In this study we investigated the mechanisms involved in the reinforcement of the protein matrix by oat fiber particles in a model imitation cheese made with canola oil instead of milk fat by performing dynamic rheological tests. With the addition of oat fiber particles at 5% volume fraction to the canola oil made cheese, the hardness of the cheeses increased due to the increase in rigid fillers in the matrix. Oat fiber particles also acted as “breakers” in the matrix (like solid milk fat), that allows for yielding at lower strain values, which in turn can be correlated with less rubbery properties of the cheese. The possible interactions between oat fiber and canola oil resulted in a similar melting behavior of the cheese made with canola oil to that of cheese made with milk fat. These results indicate that the addition of oat fiber particles to canola oil made cheese results in similar rheological behavior with that of milk fat, which in turn, results in similar percievable macro-properties such as similar level of firmness and melting behavior.

在这项研究中，我们通过进行动态流变测试，研究了用菜籽油代替牛奶脂肪制成的模型仿制奶酪中燕麦纤维颗粒增强蛋白质基质的机制。向低芥酸菜子油制得的干酪中添加含量为5％的燕麦纤维颗粒后，由于基质中刚性填料的增加，干酪的硬度增加了。燕麦纤维颗粒还充当基质（如固体乳脂）中的“破乳剂”，从而可以在较低的应变值下屈服，而应变值又可以与奶酪的较低橡胶性相关。燕麦纤维和低芥酸菜子油之间可能的相互作用导致以低芥酸菜子油制得的干酪与以乳脂制成的干酪相似的熔化行为。