Preparation and Characterization of Sodium Caseinate-Glycerol Diester Soft Cheese

HAN Yanping; GUO Xinglei; ZHOU Ling; XU Jing; SU Jingjing; ZHOU Zixuan; HAN Yang; WANG Juhua; XUE Xiuheng

doi:10.13386/j.issn1002-0306.2022100260

Volume 44 Issue 14

Jul. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(14): 1-8. > DOI: 10.13386/j.issn1002-0306.2022100260

HAN Yanping, GUO Xinglei, ZHOU Ling, et al. Preparation and Characterization of Sodium Caseinate-Glycerol Diester Soft Cheese[J]. Science and Technology of Food Industry, 2023, 44(14): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100260.

Citation:

PDF (2065 KB)

Preparation and Characterization of Sodium Caseinate-Glycerol Diester Soft Cheese

College of Tea and Food Science Technology, Anhui Agricultural University, Hefei 230036, China

More Information

Received Date: October 27, 2022
Available Online: May 16, 2023

Graphical Abstract

Abstract

Abstract

Objective: To explore the conditions of embedding diacylglycerol (DAG) with sodium casein (SC) and nano cellulose cellulose (NCC) as wall materials and improve the quality of functional fermented dairy products.Methods: Using milk fat as raw material, DAG was prepared by enzymolysis reaction. Using SC and NCC as wall materials, oil in water DAG emulsion was prepared. The addition amount of SC and NCC, particle size and homogeneous pressure of the emulsion under optimal preparation conditions were screened, and rheological analysis, texture analysis and sensory analysis were conducted on soft cheese with DAG nano-emulsion added. The stability difference between them was investigated and soft cheese was prepared as a fat substitute. Results: The optimum conditions for preparing sodium caseinate cellulose DAG lotion by the high-pressure homogenization method were as follows: NCC content 1.5%, SC content 5%, core wall ratio 1:1, homogenization pressure 100 MPa. All lotions are oils in water with particle sizes between 100~240 nm. By analyzing the characteristics of soft cheese, with the addition of DAG lotion, the elasticity of soft cheese increased, and the hardness, consistency, and cohesiveness all increased at first and then decreased. When the addition of lotion was 2%, the sensory quality was significantly higher than in other groups. Conclusion: In the NCC content of 1.5%, SC content of 5%, core wall ratio of 1:1, under the conditions of homogenization pressure of 100 MPa, DAG could be effectively embedded, and the embedding rate could reach 77.9%. When 2% DAG lotion was added to soft cheese, the sensory quality of the soft cheese could be significantly improved.
- DAG,
- sodium caseinate,
- nanocellulose,
- nano emulsion,
- soft cheese

FullText(HTML)

References (32)

