Effect Of Oil Body From High Oil Soybeans And Low Oil Soybeans On The Quality And Stability Of Mayonnaise

As an oil storage organelle in plant seeds,soybean oil body(OB)is a natural emulsifier,which has good emulsion stability and oxidation stability.At the same time soybean oil body is also rich in polyunsaturated fatty acids,protein and tocopherol and other nutrients,so the application of soybean oil body to food,feed,cosmetics and medicine industries have broad market prospects.Mayonnaise is one of the most widely used seasonings in the world,it is an O/W type emulsion with.As consumers are increasingly pursuing the low-fat and low-cholesterol foods,so the development of mayonnaise with low-fat and low-cholesterol is very necessary.The purpose of this paper is to apply soybean oil body with good emulsification to mayonnaise to achieve the development of low-fat and low-cholesterol mayonnaise while expanding the practical application of soybean oil body.Two kinds of oil body were extracted from high oil soybean and low oil soybean by buffer solution extraction,then this paper used the oil body part(oil body:egg yolk was 8:2 and 9:1)and all the alternative egg yolk to product the mayonnaise.This paper analyzed the quality of oil body-mayonnaise and egg yolk mayonnaiseand and studied the effects of storage time on oil body-mayonnaise and common mayonnaise.This paper also carried out sensory evaluation of mayonnaise.The results was showed as following:(1)This article identified the specific formulation of oil body-mayonnaise.The formula of whole egg yolk:egg yolk 3.00%,soybean oil 60.00%,vinegar 7.00%,white sugar 30.00%.The formula of oil body:egg yolk is 8:2:oil body 8.00%,egg yolk 2.00%,soybean oil 70.00%,vinegar 5.00%,white sugar 15.00%.The formula of oil body:egg yolk is 9:1:oil body 11.70%,egg yolk 1.30%,soybean oil 60.00%,vinegar 6.00%,sugar 21.00%.The formula of whole oil body:oil body 13.00%,soybean oil 50.00%,vinegar 7.00%,white sugar 30.00%.(2)The discovery of the composition of the mayonnaise:oil body-mayonnaise were significantly higher in protein content than normal mayonnaise(P<0.05),and was significantly lower in the content of water,fat,cholesterol,palmitoleic acid and phospholipid than ordinary mayonnaise(P<0.05).In homologous oil body-mayonnaise,the content of water and protein increased with the increased of oil body content,the content of fat and cholesterol decreased with the increased of oil body content.The content of water,fat and protein of oil body-mayonnaise with high oil soybean at the same ratio were significantly lower than that of oil body-mayonnaise with low oil soybean(P<0.05),and the content of cholesterol was significantly higher than that of oil body-mayonnaise with low oil soybean(P<0.05).(3)Egg yolk mayonnaise had better properties in viscosity,texture and stability compared to oil body-mayonnaise;in homologous oil body-mayonnaise,the viscosity and texture exhibited better properties as the oil body content increased,and the stability,the stability exhibited better properties as the oil body content decreased;there was no significant difference in viscosity(P>0.05),texture and stability between different sources of oil body-mayonnaise with the same ratio.On the rheology:seven kinds of mayonnaise were pseudoplastic fluid,showed the characteristics of shear thinning.The rheology of 7 kinds of mayonnaise were mainly elastic and the mayonnaise exhibited the weak gel-like properties.(4)The results of 12 days of storage of mayonnaise at 60 ? showed that the oil body-mayonnaise had a smaller acid value,and the peroxide value of the two mayonnaise begun to rise after 4 d.In homologous oil body-mayonnaise,the acid value and peroxide value decreased with the increased of oil body content.The oil body-mayonnaise with low oil soybean had the smaller acid value and peroxide value than the oil body-mayonnaise with high oil soybean.(5)The sensory evaluation of 7 mayonnaise samples showed:there was no significant difference in the appearance and smell between the oil body-mayonnaise and the common mayonnaise(P>0.05),there was significant difference in the colour and taste between the oil body-mayonnaise and the common mayonnaise(P<0.05).In summary,compared with ordinary mayonnaise,the oil body-mayonnaise in the nutritional content,low fat,low cholesterol and storage stability had a certain advantage,but in the viscosity,texture,stability,color and taste yet to was improved.