湿球磨法制备脱乙酰甲壳素纳米纤维用于肉类增咸

IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED
Jing Liao , Xingyue Zhao , Yuhang Zhou , Jiamin Zhang
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引用次数: 0

摘要

减少肉类产品中盐的使用对肉类加工业具有重大意义。在这种情况下,几丁质纳米纤维(ChNFs)已成为减少肉制品中盐使用的潜在候选材料。在这项研究中,通过将天然几丁质进行部分去乙酰化,然后进行湿球磨处理,制备了具有不同程度去乙酰化(dd)的脱乙酰化几丁质纳米纤维(D-ChNFs)。对制备的d - chnf进行了表征,并将其用作猪排的增咸剂。通过探索chnf与Cl−的相互作用,阐明了盐性增强的机理。结果表明,当DD从5.9%增加到28.6%时,可以得到纳米结构更加分散的D-ChNFs,其直径范围为10 ~ 30 nm,长度为几微米。此外,与对照组相比,添加d - ChNF-12腌制的猪排的咸味值更高,当添加ChNF-12 (DD = 28.6%)时获得最佳的感知咸味。量子化学计算结果表明,Cl -与D-ChNFs上官能团之间的相互作用强度为-NH3+/ - OH >;nh3 +祝辞-NHCOCH3。D-ChNFs可以通过静电吸引作为主导力将Cl−结合到其表面,并扩大了肉表面Na+与味觉受体细胞结合的比例,从而提高了肉的咸味。本研究结果为肉类工业中新型减盐方法的开发提供了理论依据。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Wet ball-milling fabricated deacetylated chitin nanofibers for meat saltiness enhancement

Wet ball-milling fabricated deacetylated chitin nanofibers for meat saltiness enhancement
The reduction of salt usage in meat products is of significant interest to the meat processing industry. In this context, chitin nanofibers (ChNFs) have emerged as a potential candidate for reducing salt usage in meat products. In this study, deacetylated chitin nanofibers (D-ChNFs) with varying degrees of deacetylation (DDs) were prepared by subjecting native chitin to a partial deacetylation process, followed by a wet ball-milling treatment. The fabricated D-ChNFs were characterized and used as saltiness enhancers for pork fillets. The enhanced saltiness mechanism was elucidated by exploring the interaction between ChNFs and Cl. The results have shown that when DD is increased from 5.9 % to 28.6 %, D-ChNFs with a more dispersed nanostructure can be obtained, with a diameter range of 10–30 nm and a length of several microns. Furthermore, the pork fillets cured with D-ChNFs exhibited higher saltiness values compared to the control groups, and the optimal perceived saltiness was obtained when the ChNF-12 (DD = 28.6 %) was added. Quantum chemical calculation results demonstrated that the interaction intensity between Cl and the functional groups on the D-ChNFs is in the order of -NH3+/−OH > -NH3+>-NHCOCH3. D-ChNFs can bind Cl to their surface through electrostatic attraction as the dominant force, and scale up the proportion of Na+ on the meat surface that can bind to taste receptor cells, thus enhancing the meat saltiness. The findings of this study provide a theoretical basis for the development of novel salt reduction methods in meat industry.
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来源期刊
Food Hydrocolloids
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.
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