Preparation And Application Of A Fat Replacer Compounding Barley β-glucan With Wheat Protein

Fat replacer can partly replace the fat in the food without significantly affecting the quality of food.It can even simulate the statement of fat component under the condition of totally fat reduction,thus changing the texture of low-fat or non-fat food,promoting the flavor release to the ideal condition.Finally,it will reduce the risk of various diseases caused by excessive intake of fat without changing the taste.Since the 21st century,people’s requirements for food have gradually shifted from satiety to high quality and healthier.Therefore,the research on safe and suitable fat replacers is a very promising direction.In this paper,barleyβ-glucan was used to modify wheat gluten protein by glycosylation,and the effects of glycosylation reaction on the physical and chemical properties of wheat protein were determined.The possibility of using the copolymer complex as fat replacer for microwave cake was discussed.Firstly,the glycosylation process of barleyβ-glucan and wheat protein was studied.According to the measurement of graft degree and browning degree,when the mass ratio of sugar to protein in the aqueous solution was 1:1 and the reaction time was 45 min,the degree of glycosylation reaction of the system was the largest,the graft degree reached 35.4%,and the browning degree was stable during the reaction process.Scanning electron microscope observation and surface hydrophobicity measurement showed that glycosylation introduced hydrophilic hydroxyl group into wheat protein,which changed the secondary structure of wheat gluten protein,and this was confirmed by Fourier transform infrared spectroscopy.Secondly,the effect of glycosylation reaction on the properties of wheat protein was studied.The results showed that the glycation reaction could significantly improve the solubility,water and oil holding capacity,emulsification and foaming properties of wheat protein.The water holding capacity increased from 35.04%to 54.98%,the oil holding capacity increased from 13.04%to 46.11%,the emulsification capacity increased from 8.15 m~2/g to 10.11 m~2/g,and the emulsification stability increased from 38.39%to 90.05%.The action sites of glycosylated wheat protein were determined by the observation of emulsion micromorphology.The rheological properties of microwave cake batter supplemented with barleyβ-glucan,wheat protein and glycosylated wheat protein at different oil reduction levels were studied.It was preliminarily indicated that glycosylated wheat protein solution had the potential to replace 50%oil content in microwave cake batter.Finally,the influence of different microwave cake recipes on the properties of microwave cake was studied.In terms of apparent properties,when 10 mg/m L glycosylated wheat protein solution was added and the oil reduction was 50%,microwave cake could better simulate the specific volume and color of the cake sample without oil reduction.When the moisture content in the cake batter continued to increase and the oil reduction was high,the moisture had a negative effect on the apparent properties of the microwave cake,which was shown as the viscosity of the upper surface increased and the specific volume decreased.In terms of texture characteristics,adding 10 mg/m L glycosylated wheat protein solution and reducing the oil content by 50%could better simulate the hardness,cohesion,chewiness and resilience of the cake without oil reduction,which was consistent with the sensory evaluation results.This provides a theoretical basis for the application of glycosylated wheat protein as a fat replacer in bakery food.