Development of reduced-fat mayonnaise using 4alphaGTase-modified rice starch and xanthan gum.
In this study a disproportionating enzyme, 4-alpha-glucanotransferase (4alphaGTase), was used to modify the structural properties of rice starch to produce a suitable fat substitute in reduced-fat (RF) mayonnaise. The mayonnaise fat was partially substituted with the 4alphaGTase-treated starch paste at levels up to 50% in combination with xanthan gum and the physical and rheological properties of the modified RF mayonnaise samples were investigated. All mayonnaises prepared in this study exhibited shear thinning behavior and yield stress. Viscoelastic properties of mayonnaise were characterized using dynamic oscillatory shear test and it was observed that mayonnaises exhibited weak gel-like properties. The magnitude of elastic and loss moduli was also affected by 4alphaGTase-treated starch concentration and presence of xanthan gum. In relation to microstructure, RF mayonnaise prepared with 3.8 or 5.6 wt% of 4alphaGTase-treated starch and xanthan gum showed smaller droplets. The use of 5.6 wt% of 4alphaGTase-treated starch and 0.1 wt% of xanthan gum produced a RF mayonnaise with similar rheological properties and appearances as FF mayonnaise with gum. This study demonstrated a high feasibility for using 4alphaGTase-treated rice starch as a viable fat replacer in mayonnaise.
Center for Agricultural Biomaterials and Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul 151-742, Republic of Korea.
Saehun
S
Mun
Young-Lim
YL
Kim
Choon-Gil
CG
Kang
Kwan-Hwa
KH
Park
Jae-Yong
JY
Shim
Yong-Ro
YR
Kim
D003116:Color; D003212:Condiments; D004041:Dietary Fats / Q000032:analysis*; D004655:Emulsions; D005524:Food Technology / Q000379:methods*; D006004:Glycogen Debranching Enzyme System / Q000378:metabolism*; D012275:Oryza / Q000737:chemistry* / Q000378:metabolism; D011135:Polysaccharides, Bacterial / Q000737:chemistry* / Q000378:metabolism; D012212:Rheology; D013213:Starch / Q000737:chemistry* / Q000378:metabolism
D004041:Dietary Fats; D004655:Emulsions; D006004:Glycogen Debranching Enzyme System; D011135:Polysaccharides, Bacterial; D013213:Starch; C020569:4 alpha-glucanotransferase; C002563:xanthan gum