Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration

Xuelian Jing,Yongjian Cai,Tongxun Liu,Bifen Chen,Qiangzhong Zhao,Xinlun Deng,Mouming Zhao

Food Chemistry（2023）

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摘要

•Yolk-free mayonnaise (YFM) was prepared by insoluble soy peptide aggregate (ISPA).•ISPA adsorbed on oil–water interface and formed homogeneous network structures.•YFM with 2.75 wt% ISPA had similar textural properties to commercial mayonnaise.•YFM with good stability and sensory quality could be served as mayonnaise replacer.

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关键词

Yolk-free mayonnaise,Rheological properties,Sensory quality,Stability,Insoluble soy peptide aggregates

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