油水界面上改性大豆甘精颗粒的β-片状向α-螺旋状转变促进了皮克林乳液的稳定性和猪肉香肠的品质

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-27 DOI:10.1016/j.foodhyd.2025.111290

Siyu Chen , Di Yu , Xinyu Fu , Xinyue Xie , Jun-hua Shao , Haibo Zhao , Chunqiang Li

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Upon adsorption onto oil droplet surfaces, MSG particles exhibited a secondary structure transition from <em>β</em>-sheet to <em>α</em>-helix, with <em>α</em>-helix content rising from 17.61% to over 71.59% and intermolecular forces significantly enhanced (<em>P</em> < 0.05). When the oil volume fraction increased from 65% to 80%, the emulsifying activity index and emulsion stability index of MSG particles increased 3.45 m<sup>2</sup>/g and 10.63%, respectively. In addition, the Pickering emulsion stabilized by MSG particles showed significantly increased apparent viscosity and storage modulus, as well as significantly decreased protein and lipid oxidation degree (<em>P</em> < 0.05). Meanwhile, the emulsion showed good stability at 4 °C storage, heating and freeze-thawing. In addition, the texture and water retention of sausages prepared with Pickering emulsion (80% oil volume fraction) were significantly improved, while the degree of lipid oxidation was significantly reduced. 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The β-sheet to α-helix transition of modified soy glycinin particles at the oil-water interface promoted the stability of Pickering emulsion and the quality of pork sausages

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The β-sheet to α-helix transition of modified soy glycinin particles at the oil-water interface promoted the stability of Pickering emulsion and the quality of pork sausages

The linkage between modified soy glycinin (MSG) particles, emulsion stability and pork sausages were studied in this paper. The physical and chemical property promotion (e.g. reduction of particle size and increase of zeta-potential absolute value), secondary structure transformation (β-sheet → α-helix) and surface hydrophobicity increase of MSG particles caused by the combined modification significantly improved the three-phase contact angle (close to 90°) and interfacial tension of MSG particles (P < 0.05). Upon adsorption onto oil droplet surfaces, MSG particles exhibited a secondary structure transition from β-sheet to α-helix, with α-helix content rising from 17.61% to over 71.59% and intermolecular forces significantly enhanced (P < 0.05). When the oil volume fraction increased from 65% to 80%, the emulsifying activity index and emulsion stability index of MSG particles increased 3.45 m²/g and 10.63%, respectively. In addition, the Pickering emulsion stabilized by MSG particles showed significantly increased apparent viscosity and storage modulus, as well as significantly decreased protein and lipid oxidation degree (P < 0.05). Meanwhile, the emulsion showed good stability at 4 °C storage, heating and freeze-thawing. In addition, the texture and water retention of sausages prepared with Pickering emulsion (80% oil volume fraction) were significantly improved, while the degree of lipid oxidation was significantly reduced. Conclusions can be drawn that the construction of particles with good interfacial properties is beneficial to the stability of Pickering emulsion and the quality of sausages. The findings provided a theoretical basis and data support for the application of soy protein and Pickering emulsion in food.

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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.