References

[1]	李光辉. 甘油二酯的制备、性质及其在油包水型乳状液中的界面结晶和稳定性研究[D]. 广州: 暨南大学, 2018 LI G H. Preparation, properties, interfacial crystallization and stability of diglyceride in water in oil emulsion [D]. Guangzhou: Jinan University, 2018.
[2]	LAI O M, LO S K. 8-Diacylglycerol oils: Nutritional aspects and applications in foods[J]. Reducing Saturated Fats in Foods,2011:158−178.
[3]	SAITO S, FUKUHARA I, OSAKI N, et al. Consumption of alpha-linolenic acid-enriched diacylglycerol reduces visceral fat area in overweight and obese subjects: a randomized, double-blind controlled, parallel-group designed trial[J]. Journal of Oleo Science,2016,65(7):603−611. doi: 10.5650/jos.ess16059
[4]	CHO K H, HAN J M, JEONG T S, et al. Nutritionally enriched 1, 3-diacylglycerol-rich oil: low calorie fat with hypolipi-demic effects in rats[J]. Food Chemistry,2018,248:210−216. doi: 10.1016/j.foodchem.2017.12.066
[5]	ZHENG J S, WANG L, LIN M, et al. BMI Status influences the response of insulin sensitivity to diacylglycerol oil in chinese type 2 diabetic patients[J]. Asia Pacific Journal of Clinical Nutrition,2015,24(1):65−72.
[6]	TAGUCHIA H, OMACHIA T, NAGAOA T, et al. Dietary diacyl-glycerol suppresses high fat diet- induced hepatic fat accumulation and microsomal triacylglycerol transfer protein activity in rats[J]. The Journal of Nutrition Biochemistry,2002,13:678−683. doi: 10.1016/S0955-2863(02)00212-7
[7]	WANG Y F, LEE G L, HUANG Y H, et al. Sn-1, 2-diacylglycerols protect against lethal endotoxemia by controlling systemic inflammation[J]. Immunobiology,2016,221(11):1309−1318. doi: 10.1016/j.imbio.2016.05.007
[8]	TEDDY T, LAURIANNE V, XAVIER G, et al. Chemical modification of edible sodium caseinate: A new grafting method of oleic acid. Characterization and thermal properties of the conjugate[J]. Food Chemistry,2023,408:135140. doi: 10.1016/j.foodchem.2022.135140
[9]	DI G F A, VOLPE S, CAVELLA S, et al. Physical properties of active biopolymer films based on chitosan, sodium caseinate, and rosemary essential oil [J]. Food Packaging and Shelf Life, 2022, 32
[10]	姚梦柯, 张敏, 罗天淇, 等. 蛋白质强化对发酵乳品质和风味特性的影响[J]. 中国乳品工业,2021,49(12):21−27,38. [YAO M K, ZHANG M, LUO T Q, et al. Effect of milk protein on the quality and volatile flavor characteristics of fermented milk[J]. China Dairy Industry,2021,49(12):21−27,38. YAO M K, ZHANG M, LUO T Q, et al. Effect of milk protein on the quality and volatile flavor characteristics of fermented milk [J]. China Dairy Industry, 2021, 49(12): 21-27+38
[11]	ALI I, Al-DALALI S, HAO J. The stabilization of monascus pigment by formation of monascus pigment-sodium caseinate complex [J]. Food Chemistry, 2022, 384:132480−132480
[12]	张建润, 张晶, 宋亮, 等. 不同壁材对乳化溶剂蒸发法制备南极磷虾油纳米乳的影响[J]. 大连工业大学学报,2018,37(3):157−162. [ZHANG J R, ZHANG J, SONG L, et al. Effects of different wall materials on the preparation of Antarctic shrimp oil nano emulsion by emulsion solvent evaporation[J]. Journal of Dalian University of Technology,2018,37(3):157−162. ZHANG J R, ZHANG J, SONG L, et al. Effects of different wall materials on the preparation of Antarctic shrimp oil nano emulsion by emulsion solvent evaporation [J]. Journal of Dalian University of Technology, 2018, 37(3): 157-162.
[13]	孙勤, 王丽娟. 酪蛋白酸钠稳定的海藻油纳米乳液制备及表征[J]. 现代食品科技,2016(6):183−187. [SUN Q, WANG L J. Preparation and characterization of sodium caseinate stabilized seaweed oil nano lotion[J]. Modern Food Technology,2016(6):183−187. SUN Q, WANG L J. Preparation and characterization of sodium caseinate stabilized seaweed oil nano lotion [J]. Modern Food Technology, 2016(6): 183-187
[14]	FENG Y M, LEE Y. Surface modification of zein colloidal particles with sodium caseinate to stabilize oil-in-water pickering emulsion[J]. Food Hydrocolloids,2016,56:292−302. doi: 10.1016/j.foodhyd.2015.12.030
[15]	彭院, 张旭, 齐文慧, 等. 纳米纤维素稳定Pickering乳液及其在食品中应用研究进展[J]. 食品研究与开发,2023,44(2):196−202. [PENG Y, ZHANG X, QI W H, et al. Research progress of pickering emulsion stabilized by nanocellulose and the application in food[J]. Food Research and Development,2023,44(2):196−202. doi: 10.12161/j.issn.1005-6521.2023.02.029 PENG Y, ZHANG X, QI W H, et al. Research progress of pickering emulsion stabilized by nanocellulose and the application in food[J]. Food Research and Development, 2023, 44(2): 196-202 doi: 10.12161/j.issn.1005-6521.2023.02.029
[16]	董凤霞, 刘文, 刘红峰. 纳米纤维素的制备及应用[C]// 中国造纸学会第十五届学术年会论文集, 2012 DONG F X, LIU W, LIU H H. Preparation and application of nano cellulose [C]// Proceedings of the 15th Annual Academic Meeting of China Papermaking Society, 2012
