ArticleFood science & nutrition2022
Effect of clover sprouts protein hydrolysates as an egg substitute on physicochemical and sensory properties of mayonnaise.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed, 28 citations in OpenAlex.
- Wheat Bran Proteins as a Functional Ingredient in Plant-Based Mayonnaise.Food science & nutrition · 2026Article
- Enrichment of mayonnaise with plant-based antioxidants enhances phenolic bioaccessibility and oxidative stability.Food chemistry: X · 2026Article
- Valorisation of Protein from Underutilised Harbour Crab (Foods (Basel, Switzerland) · 2025Article
- Impact of chia seed protein hydrolysate and apple pomace pectin on the properties of egg-free mayonnaise.Heliyon · 2025Article
- Investigating the physicochemical, rheological, and sensory properties of low-fat mayonnaise prepared with amaranth protein as an egg yolk replacer.Food science & nutrition · 2024Article
- Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour.Foods (Basel, Switzerland) · 2024Article
- Effect of clover sprouts protein hydrolysates as an egg substitute on physicochemical and sensory properties of mayonnaise.Food science & nutrition · 2022Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Mayonnaise is a semi-solid oil-in-water emulsion that in addition to eggs other stabilizers and thickeners are used as emulsifiers for better stability. Although eggs are an important ingredient in the production of mayonnaise, the health problems associated with the use of eggs is increasing due to their high cholesterol content. The aim of this study was to evaluate the feasibility of clover sprout protein hydrolysates (CSPH) to replace eggs for the production mayonnaise. First, CSPH was produced using alcalase and flavourzyme enzyme, and in order to find the best enzyme, the degree of hydrolysis (DH) and protein recovery (PR) were determined. Then four mayonnaise treatments included, T1: control (egg 9%), T2: egg 6%+ CSPH 3%, T3: egg 3%+ CSPH 6%, T4: egg 0%+ CSPH 9% was prepared and the stability, viscosity, physicochemical, textural, and sensory properties of mayonnaise was investigated. The samples containing CSPH showed that CSPH had high essential amino acids, CSPH from alcalase enzyme had higher amounts of protein, DH, PR, and increasing hydrolysis time had a positive effect on these parameters (
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Registered trials
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