乳化剂对加气乳剂质量的影响：脂肪-乳化剂-蛋白质的相互作用和低温老化过程中界面层的再平衡

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-26 DOI:10.1016/j.foodhyd.2024.110877

Guosen Yan , Zhenbo Shao , Yiting Li , Pan Zhao , Yan Li , Liebing Zhang

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引用次数: 0

摘要

本研究研究了乳化剂与脂肪和蛋白质在老化过程中的相互作用及其对界面性质和充气乳剂的影响。探讨了乳化剂对脂肪热力学性质和结晶行为的影响，重点研究了晶体-乳化剂-蛋白质的再平衡和老化过程中界面层性质的变化。进一步讨论了相应的曝气乳化液质量。首先，不同的乳化剂通过竞争性吸附改变了蛋白质层的组成和性质。Tween较强的吸附能力使界面蛋白浓度降低了94.24%，降至0.61 mg/m2，界面张力最小为4.84 mN/m，粒径（d4,3）为1.41 μm。在时效过程中，Tween诱导了更显著的界面结晶，显著提高了部分聚结速率，并将曝气时间缩短至61 s。虽然单硬脂酸甘油乳剂在10.51 mg/m2时保留了较高水平的界面蛋白，但诱导了β-多晶和液滴内晶体网络。这降低了界面层张力，改变了粘弹性行为，加速了部分聚结和通气性（95秒）。重新平衡的PL界面层的蛋白质浓度显著降低，可能是由于3L晶体生长和皮肤状折叠破坏。蔗糖酯引起瞬态成核，加速结晶速率，而小晶的形成并没有显著提高部分聚结速率。这些结果表明，老化后的再平衡界面性能更好地反映了乳化剂与加气乳液之间的联系。这为探讨乳化剂在加气乳液体系中的作用提供了一个重要的新视角。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Insights into the effect of emulsifiers on the quality of aerated emulsions: Fat-emulsifier-protein interactions and re-equilibration of the interfacial layer during low-temperature ageing

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Insights into the effect of emulsifiers on the quality of aerated emulsions: Fat-emulsifier-protein interactions and re-equilibration of the interfacial layer during low-temperature ageing

This study investigated the interaction of emulsifiers with fats and proteins during ageing and their impact on interfacial properties and aerated emulsions. The effect of emulsifiers on the thermodynamic properties and crystallization behavior of fats were explored, focusing on crystalline-emulsifier-protein re-equilibrium and changes in the interfacial layer properties during ageing. The associated aerated emulsion qualities were discussed further. First, different emulsifiers changed the composition and properties of the protein layer via competitive adsorption. The stronger adsorption capacity of Tween reduced the interfacial protein concentration by 94.24% to 0.61 mg/m², displaying a minimum interfacial tension of 4.84 mN/m and a particle size (d4,3) of 1.41 μm. During aging, Tween induced more significant interfacial crystallization, substantially increasing the partial coalescence rate and reducing the aeration time to 61 s. Although glycerol monostearate emulsions retained a higher level of interfacial proteins at 10.51 mg/m², induced β-polymorphs and intra-droplet crystal networks. This reduced the interfacial layer tension and altered the viscoelastic behavior, which accelerated partial coalescence and aeration (95 s). The protein concentration of the re-equilibrated PL interface layer was significantly reduced, possibly due to 3L crystal growth and skin-like folding disruption. Sucrose esters caused transient nucleation and accelerated the crystallization rates, while the formation of smaller crystallites did not significantly increase the partial coalescence rate. These results suggest that the re-equilibrated interfacial properties after aging better reflect the connection between the emulsifier and the aerated emulsion. This provides an important new perspective for exploring the role of emulsifiers in aerated emulsion systems.

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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.