Construction and characterization of egg white protein-gallic acid-xanthan gum-based emulsion and oleogel

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2023-12-31 DOI:10.1016/j.foodhyd.2023.109720

Yuzhong Yan , Shuling Chen , Le Deng , Yuxuan Duan , Zhaohua Huang , Deming Gong , Guowen Zhang

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Abstract

In this work, the egg white protein-gallic acid-xanthan gum covalent complexes were used to construct emulsions and oleogels and the effects of different concentrations of the complexes on the properties of emulsions and oleogels were investigated. The results showed that the values of emulsion D[4,3] and ζ-potential decreased with increasing complex concentration, while the emulsion stability index increased. The emulsions exhibited good centrifugal stability against changes in temperature, salt ion concentration and pH value. The emulsions prepared with high concentrations of the complexes (0.6–1.0%, wt) showed good viscoelasticity and gelation properties. The oil binding capacity increased from 75.86% to 98.04% as the concentration of oleogel increased from 0.2% to 0.4% (wt), and all the oleogels exhibited a strong gel network structure (G'>G″). Compared with the bulk oil, the oleogel had a stronger antioxidant capacity, and with increasing the concentration of the complexes, the antioxidant ability of the produced oleogel enhanced. This study may provide a theoretical basis for the preparation of protein-polysaccharide-polyphenol based oleogels and their application as solid fat substitutes in the food industry.

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蛋清蛋白-水杨酸-黄原胶基乳液和油凝胶的构建与表征

本研究利用蛋清蛋白-苹果酸-黄原胶共价复合物构建乳液和油凝胶，并研究了不同浓度的复合物对乳液和油凝胶性质的影响。结果表明，随着络合物浓度的增加，乳液的 D[4,3] 值和ζ电位值降低，而乳液稳定性指数增加。乳液在温度、盐离子浓度和 pH 值变化时表现出良好的离心稳定性。用高浓度复合物（0.6-1.0%，重量百分比）制备的乳液具有良好的粘弹性和凝胶特性。当油凝胶的浓度从 0.2% 增加到 0.4%（重量比）时，油的结合能力从 75.86% 增加到 98.04%，所有油凝胶都表现出很强的凝胶网络结构（G'>G″）。与散装油相比，油凝胶具有更强的抗氧化能力，而且随着复合物浓度的增加，所制得油凝胶的抗氧化能力也增强了。这项研究可为制备基于蛋白质-多糖-多酚的油凝胶及其作为固体脂肪替代品在食品工业中的应用提供理论依据。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.