Open AccessFaba bean protein in reduced fat/cholesterol mayonnaise: extraction and physico-chemical modification process
Author(s) -
Mahya Ouraji,
Mazdak Alimi,
Ali Motamedzadegan,
Shirin Shokoohi
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-019-04211-9
Subject(s) - yolk , extraction (chemistry) , emulsion , chemistry , sonication , zeta potential , chromatography , solubility , vicia faba , food science , globules of fat , rheology , materials science , biochemistry , organic chemistry , biology , botany , milk fat , nanoparticle , nanotechnology , linseed oil , composite material
Effect of faba bean enzymatic protein extraction process parameters were investigated at different ultrasound powers (200, 300 and 400 W), sonication times (15, 25 and 35 min), enzyme dosages (0.15, 0.3 and 0.45%) and enzyme treatment times (15, 25 and 35 min). Physico-functional characterization of the protein samples through solubility, zeta potential, color, fat adsorption, emulsifying and foaming capacity measurements suggested faba protein as a promising substituent to egg yolk powder in reduced fat mayonnaise formulation. Reduced-fat mayonnaise formulation containing different faba protein/egg yolk powder ratios were prepared and characterized through rheological analyses as well as emulsion stability, texture, color and microstructural evaluations. The formulations containing equal compositions of faba bean protein and egg yolk powder (0.375%) and also the one with 0.5% faba bean protein and 0.25% egg yolk powder were finally suggested to substitute the conventional formulation.