鼠李糖脂(rhamnolipids,RLs)是一种无毒、具有乳化性、抑菌性等多种活性的糖脂类生物表面活性剂,在食品中具有潜在的应用价值。为探究RLs在海绵蛋糕中的应用前景,该研究测定了RLs不同添加比例对海绵蛋糕面糊密度、黏度、微观结构以及成品的比容、烘焙损失率、色泽、气孔结构和全质构的影响,同时对蛋糕成品进行感官评价。结果表明,添加质量分数0.05%~0.10% RLs可以显著降低蛋糕面糊密度、提升黏度,增强面糊的持气能力和起泡性。与蔗糖酯作用效果类似,添加0.05%~0.20%(质量分数,下同)RLs能有效改善蛋糕品质,其中0.10%添加量的整体改善效果更为突出。此时,制作蛋糕的比容达到4.30 mL/g,比对照组增大约7%,同时,蛋糕的烘焙损失率最小,表皮和芯部色泽无明显变化。差示量热扫描和X射线衍射分析表明,RLs能够与淀粉形成络合物,增加晶体结晶度,提高蛋糕的热稳定性。全质构分析显示,添加量0.10% RLs制作蛋糕硬度比对照组降低了34.65%,而且内聚性、回复性都有显著提高,口感更加松软细腻,综合感官评分最高达84分。研究结果可为RLs用于改善海绵蛋糕品质提供参考。
Rhamnolipids is a kind of glycolipid biosurfactants with emulsifying, non-toxic, antibacterial and other activities, which has potential application value in food. In order to explore the application prospect of rhamnolipids in sponge cake, the paste density, viscosity, microstructure, specific volume, baking loss rate, color, pore structure and total texture of sponge cake were measured by adding rhamnolipids in different proportions. At the same time, the sensory evaluation of the cakes was carried out. Results showed that the cake batter density decreased significantly, the viscosity increased and the air holding capacity and foaming property of the batter increased, as 0.05%-0.10% (fraction) rhamnolipids added. Similar to the effect of sucrose esters, adding 0.05%-0.20% ( fraction) rhamnolipids could effectively improve cake quality, of which the addition of 0.10% was more prominent. At this time, the specific volume of reached 4.30 mL/g, about 7% higher than that of the control group. At the same time, the baking loss rate of cake was the smallest, and the color of skin and core had no obvious change. Differential scanning calorimetry and X-ray diffraction analysis showed that rhamnolipids could form a complex with starch, increase the crystallinity of the crystal and improve the thermal stability of the cake. The hardness of the cake made with 0.10% rhamnolipids was 34.65% lower than that of the control group, the cohesion and recovery were significantly improved, and the taste was soft. The highest sensory score was 84. These results could provide reference for improving the quality of sponge cake with rhamnolipids.
[1] DIZLEK H, OZER M S.The impacts of various ratios of different hydrocolloids and surfactants on quality characteristics of corn starch based gluten-free bread[J].Cereal Research Communications, 2016, 44(2):298-308.
[2] MORELL P, FISZMAN S M, VARELA P, et al.Hydrocolloids for enhancing satiety:Relating oral digestion to rheology, structure and sensory perception[J].Food Hydrocolloids, 2014, 41:343-353.
[3] PASUKAMONSET P, PUMALEE T, SANGUANSUK N, et al.Physicochemical, antioxidant and sensory characteristics of sponge cakes fortified with Clitoria ternatea extract[J].Journal of Food Science and Technology, 2018, 55(8):2881-2889.
[4] BONG D.Effects of sucrose, sugar alcohols and whey protein concentration on foaming properties of native whey protein concentrate and whey protein isolate[D].Madison,Wisconsin:University of Wisconsin-Madison, 2010.
[5] MCCLEMENTS D J, BAI L, CHUNG C.Recent advances in the utilization of natural emulsifiers to form and stabilize emulsions[J].Annual Review of Food Science and Technology, 2017, 8(1):205-236.
[6] GAO H T, XU R, CAO W X, et al.Food emulsifier glycerin monostearate increases internal exposure levels of six priority controlled phthalate esters and exacerbates their male reproductive toxicities in rats[J].PLoS One, 2016, 11(8):e0161253.
[7] SAłEK K, EUSTON S R.Sustainable microbial biosurfactants and bioemulsifiers for commercial exploitation[J].Process Biochemistry, 2019, 85:143-155.
[8] ESLAMI P, HAJFARAJOLLAH H, BAZSEFIDPAR S.Recent advancements in the production of rhamnolipid biosurfactants by Pseudomonas aeruginosa[J].RSC Advances, 2020, 10(56):34014-34032.
[9] ABDEL-MAWGOUD A M, LÉPINE F, DÉZIEL E.Rhamnolipids:Diversity of structures, microbial origins and roles[J].Applied Microbiology and Biotechnology, 2010, 86(5):1323-1336.
