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Summary: In this work, the structural characteristics, physicochemical properties, and emulsifying properties of soybean hull suspension treated by high pressure homogenisation (HPH) were investigated. HPH significantly reduced the average particle size of pre‐ground soybean hulls (from 125.80 μm to 37.27 μm) and changed the shape of the particles from an irregular block‐like structure to a multi‐branched flake‐like structure. The resulting soybean hull particles increased water‐ and oil‐holding capacities (WHC and OHC), and improved particle wettability. Moreover, the viscosity and emulsifying properties of soybean hull suspension increased with increased homogenisation cycles. Oil/water (O/W) emulsions prepared with aqueous soybean hull suspensions of up to 2% (w/v) were resistant to emulsion coalescence, the droplet size was <10 μm and did not change significantly during 30 days of storage. The rheological measurements showed that the emulsions had predominantly gel‐like characteristics. These findings indicated that soybean hulls treated with HPH had good emulsifying and stabilising properties for O/W emulsions, which provided practical guidance on the high value‐added utilisation of soybean hull. [ABSTRACT FROM AUTHOR]

Summary: The effect of simultaneous transglutaminase (TGase) treatment with pectic fat mimetics (PFM) addition on regularity of protein and fat degradation and flavour compound variations in Cheddar cheese during ripening was investigated. In the early stages of fermentation, the cheese with 20% PFM and 15 U/L TGase had a higher amino acid content. In the middle stage of fermentation, cheese with high concentration of TGase hydrolysed more proteins. Cheese supplemented with PFM and TGase showed increased content of long‐chain polyunsaturated fatty acids, especially linoleic acid (C18:2). In addition, PFM and TGase compensated the flavour deficiencies of low‐fat cheeses and had positive effects on volatile compounds such as alcohols, acids and methyl ketones. Overall, the characteristics and flavours of Cheddar cheese with the addition of PFM and TGase were superior to the control group, which could provide a theoretical basis for the application of PFM and TGase in cheese production. [ABSTRACT FROM AUTHOR]

Summary: The effect enzymatic interesterification (EIE) on the functional performances of beef tallow (BT) blended with coconut oil (CO) in varying proportions was investigated. BT and three different proportions of CO, containing 20%, 30% or 40% CO were interesterified in a solvent‐free system with a commercial immobilised lipase, Lipozyme TL IM. The interesterified oils (IOs) were also processed into margarines, and their textural properties, microstructure as well as their sensory properties, were determined. The IO with 40% CO has the best properties for margarine production, with a low content of high melting‐point triacylglycerols, which should minimise the 'waxy' mouth‐feel of BT‐based margarines. The fat in IO‐based margarine (M‐IO) was mainly in the β′ crystal form and the crystals were more evenly distributed than in BT‐based margarine (M‐BT). A sensory and textural evaluation determined that the texture of M‐IO was more compact, and that its colour and flavour were better than M‐BT. The IO obtained may be used as a base oil to replace BT in margarine and has potential application in the margarine industry. [ABSTRACT FROM AUTHOR]