[17]	陈夫山, 袁珊珊. 纳米纤维素的制备及其应用的研究进展[J]. 造纸科学与技术,2015,206(6):50−53. [CHEN F S, YUAN S S. Progress in preparation and application of nano cellulose[J]. Papermaking Science and Technology,2015,206(6):50−53. CHEN F S, YUAN S S. Progress in preparation and application of nano cellulose [J]. Papermaking science and technology, 2015, 206(6): 50-53.
[18]	FU S, TIAN C, LUCIA L A. Water sorption and barrier properties of cellulose nanocomposites[J]. Handbook of Nanocellulose and Cellulose Nanocomposites, 2017: 649-681.
[19]	LU X X, ZHANG H, LI Y, et al. Fabrication of milled cellulose particles-stabilized Pickering emulsions[J]. Food Hydrocolloids,2018,77:427−435. doi: 10.1016/j.foodhyd.2017.10.019
[20]	FUGE N, BEIJING H, JIAMEI, et al. Characterization of structure and stability of emulsions stabilized with cellulose macro/nano particles[J]. Carbohydrate Polymers,2018,199:314−319. doi: 10.1016/j.carbpol.2018.07.025
[21]	NG S K, NVAM K L, LAI O M, et al. Development of a palm olein oil-in-water (o/w) emulsion stabilized by a whey protein isolate nanofibrils-alginate complex[J]. LWT-Food Science and Technology,2017,82:311−317. doi: 10.1016/j.lwt.2017.04.050
[22]	钱雪丽, 陶宁萍, 王锡昌. 食品中纳米颗粒的制备、表征及其应用的研究进展[J]. 食品工业科技,2018,39(16):313−317,324. [QIAN X L, TAO N P, WANG X C. Progress in preparation, characterization and application of nanoparticles in food[J]. Food Industry Technology,2018,39(16):313−317,324. QIAN X L, TAO N P, WANG X C. Progress in preparation, characterization and application of nanoparticles in food [J]. Food Industry Technology, 2018, 39(16): 313-317, 324.
[23]	徐静, 高婷婷, 刘静雪, 等. 燕麦膳食纤维食品研究进展[J]. 粮食问题研究,2019(6):27−30. [XU J, GAO T T, LIU J X, et al. Research progress of oat dietary fiber food[J]. Research on Grain Problems,2019(6):27−30. XU J, GAO T T, LIU J X, et al. Research progress of oat dietary fiber food [J]. Research on Grain Problems, 2019, (06): 27-30.
[24]	DIFTIS N, KIOSSEOGLOU V. Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose[J]. Food Chemistry,2003,81(1):1−6. doi: 10.1016/S0308-8146(02)00236-4
[25]	冯慧敏. 玉米纤维胶在叶黄素纳米乳液中的应用研究[D]. 广州: 华南理工大学, 2017 FENG H M. Application of corn fiber glue in lutein nano Lotion [D]. Guangzhou: South China University of Technology, 2017.
[26]	邓伶俐, 余立意, 买尔哈巴·塔西帕拉提, 等. 纳米乳液与微乳液的研究进展[J]. 中国食品学报,2013(8):179−186. [DENG L L, YU L Y, MAGBAR T, et al. Research progress of nano lotion and micro lotion[J]. Chinese Journal of Food,2013(8):179−186. DENG L L, YU L Y, MAGBAR T, et al. Research progress of nano lotion and micro Lotion [J]. Chinese Journal of Food, 2013(8): 179-186
[27]	ANTON N, VANDAMME T F. Nano-emulsions and Micro-emulsions: Clarifications of the critical differences[J]. Pharmaceutical Research,2010,28(5):978−985.
[28]	康波, 齐军茹, 杨晓泉, 等. 纳米乳液的制备及稳定性研究进展[J]. 中国食品添加剂,2008(3):102−104. [KANG B, QI J R, YANG X Q, et al. Progress in preparation and stability of nano lotion[J]. Chinese Food Additives,2008(3):102−104. KANG B, QI J R, YANG X Q, et al. Progress in preparation and stability of nano Lotion [J]. Chinese Food Additives, 2008(3): 102-104
[29]	YESIM O, GOKCEM T K, MUSTAFA D, et al. Recent developments in industrial applications of nanoemulsions[J]. Advances in Colloid and Interface Science,2022,304:102685. doi: 10.1016/j.cis.2022.102685
[30]	曲伟光, 魏荣卿, 何冰芳, 等. 亲水梳状环氧聚合物载体柔性固定化脂肪酶[J]. 催化学报,2011,32(12):1869−1874. [QU W G, WEI R Q, HE B F, et al. Flexible immobilization of lipase on hydrophilic and comblike polymer support containing epoxy group[J]. Chinese Journal of Catalysis,2011,32(12):1869−1874. QU W G, WEI R Q, HE B F, et al. Flexible immobilization of lipase on hydrophilic and comblike polymer support containing epoxy group[J]. Chinese Journal of Catalysis, 2011, 32(12): 1869-1874
[31]	HOU Y Z, GUAN Q F, XIA J, et al. Strengthening and toughening hierarchical nanocellulose via humidity-mediated interface[J]. ACS Nano,2021,15(1):1310−1320. doi: 10.1021/acsnano.0c08574
[32]	SCOTT M D, STEWART C, ALLAN G M, et al. The effect of inclusion of a specific mix of encapsulated fatty acids in gestation and lactation diets on sow and piglet performance during lactation[J]. Animal-Science Proceedings,2021,12(2):173.

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	常旭龙，周青霞，马文聪，詹圳铭，姚欣鑫，周爱梅. 不同发酵剂发酵酸奶的风味及理化特性的研究. 食品工业科技. 2025(08): 263-271 . 本站查看
2.	徐畅，刘天一，刘文佳，张俐敏，莫继先. 微生物胞外多糖的来源、生物合成及功能研究进展. 生物技术进展. 2024(03): 368-376 .