Abstract Soy protein hydrolysates (SPH) and their blends with xanthan gum (SPH/XG), produced via a combination of enzymatic hydrolysis and heat-shearing treatment, were used as fat replacers in the production of reduced fat ice cream. The physicochemical properties of soy protein isolate (SPI) and its hydrolysates with 1% (SPH1) and 5% degree of hydrolysis (SPH5) were characterized. The results suggested that enzymatic hydrolysis produced a lower average molecular weight (Mw), particle size, viscosity, and water holding capacity compared with SPI, but increased the solubility, oil holding capacity, and foaming capacity. The particle size of the SPH5/XG fat replacer was significantly reduced by enzymatic hydrolysis and heat-shearing treatment. In addition, the incorporation of XG could stabilize the composite system, as indicated by rheology measurement. The sensory properties of ice creams were correlated with the physicochemical measurements. The results illustrated that 50% fat-substituted ice cream with SPH5/XG (96:4) had an appearance, taste, and texture similar to that of 10% full fat ice cream, and the overall performance was acceptable among the low-fat ice cream samples. Therefore, SPH/XG treated by enzymatic hydrolysis and microparticulation is an alternative choice as a fat replacer in typical ice cream production.

中文翻译：

---

酶促热剪切联合处理制备大豆蛋白水解物/黄原胶作为冰淇淋中的脂肪替代品

摘要 大豆蛋白水解物 (SPH) 及其与黄原胶 (SPH/XG) 的混合物通过酶水解和热剪切处理相结合生产，被用作减脂冰淇淋生产中的脂肪替代品。表征了大豆分离蛋白 (SPI) 及其水解物 1% (SPH1) 和 5% 水解度 (SPH5) 的理化性质。结果表明，与 SPI 相比，酶水解产生的平均分子量 (Mw)、粒径、粘度和持水能力较低，但溶解度、持油能力和起泡能力有所提高。SPH5/XG 脂肪代用品的粒径通过酶水解和热剪切处理显着减小。此外，XG 的加入可以稳定复合体系，如流变学测量所示。冰淇淋的感官特性与物理化学测量相关。结果表明，含SPH5/XG（96:4）的50%脂肪替代冰淇淋的外观、口感和质地与10%全脂冰淇淋相似，整体性能在低脂冰淇淋中尚可。冰淇淋样品。因此，经过酶水解和微粒化处理的 SPH/XG 是典型冰淇淋生产中作为脂肪替代品的替代选择。