酪氨酸钠稳定的高内相乳状液中凝乳酶辅助改性增强冻融稳定性

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-26 DOI:10.1016/j.foodchem.2025.143599

Ling Zhang, Feng Xiao, Sijie Hu, Anqi Bi, Ming Du, Xianbing Xu

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引用次数: 0

摘要

冻融稳定性差严重限制了皮克林乳剂在冷冻食品工业中的应用。本研究通过凝乳酶修饰制备了酪氨酸钠稳定的高内相乳状液（NaCas-HIPEs），增强了其冻融稳定性。当凝乳酶添加量从0 %增加到0.5 （w/v）时，NaCas-HIPEs的冻融稳定性和3D打印性能显著提高。含有0.5 %凝乳酶的NaCas-HIPEs在5次冻融循环后仍能保持稳定的水包油乳液结构。焓和冻融点的变化表明，凝乳酶改性通过减少冰晶的形成提高了冻融稳定性。此外，凝乳酶浓度的增加显著提高了naca - hipes的表观粘度和粘弹性，限制了冰晶的生长，防止了冻结和解冻过程中的液滴聚集。冷冻扫描电镜和SDS-PAGE分析显示，这种改善归因于凝血酶诱导的酪蛋白在液滴之间形成的强凝胶网络。本研究提出了一种生产冻融稳定乳剂的有效方法，在快速发展的即食食品工业中具有广阔的应用前景。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Rennet-assisted modification for enhanced freeze-thaw stability in sodium caseinate-stabilized high internal phase emulsions

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Rennet-assisted modification for enhanced freeze-thaw stability in sodium caseinate-stabilized high internal phase emulsions

Poor freeze-thaw stability seriously limits the application of Pickering emulsions in the frozen food industry. This study developed sodium caseinate-stabilized high internal phase emulsions (NaCas-HIPEs) with enhanced freeze-thaw stability through rennet modification. The freeze-thaw stability and 3D printing properties of NaCas-HIPEs significantly improved as rennet addition increased from 0 % to 0.5 (w/v). NaCas-HIPEs with 0.5 % rennet even maintained a stable oil-in-water emulsion structure after five freeze-thaw cycles. Changes in enthalpy and freezing/thawing point demonstrated that rennet modification improved freeze-thaw stability by reducing the ice crystal formation. Additionally, increasing rennet concentration significantly enhanced the apparent viscosity and viscoelasticity of NaCas-HIPEs, restricting ice crystal growth and preventing droplet aggregation during freezing and thawing. This improvement is attributed to the strong gel networks formed by rennet-induced casein between droplets, as shown by the cryo-SEM microscopy and SDS-PAGE analysis. This study presents an effective method for producing freeze-thaw stable emulsions, offering promising applications in the rapidly growing ready-to-eat food industry.

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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.