[10] MCCLEMENTS D J, GUMUS C E.Natural emulsifiers—Biosurfactants, phospholipids, biopolymers, and colloidal particles:Molecular and physicochemical basis of functional performance[J].Advances in Colloid and Interface Science, 2016, 234:3-26.
[11] SINUMVAYO J P.Agriculture and food applications of rhamnolipids and its production by Pseudomonas aeruginosa[J].Journal of Chemical Engineering & Process Technology, 2015, 6(2):2-8.
[12] VAN HAESENDONCK I, VANZEVEREN E.Rhamnolipids in bakery products:US20060233935[P].2006-10-19.
[13] KIRAN G S, PRIYADHARSINI S, SAJAYAN A, et al.Production of lipopeptide biosurfactant by a marine Nesterenkonia sp.and its application in food industry[J].Frontiers in Microbiology, 2017, 8:1138.
[14] NITSCHKE M, COSTA S G V A O.Biosurfactants in food industry[J].Trends in Food Science & Technology, 2007, 18(5):252-259.
[15] 郝月慧. 三种糖醇影响无糖海绵蛋糕品质的比较研究[D].无锡:江南大学, 2014.
HAO Y H.Comparative study on the effects of three sugar alcohols on the quality of sugar-free sponge cake[D].Wuxi:Jiangnan University, 2014.
[16] 陈诚, 张宾乐, 王家宝, 等.蔗糖酯与淀粉酶改善海绵蛋糕品质特性[J].食品科学, 2018, 39(24):1-6.
CHEN C, ZHANG B L, WANG J B, et al.Effect of different sucrose esters and amylases on improving the quality of sponge cake[J].Food Science, 2018, 39(24):1-6.
[17] SÁNCHEZ-PARDO M E, ORTIZ-MORENO A, MORA-ESCOBEDO R, et al.Comparison of crumb microstructure from pound cakes baked in a microwave or conventional oven[J].LWT-Food Science and Technology, 2008, 41(4):620-627.
[18] RONDA F, OLIETE B, GÓMEZ M, et al.Rheological study of layer cake batters made with soybean protein isolate and different starch sources[J].Journal of Food Engineering, 2011, 102(3):272-277.
[19] DÍAZ-RAMÍREZ M, CALDERÓN-DOMÍNGUEZ G, GARCÍA-GARIBAY M, et al.Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake[J].Food Hydrocolloids, 2016, 61:633-639.
[20] CHESTERTON A K S, PEREIRA DE ABREU D A, MOGGRIDGE G D, et al.Evolution of cake batter bubble structure and rheology during planetary mixing[J].Food and Bioproducts Processing, 2013, 91(3):192-206.
[21] HICSASMAZ Z, YAZGAN Y, BOZOGLU F, et al.Effect of polydextrose-substitution on the cell structure of the high-ratio cake system[J].LWT-Food Science and Technology, 2003, 36(4):441-450.
[22] KIM C S.Interactions between starches, sugars, and emulsifiers in high-ratio cake model systems[J].Cereal Chemistry, 1992, 69:206-212.
[23] SÁNCHEZ M, ARANDA F J, ESPUNY M J, et al.Aggregation behaviour of a dirhamnolipid biosurfactant secreted by Pseudomonas aeruginosa in aqueous media[J].Journal of Colloid and Interface Science, 2007, 307(1):246-253.
[24] KATZ F R, FURCSIK S L, TENBARGE F L, et al.Behavior of starches derived from varieties of maize containing different genetic mutations:Effects of starch genotype on granular morphology[J].Carbohydrate Polymers, 1993, 21(2-3):133-136.
[25] MĂDĂLINA I, SILVIA M.A review of the hydrothermal treatments impact on starch based systems properties[J].Critical Reviews in Food Science and Nutrition, 2020, 60(22):3890-3915.
[26] SANGNARK A, NOOMHORM A.Effect of dietary fiber from sugarcane bagasse and sucrose ester on dough and bread properties[J].LWT-Food Science and Technology, 2004, 37(7):697-704.
[27] ZHOU J E, XUE R, LIU S X, et al.High di-rhamnolipid production using Pseudomonas aeruginosa KT1115, separation of mono/di-rhamnolipids, and evaluation of their properties[J].Frontiers in Bioengineering and Biotechnology, 2019, 7:245.
[28] NOURMOHAMMADI E, PEIGHAMBARDOUST S, HESARI J, et al.Effect of different concentrations of sorbitol and oligofructose as sucrose replacement on physico-chemical properties of low calorie sponge cake[J].Iranian Food Science and Technology Research Journal, 2011, 7:243-249.
[29] SCHIRMER M, JEKLE M, ARENDT E, et al.Physicochemical interactions of polydextrose for sucrose replacement in pound cake[J].Food Research International, 2012, 48(1):291-298.
[30] HAGER A S, ARENDT E K.Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat[J].Food Hydrocolloids, 2013, 32(1):195-203.
[31] DEWAEST M, VILLEMEJANE C, BERLAND S, et al.Effect of crumb cellular structure characterized by image analysis on cake softness[J].Journal of Texture Studies, 2018, 49(3):328-338.
