| The production and consumption of food not only meets people’s needs for protein and other nutrients,but also must considers the balance between social,environmental and economic development.There is an urgent need to shift towards sustainable ways of producing and consuming food.Substituting plant protein for animal protein can reduce the environmental impact of food production and consumption.In this study,high internal emulsion and foam emulsion based on citrus fiber and corn peptide were constructed and their formation mechanism was explored to provide technical and theoretical reference for the development of plant-based substitutes for egg products and dairy products.In addition,the effects of restriction enzyme hydrolysis of soybean protein and addition of citrus fiber/ calcium phosphate on the taste and flavor of micronized soybean protein were investigated,which was helpful to expanded the application scenarios of plant protein fat substitutes.The main research results of this paper are as follows:(1)A high internal phase emulsion based on corn peptide and citrus fiber was prepared.The effects of pH,corn peptide and citrus fiber concentration on the emulsion were investigated and the physical and chemical properties and tribological properties of the emulsion were evaluated.Insoluble fiber expanded in water and the structure of phase network was obtained,corn peptide and citrus nanofibers modified by corn peptitde stabilized the oil-water interface together.When pH value was 3 or 4,the emulsion had the smallest particle size,the largest elastic modulus and viscosity modulus,and the best thixotropic recovery.With the total concentration of corn peptide and citrus fiber increased,the size remained the same,while the elastic modulus and viscosity modulus increased.HIPEs had good thermal stability,pH recovery,shear recovery and freeze-thaw recovery.What’s more,its friction coefficient lower than commercial mayonnaise,which meant that HIPEs had good taste.(2)Foam emulsion based on corn peptide and citrus fiber was prepared.We studied the interaction between corn peptide,phytic acid and calcium chloride,explored the influence of citrus fiber content and oil content on foam emulsion,and used coconut oil to simulate the crystalline fat of whipped cream.The hydrogen bond or van der Waals force between phytic acid and corn peptides enhanced the foaming property of the corn peptides,and the cross-linking of calcium chloride and corn peptides enhanced the stability of the emulsion.With the content of citrus fiber increased,the stability of emulsion increased,the height of foam and viscosity increased.Citrus fiber slowed the flow of water and bubbles.With the increase of oil content,the height of foam emulsion decreased,but enhanced its stability.It was closest to the texture of whipped cream when sunflower oil: coconut oil was 5: 5.(3)The effects of restriction enzyme hydrolysis of soybean protein and the addition of citrus fiber/ calcium phosphate on the stability,taste and volatile soyabean flavor components of micronized soybean protein were studied.The micronized protein prepared by enzymatic hydrolysis of soybean protein had good thermal stability.In addition,enzymatic hydrolysis reduced the flavor of soybean protein microparticles,friction coefficient and protein dissolution rate,but improved their morphological structure.The molecular weight of the enzymatic hydrolysis products was concentrated between 6.5-16 kDa,and the hydrolyzed protein fragments with smaller molecular weight were more likely to expose the active groups in the process of micronization,forming a denser aggregation structure through hydrophobic interaction and hydrogen bond.The addition of calcium phosphate further improved the flavor of the micronized soybean protein and reduced the difference in the friction coefficient between the protein particles with different hydrolysis degrees.Citrus fiber decreased the content of soybean flavor components and the friction coefficient of micrograined soybean protein. |
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