超声与亚麻籽胶复合处理对蛋清发泡性能的影响

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2023-11-07 DOI:10.1016/j.foodhyd.2023.109507

Yue Tian, Jingzi Pi, Jiran Lv, Yinxia Chen, Meihu Ma, Xing Fu

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引用次数: 0

摘要

蛋清的发泡性能在食品加工中至关重要。在本研究中，我们研究了超声波联合添加不同浓度(0、0.4、0.5、0.6、0.7和0.8%，m/v)的亚麻籽胶(FG)对EW发泡的影响。结果表明，超声处理与FG的配合作用显著提高了泡沫的稳定性。在细节上，FG降低了EW蛋白的巯基含量和表面疏水性，同时增加了平均粒径和PDI值。经超声处理后，FG将泡沫稳定性从62.83%提高到99.82% (p <0.05)。通过对ξ电位、表面张力、流变学等因素的分析，FG改善了EW微环境，有利于发泡稳定性。FG作为一种新型多糖，与超声结合可显著改善其发泡性能。本研究解决了超声单独处理EW发泡稳定性降低的问题，在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。

The impact of ultrasound treatment combined with flaxseed gum on the foaming properties of egg white

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The impact of ultrasound treatment combined with flaxseed gum on the foaming properties of egg white

The foaming property of egg white (EW) is essential in food processing. In this study, we investigated the effect of ultrasound combined with adding different concentrations (0, 0.4, 0.5, 0.6, 0.7, and 0.8 %, m/v) of flaxseed gum (FG) on EW foaming. The results showed that the cooperation of ultrasound treatment and FG significantly improved the foaming stability. Regarding details, FG reduced the sulfhydryl content and surface hydrophobicity of EW proteins while increasing the average particle size and PDI value. Despite the ultrasound treatment, FG significantly improved the foaming stability from 62.83% to 99.82% (p < 0.05). Based on the analysis of ξ-potential, surface tension, rheology, etc., FG improved the EW microenvironment, which is conducive to foaming stability. As a new type of polysaccharide, FG combined with ultrasound can significantly improve the foaming properties. This research could solve the problem of reduced foaming stability of EW treated by ultrasound alone, making promising applications in the food industry.

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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.