Synergistic fabrication and characterization of high-protein and fat-reduced vegetarian mayonnaise stabilized by natural Quillaja saponin and soybean protein isolate

Abstract

Abstract: Natural Quillaja saponin (QS) has been widely used in emulsified foods due to its native source and highly interfacial assembly activity. Owing to the synergistic effect between QS and soy protein isolate (SPI) in the stabilization of stably high-internal-phase emulsion gels, a high-protein and fat-reduced vegetarian mayonnaise was successfully constructed using the soy protein functional ingredient to fully replace the egg yolks. The appearance, droplet size, texture, rheological properties, heat and freeze-thaw of stability of the vegetarian mayonnaise were characterized compared to two representative commercial mayonnaise by static light scattering, laser confocal, texture and rheology. It was found that high-protein and fat-reduced vegetarian mayonnaises (10 g/100g protein, 50 g/100g fat; 11g/100g protein, 40 g/100 fat) were fabricated by the synergistic effect of SPI and QS, and comparable with commercial mayonnaises. In the system, QS not only endowed a viscosity-thinning texture modifier for protein-rich emulsion products, but gave superior thermal stability and freeze-thaw stability to the resulted vegetarian mayonnaise. This finding will provide theoretical and technical guidance for the development and application of "high-protein" and "fat-reduced" plant protein-based emulsified foods.

Key words: plant-based foods, soy protein, high-protein foods, reduced-fat foods, vegetarian mayonnaise

CLC Number:

References

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