罗非鱼肌原纤维蛋白稳定乳液凝胶:在脂质增强鱼糜制备中的应用。

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2023-03-01 Epub Date: 2022-09-27 DOI:10.1016/j.foodchem.2022.134424

Zhisheng Pei, Huibo Wang, Guanghua Xia, Yaqin Hu, Changfeng Xue, Shanshan Lu, Chuan Li, Xuanri Shen

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引用次数: 12

摘要

本研究以肌原纤维蛋白(MP)乳液凝胶为载体，制备了富含脂质的鱼糜制品。一步均质法制备MP乳液凝胶(MP浓度，c = 1.5%，油分，ø = 0.68)。经加热和冷冻处理后，乳液凝胶保持较高的弹性模量(G′)。共聚焦激光扫描显微镜显示，乳液凝胶的结构是由交联的聚合物和聚集的蛋白质稳定乳液(W/O/W多重结构)液滴组成的混合网络。乳化凝胶和MP的双重乳化作用稳定了鱼糜制品中的油滴，防止了水和油的浸出。微观结构还显示，MPs之间的间隙变小，孔隙度增加，油滴稳定地嵌入鱼糜凝胶基质中。此外，与直接添加油相比，添加MP乳液凝胶显著降低了鱼糜凝胶强度(p

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Emulsion gel stabilized by tilapia myofibrillar protein: Application in lipid-enhanced surimi preparation.

In this study, surimi products rich in lipids were prepared by using myofibril protein (MP) emulsion gel as carriers. The MP emulsion gel (MP concentration, c = 1.5%, oil fraction, ø = 0.68) was prepared by one-step homogenization. The emulsion gel maintained a high elastic modulus (G') after heating and freezing treatment. Confocal laser scanning microscopy revealed that the structure of the emulsion gel was a hybrid network consisting of polymers of cross-linked MP and aggregated protein-stabilized emulsion (W/O/W multiple structures) droplets. The double emulsification of the emulsion gel and MP stabilized the oil droplets in the surimi product, preventing water and oil from leaching out. The microstructure also showed smaller gaps between MPs with increased porosity, while oil droplets were stably embedded in the surimi gel matrix. Moreover, adding MP emulsion gel significantly reduced the surimi gel strength compared to adding oil directly (p < 0.05).

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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.