探索超声改善蛋白基乳液凝胶理化性质的潜力：分别对乳液（乳化前、乳化后）和底物溶液进行超声处理

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-25 DOI:10.1016/j.foodhyd.2025.111492

Ruiling Li , Chao Ma , Ningzhe Wang , Jing Wang , Xin Yang

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引用次数: 0

摘要

以蛋白质为原料制备的乳液凝胶具有优良的质地、流变性能和贮存稳定性。不同频率、不同持续时间的超声处理改善了蛋白基乳液凝胶的材料性能。在本研究中，我们将基于蛋白质的乳液凝胶分为两部分：乳液和底物溶液。对乳化凝胶的这两种成分分别进行了三种超声处理：a.在乳化油滴之前，对乳液中的蛋白质进行超声处理；b.乳化油滴后，超声检测乳化液中的蛋白质；c.对底物溶液中的蛋白质进行超声处理。将三种超声方法形成的乳剂和底物溶液分别与未超声处理的底物溶液和乳液溶液混合，加热形成Pre-E、Post-E和Ss三种乳液凝胶。Pre-E具有较高的硬度和保水能力，油滴分散均匀，网络结构致密致密，表面疏水性和酰胺A峰强度高，游离巯基含量低。这是因为乳化前的超声处理方法促进了未折叠的蛋白质分子在界面上的扩散，并吸附在油滴表面形成界面膜，阻止了油滴的聚并。此外，这也促进了这些未折叠的蛋白质在整个系统中的均匀分散，并通过形成二硫键、疏水相互作用和氢键，促进蛋白质之间形成致密的网络结构。本研究探索了超声改性蛋白基乳液凝胶理化性质的新潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Exploring the potential of ultrasound to improve the physicochemical properties of protein-based emulsion gels: by ultrasonically treating emulsion (pre-emulsification, post-emulsification) and substrate solution respectively

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Emulsion gels prepared from proteins had excellent texture properties, rheological properties and storage stability. Unlike improved the material properties of protein-based emulsion gels by ultrasonic treatment at different frequencies with different durations. In this study, we divided the protein-based emulsion gel into two components: emulsion and substrate solution. Three types of ultrasound treatment were used for each of these two components of the emulsion gel: a. Proteins in the emulsion were ultrasonicated before emulsifying the oil droplets; b. Proteins in the emulsion were ultrasonicated after emulsifying the oil droplets; c. Proteins in the substrate solution were ultrasonicated. The emulsions and substrate solutions formed by these three ultrasound methods were mixed with the non-ultrasonicated substrate solution and emulsion solution, respectively, and heated to form three emulsion gels, Pre-E, Post-E, and Ss. Pre-E had high hardness and water holding capacity, uniform dispersion of oil droplets, compact and dense network structure, high surface hydrophobicity and amide A peak intensity, and low free sulfhydryl content. This was because the treatment method of ultrasonication before emulsification promoted the diffusion of unfolded protein molecules on the interface and adsorbed on the surface of oil droplets to form an interface film, preventing droplet coalescence. In addition, this also promoted the uniform dispersion of these unfolded proteins in the whole system, and promoted the formation of a dense network structure between proteins by forming disulfide bonds, hydrophobic interactions, and hydrogen bond. This study explored the new potential of ultrasonic modification of the physicochemical property of protein-based emulsion gels.

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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.