The study systematically investigated the impact of incorporating three different sources of galactomannans (locust bean gum, Gleditsia sinensis Lam gum, and guar gum) at specific concentration gradients on the characteristics of cheese sticks.A comprehensive analysis was conducted based on the specified ratios of lactic acid (0.5%), carrageenan (0.84%), emulsified salt (1.2%), mozzarella cheese (35%), butter (12%) and sucrose (10%), including rheology, texture profiling, water-holding assessment, water distribution characteristics, microstructural observation, as well as viscosity and fluidity tests.The corresponding results were compared to ascertain the effects and distinctions of galactomannans on product performance.Preliminary results of rheological tests revealed the basic structural framework of the cheese stick is an emulsion gel system with butter as rigid filler and casein and polysaccharide gels as continuous phases.It was found that at lower concentrations (0.12%), locust bean gum and Gleditsia sinensis Lam gum had a detrimental effect on the gel structure of the system, while guar gum demonstrated excellent compatibility.When the polysaccharide addition is above 0.36% all samples exhibited a uniform microstructure and enhanced water-holding capacity, however, differences in water distribution among samples with different polysaccharide additions are not significant.Among the samples, those with locust bean gum addition exhibited good elasticity, fluidity, and a soft texture.In contrast, samples with added Gleditsia sinensis Lam gum exhibited a soft texture and excellent gel performance but lacked fluidity and elasticity.Finally, the samples with added guar gum exhibited high hardness, elasticity, and good fluidity.
[1] 孙旗. 胡萝卜-芒果果蔬泥复合再制干酪的研制[D].哈尔滨:东北农业大学, 2019.
SUN Q.Development of carrot-mango fruit and vegetable mud processed cheese[D].Harbin:Northeast Agricultural University, 2019.
[2] 朱盼盼. 常温奶酪加工技术研究及产品货架期稳定性评价[D].银川:宁夏大学, 2022.
ZHU P P.Processing technology and shelf life stability prediction of room temperature cheese[D].Yinchuan:Ningxia University, 2022.
[3] 胡惠敏. 淀粉代替乳化盐在再制干酪中的应用[D].呼和浩特:内蒙古农业大学, 2013.
HU H M.Starch as the substitute of emulsifying salts on the application of processed cheese[D].Hohhot:Inner Mongolia Agricultural University, 2013.
[4] 边燕飞, 闫清泉, 李志国, 等.乳清蛋白与酪蛋白比例对UHT再制干酪品质的影响[J].食品工业, 2019, 40(7):119-121.
BIAN Y F, YAN Q Q, LI Z G, et al.Effect of ratio of casein and whey on quality of UHT processed cheese[J].The Food Industry, 2019, 40(7):119-121.
[5] WANG X C, CUI X F, DU Y N, et al.Gel formation of scallop (Patinopecten yessoensis) male gonad hydrolysates combined with κ-carrageenan and locust bean gum[J].Journal of Food Processing and Preservation, 2022, 46(12).
[6] BRIGHENTI M, GOVINDASAMY-LUCEY S, JAEGGI J J, et al.Behavior of stabilizers in acidified solutions and their effect on the textural, rheological, and sensory properties of cream cheese[J].Journal of Dairy Science, 2020, 103(3):2065-2076.
[7] 武晗, 刘怀伟, 李晓东.干酪融化性测量方法及其研究进展[J].中国乳品工业, 2007, 35(3):40-42.
WU H, LIU H W, LI X D.Measurement method and progress on meltability of cheese[J].China Dairy Industry, 2007, 35(3):40-42.
[8] HINRICHS R, GÖTZ J, NOLL M, et al.Characterisation of the water-holding capacity of fresh cheese samples by means of low resolution nuclear magnetic resonance[J].Food Research International, 2004, 37(7):667-676.
[9] PANDEY P K, RAMASWAMY H S, ST-GELAIS D.Water-holding capacity and gel strength of rennet curd as affected by high-pressure treatment of milk[J].Food Research International, 2000, 33(8):655-663.
