Food and Fermentation Industries >

2021 , Vol. 47 >Issue 15: 111 - 119

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026544

Preparation and structure analysis of soybean protein isolate/konjac glucomannan complex fat substitute

  • LEI Ailing ,
  • FAN Shengyu ,
  • WANG Yanan ,
  • CHEN Hourong ,
  • ZHANG Fusheng
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  • College of Food Science,Southwest University,Chongqing 400715,China)

Received date: 2020-12-23

  Revised date: 2021-01-22

  Online published: 2021-08-23

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Abstract

In this paper, a composite of fat substitute was prepared using soy protein isolate (SPI) and konjac glucomannan (KGM) as raw materials. On the basis of a single-factor experiment, the optimal process parameters of SPI/KGM composite fat substitute were obtained. The total solid content and KGM were 8% and 0.8% respectively, with heating at 87 ℃. Under these conditions, the expansion ratio of the prepared SPI/KGM composite fat substitute was 53%, and the viscosity was 233.3 Pa·s. By the analysis of particle size distribution, it showed that the particle size of 50% was about 8.75 μm after micronization treatment for 20 min. Furthermore, scanning electron microscopy analysis found that the composite fat substitute had a fine and smooth appearance after micronization, which could be made as fat substitute. The fat substitute prepared by soybean protein isolate and konjac glucomannan was similar to fat in appearance, and had ideal functional characteristics in terms of rheological properties and expansion rate. The results provided data support for deep research and utilization of composite fat substitutes.

Key words： soy protein isolate; konjac glucomannan; fat substitute; physical and chemical properties; microstructure

Cite this article

LEI Ailing , FAN Shengyu , WANG Yanan , CHEN Hourong , ZHANG Fusheng . Preparation and structure analysis of soybean protein isolate/konjac glucomannan complex fat substitute[J]. Food and Fermentation Industries, 2021 , 47(15) : 111 -119 . DOI: 10.13995/j.cnki.11-1802/ts.026544

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