羊蹄明胶-日粮多糖互穿聚合物网络复合物凝胶特性及其在低脂羊肉饼中的应用

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-12-09 DOI:10.1016/j.foodchem.2024.142427

Yuhan Li , Hongyan Yu , Ziqiao Zhao , Qianqian Song , Zehao Ma , Jingyun Wang , Shiling Lu , Qingling Wang

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引用次数: 0

摘要

为了探索新的脂肪替代品，我们比较了三种饲粮多糖果胶（PEC）、菊粉（INU）和魔芋葡甘露聚糖（KGM）与羊蹄明胶复合的不同交联方法[转谷氨酰胺酶（Tg）酶；Tg酶；Ca2+]用于制备半互穿聚合物网络（Semi-IPN）和完全互穿聚合物网络（IPN）凝胶。通过对不同比例水凝胶添加量的综合评价，确定了最佳比例。结果表明，与半ipn凝胶和对照凝胶相比，各组PEC-IPN具有更好的稳定性和结构性能。此外，用PEC-IPN代替80 %的脂肪，显著提高了羊肉饼在储存期间的品质稳定性，且不影响感官品质。因此，用PEC-IPN代替羊肉饼脂肪为消费者提供了一种新的途径。

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Gel properties of sheep's hoof gelatin-dietary polysaccharide interpenetrating polymer network complex gels with application in low fat lamb patties

In order to explore new fat substitutes, we compared three dietary polysaccharides Pectin(PEC), Inulin (INU), and Konjac glucomannan (KGM) compounded with sheep hoof gelatin using different cross-linking methods [transglutaminase (Tg) enzyme; Tg enzyme & Ca²⁺] for the preparation of Semi-interpenetrating polymer network (Semi-IPN) and fully interpenetrating polymer network (IPN) gels. The optimal ratio was determined by comprehensively evaluating the addition of hydrogel to the lamb patties at different ratios. The results showed that PEC-IPN exhibited superior stability and textural properties compared to the Semi-IPN gels and control gels in each group. In addition, replacing 80 % of the fat in the lamb patties with PEC-IPN significantly improved the quality stability during storage, without affecting the sensory quality. Therefore, PEC-IPN instead of lamb patty fat offers a new approach for consumers.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.