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Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate

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Abstract

There is an increasing interest in the development of cholesterol-free mayonnaise through the strategy to use food-grade polymeric emulsifiers to substitute or partially substitute egg yolk. In addition, mayonnaise-type emulsions or mayonnaise are usually susceptible to freezing. The work reported that a heated soy protein isolate (SPI) could perform as an effective sole stabilizer for mayonnaise-type high internal phase emulsions (HIPEs) with an outstanding freeze-thaw stability. Such HIPEs with a self-supporting morphology could be stabilized using the heated SPI at a protein concentration (c) as low as 0.3 wt.%. Increasing the c from 0.3 to 4.0 wt.% resulted in a progressive strengthening of gel network for the mayonnaise-type HIPEs, and the formation of finer droplets. All the as-formed HIPEs exhibited an elasticity-dominated rheological behavior, with the stiffness increasing the c. The elasticity of the gel-like HIPEs at low c values (e.g., 0.3 wt.%) was mainly associated with the formation of bridged emulsions, while that at high c values was more associated with the inter-droplet hydrophobic interactions between protein-coated droplets. All the mayonnaise-type HIPEs, formed even at a c value of 0.3 wt.%, were extremely stable against the freeze-thaw treatment. The high freeze-thaw stability seemed to be unrelated to the formation of ice crystals during the freezing. All the freeze-thawed HIPEs still exhibited a high long-term storage stability against coalescence, and their elasticity on the contrary became strengthened after the long-term storage. The findings have great implications for the development of cholesterol-free mayonnaise with a high freeze-thaw stability, suitable for food formulations.

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Acknowledgments

This work is supported by the NNSF of China (serial numbers: 31771917, 32172343 and 31471695), Guangzhou Natural Science Foundation under project (201904010143) and GDHVPS (2017).

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Authors and Affiliations

  1. The Research Group of Food Colloids and Nanotechnology, School of Food Science and Engineering, South China University of Technology, Guangzhou, China

    Zhi-Xuan Huang, Wei-Feng Lin & Chuan-He Tang

  2. Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China

    Yin Zhang & Chuan-He Tang

Authors
  1. Zhi-Xuan Huang
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  2. Wei-Feng Lin
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  3. Yin Zhang
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  4. Chuan-He Tang
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Correspondence to Wei-Feng Lin, Yin Zhang or Chuan-He Tang.

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Huang, ZX., Lin, WF., Zhang, Y. et al. Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate. Food Biophysics 17, 335–343 (2022). https://doi.org/10.1007/s11483-022-09722-1

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