of ball milling (BM) on the structure and physicochemical properties of three types of citrus fibers were investigated. With the extension of the grinding time, the particle size of citrus fibers significantly decreased. Fourier transform infrared spectroscopy (FTIR) showed that the three citrus fibers had similar chemical groups, and more -OH and phenolic acid groups were exposed after BM, and pectin and lignin were not degraded. Scanning electron microscope (SEM) results showed that the appearance of particles changed from spherical to fragmented, irregular shapes. The water holding capacity (WHC), oil holding capacity (OHC), and water swelling capacity (WSC) of citrus fibers LM, JK, and FS reached the maximum value after BM of 2 h (increasing by 18.5%), 4 h (increasing by 46.1%), and 10 h (increasing by 38.3%), respectively. After 10 h BM, citrus fibers FS and JK had the highest adsorption capacity of cholesterol and sodium cholate, increasing by 48.3% and 48.6%, respectively. This indicates that BM transforms the spatial structure of citrus fibers and improves their physicochemical properties.

“…The extraction of SOBs was performed based on the method of Zhou et al, with some improvements [ 10 ]. The soybean was cleaned several times, soaked in deionized water at 1:5 w / v for 15 h, and then mixed with 20% sucrose solution (1:5 w / v ) and ground in a tissue masher for 3 min.…”

Section: Methodsmentioning

confidence: 99%

“…At the same time, Oleosin, Caleosin and Steroleosin are embedded on the surface of the phospholipid membrane to form complete, independent, triacylglycerol-rich discrete membrane organelles with diameters ranging from 0.4 μm to 2.0 μm, which can provide energy for seed growth, development, and metabolism [ 8 , 9 ]. SOBs are mainly composed of neutral lipids (92~98%) ( w / w ), and also contain small amounts of protein and phospholipids [ 10 ]. Phospholipid molecules of water head are exposed in the cytoplasm, and therefore SOBs have a certain degree of hydrophilicity.…”

Section: Introductionmentioning

confidence: 99%

Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt

Dou

Sun

et al. 2022

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In this experiment, the effect of replacing milk fat with soybean fat body (25%, 50%, 75%, 100%) on the quality, antioxidant capacity and in vitro digestive characteristics of yogurt was investigated while maintaining the total fat content of the yogurt unchanged. The results showed that increasing the substitution amount of soy fat body for milk fat had little effect on the pH and acidity of yogurt during the storage period, while the physicochemical properties, degree of protein gel network crosslinking, saturated fatty acid content, PV value and TBARS value of the yogurt significantly decreased (p < 0.05). Meanwhile, protein content, solids content, unsaturated fatty acid content, tocopherol content and water holding capacity significantly increased (p < 0.05). Flavor analysis revealed that yogurts with soybean oil bodies were significantly different when compared to those without soybean oil bodies (p < 0.05), and yogurt with 25% substitution had the highest sensory score. After in vitro digestion, the free fatty acid release, antioxidant capacity and protein digestibility of soybean oil body yogurt were significantly higher (p < 0.05). The SDS-PAGE results showed that the protein hydrolysis of the soybean oil body yogurt was faster. Therefore, the use of an appropriate amount of soybean oil bodies to replace milk fat is able to enhance the taste of yogurt and improve the quality of the yogurt.