Effect of Lipid Phase State on the Storage Stability of High-Protein Intermediate?鄄Moisture Foods

Abstract:

High-protein intermediate-moisture foods suffered from serious deterioration of quality during storage restricts the shelf life of this type of food. Phase separation between lipids and other compounds is known as one of the most important factors. Two types of lipids with different phases，methyl myristate（C14 methyl ester） in liquid form and methyl stearate（C18 methyl ester） in solid form，were added to high-protein intermediate-moisture food model systems made with whey protein isolate，sodium caseinate or soy protein isolate. Texture analyzer，confocal laser scanning microscope，low-field nuclear magnetic resonance，and differential scanning calorimeter were used to investigate the influence of lipid phase states on the system stability during storage. It was found that systems with solid lipids were harder than those with liquid lipids during storage. However，the latter system suffered from phase separation，while the C18 systems became more homogeneous as the storage progressed，and without oil exudation was found.