Replacement of fat with highland barley β-glucan in zein-based cheese: Structural, rheological, and textual properties
Nowadays, few plant-based cheese provides satisfactory viscoelastic property like conventional cheese, promoting the application of zein. Our study prepared zein-based cheese containing different concentrations (0–30 %) of highland barley β-glucan (HBG) as a fat replacer. Increased HBG caused smalle...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523003504 |
| _version_ | 1797383710561009664 |
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| author | Lijun Liu Guobao Huang Shuying Li Qifan Meng Fayin Ye Jia Chen Jian Ming Guohua Zhao Lin Lei |
| author_facet | Lijun Liu Guobao Huang Shuying Li Qifan Meng Fayin Ye Jia Chen Jian Ming Guohua Zhao Lin Lei |
| author_sort | Lijun Liu |
| collection | DOAJ |
| description | Nowadays, few plant-based cheese provides satisfactory viscoelastic property like conventional cheese, promoting the application of zein. Our study prepared zein-based cheese containing different concentrations (0–30 %) of highland barley β-glucan (HBG) as a fat replacer. Increased HBG caused smaller and more uniform oil droplets in zein network. SAXS pattern implied Rg decreased from 0.936 nm to 0.567 nm with increased HBG concentration. The stretchability of Cheddar and Violife cheese was 23.69 cm and 6.72 cm, respectively, while that of zein-based cheese added with HBG was 7.76–16.47 cm. The melting behavior of zein-based cheese did not fully mimic Cheddar cheese, but those of HBG5 and HBG10 were more comparable than Violife cheese. Violife cheese lacked hardness and gumminess compared to Cheddar cheese, while more similarities in textural properties were observed between Cheddar and zein-based cheese added with 10 % HBG. Our results provide opportunities in creating meltable low-fat plant-based cheese. |
| first_indexed | 2024-03-08T21:25:06Z |
| format | Article |
| id | doaj.art-55ec08a920354f0aa0e634d6a99eaf35 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-08T21:25:06Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-55ec08a920354f0aa0e634d6a99eaf352023-12-21T07:36:32ZengElsevierFood Chemistry: X2590-15752023-12-0120100907Replacement of fat with highland barley β-glucan in zein-based cheese: Structural, rheological, and textual propertiesLijun Liu0Guobao Huang1Shuying Li2Qifan Meng3Fayin Ye4Jia Chen5Jian Ming6Guohua Zhao7Lin Lei8College of Food Science, Southwest University, Chongqing 400715, PR ChinaGuangxi Key Lab of Agricultural Resources Chemistry and Biotechnology, College of Chemistry and Food Science, Yulin Normal University, Yulin, Guangxi 537000, PR ChinaCollege of Food Science, Southwest University, Chongqing 400715, PR ChinaCollege of Food Science, Southwest University, Chongqing 400715, PR ChinaCollege of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR ChinaCollege of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR ChinaCollege of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR ChinaCollege of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR ChinaCollege of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Corresponding author at: College of Food Science, Southwest University, No. 2 Tiansheng Road, Chongqing 400715, PR China.Nowadays, few plant-based cheese provides satisfactory viscoelastic property like conventional cheese, promoting the application of zein. Our study prepared zein-based cheese containing different concentrations (0–30 %) of highland barley β-glucan (HBG) as a fat replacer. Increased HBG caused smaller and more uniform oil droplets in zein network. SAXS pattern implied Rg decreased from 0.936 nm to 0.567 nm with increased HBG concentration. The stretchability of Cheddar and Violife cheese was 23.69 cm and 6.72 cm, respectively, while that of zein-based cheese added with HBG was 7.76–16.47 cm. The melting behavior of zein-based cheese did not fully mimic Cheddar cheese, but those of HBG5 and HBG10 were more comparable than Violife cheese. Violife cheese lacked hardness and gumminess compared to Cheddar cheese, while more similarities in textural properties were observed between Cheddar and zein-based cheese added with 10 % HBG. Our results provide opportunities in creating meltable low-fat plant-based cheese.http://www.sciencedirect.com/science/article/pii/S2590157523003504Plant-based cheeseZeinHighland barley β-glucanStretchabilityMelting behaviorTextural properties |
| spellingShingle | Lijun Liu Guobao Huang Shuying Li Qifan Meng Fayin Ye Jia Chen Jian Ming Guohua Zhao Lin Lei Replacement of fat with highland barley β-glucan in zein-based cheese: Structural, rheological, and textual properties Food Chemistry: X Plant-based cheese Zein Highland barley β-glucan Stretchability Melting behavior Textural properties |
| title | Replacement of fat with highland barley β-glucan in zein-based cheese: Structural, rheological, and textual properties |
| title_full | Replacement of fat with highland barley β-glucan in zein-based cheese: Structural, rheological, and textual properties |
| title_fullStr | Replacement of fat with highland barley β-glucan in zein-based cheese: Structural, rheological, and textual properties |
| title_full_unstemmed | Replacement of fat with highland barley β-glucan in zein-based cheese: Structural, rheological, and textual properties |
| title_short | Replacement of fat with highland barley β-glucan in zein-based cheese: Structural, rheological, and textual properties |
| title_sort | replacement of fat with highland barley β glucan in zein based cheese structural rheological and textual properties |
| topic | Plant-based cheese Zein Highland barley β-glucan Stretchability Melting behavior Textural properties |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523003504 |
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