[10] MIOCINOVIC J, MILORADOVIC Z, RADOVANOVIC M, et al.Sodium reduction by partial and total replacement of NaCl with KCl in Serbian white brined cheese[J].Foods, 2022, 11(3):374.
[11] HASSAN A N, FRANK J F, CORREDIG M.Microstructure of feta cheese made using different cultures as determined by confocal scanning laser microscopy[J].Journal of Food Science, 2002, 67(7):2750-2753.
[12] XU W, LI Z F, LI H, et al.Stabilization and microstructural network of Pickering emulsion using different xanthan gum/lysozyme nanoparticle concentrations[J].LWT, 2022, 160:113298.
[13] ZHAO M, HUANG X, ZHANG H, et al.Probiotic encapsulation in water-in-water emulsion via heteroprotein complex coacervation of type-a gelatin/sodium caseinate[J].Food Hydrocolloids, 2020, 105:105790.
[14] PRAJAPATI V D, JANI G K, MORADIYA N G, et al.Galactomannan:A versatile biodegradable seed polysaccharide[J].International Journal of Biological Macromolecules, 2013, 60:83-92.
[15] WU Y, LI W, CUI W, et al.A molecular modeling approach to understand conformation-functionality relationships of galactomannans with different mannose/galactose ratios[J].Food Hydrocolloids, 2012, 26(2):359-364.
[16] ČERNÍKOVÁ M, BUŇKA F, POSPIECH M, et al.Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production[J].International Dairy Journal, 2010, 20(5):336-343.
[17] DIMITRELI G, THOMAREIS A S.Effect of chemical composition on the linear viscoelastic properties of spreadable-type processed cheese[J].Journal of Food Engineering, 2008, 84(3):368-374.
[18] BARAK S, MUDGIL D.Locust bean gum:Processing, properties and food applications:A review[J].International Journal of Biological Macromolecules, 2014, 66:74-80.
[19] ARDA E, KARA S, PEKCAN Ö.Synergistic effect of the locust bean gum on the thermal phase transitions of κ-carrageenan gels[J].Food Hydrocolloids, 2009, 23(2):451-459.
[20] BIRCH G.Carbohydrate chemistry for food scientists[J].Food Chemistry, 1997, 60(4):690.
[21] JENKINS P, SNOWDEN M.Depletion flocculation in colloidal dispersions[J].Advances in Colloid and Interface Science, 1996, 68:57-96.
[22] LEFEVERE I, DEWETTINCK K, HUYGHEBAERT A.Cheese fat as driving force in cheese flow upon melting[J].Milchwissenschaft-milk Science International, 2000, 55:563-566.
[23] BANVILLE V, POWER N, POULIOT Y, et al.Relationship between baked-cheese sensory properties and melted-cheese physical characteristics[J].Journal of Texture Studies, 2015, 46(5):321-334.
[24] LIU Z B, ZHANG M, BHANDARI B, et al.Impact of rheological properties of mashed potatoes on 3D printing[J].Journal of Food Engineering, 2018, 220:76-82.
[25] XIAO R, LIU M, TIAN Q, et al.Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt[J].Frontiers in Microbiology, 2023, 13:1107092.
[26] XU X Y, CUI H T, YUAN Z H, et al.Effects of different combinations of probiotics on rheology, microstructure, and moisture distribution of soy materials-based yogurt[J].Journal of Food Science, 2022, 87(7):2820-2830.
[27] TIDONA F, ALINOVI M, FRANCOLINO S, et al.Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production:Rheological and water-related properties[J].LWT, 2021, 137:110391.
[28] LÓPEZ D N, GALANTE M, ALVAREZ E M, et al.Effect of the espina corona gum on caseinate acid-induced gels[J].LWT-Food Science and Technology, 2017, 85:121-128.
[29] PANG Z H, DEETH H, BANSAL N.Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels[J].Food Research International, 2015, 72:62-73.
[30] CHEN Y, LIAO M L, BOGER D V, et al.Rheological characterisation of κ-carrageenan/locust bean gum mixtures[J].Carbohydrate Polymers, 2001, 46(2):117-124.
