Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany.
Food Funct. 2017 Jan 25;8(1):333-340. doi: 10.1039/c6fo01436d.
Particulated complexes composed of oppositely charged biopolymers were incorporated into highly concentrated protein matrices as potential fat replacers and structuring agents. A multistep procedure was therefore utilized to generate process-stable complexes, which were subsequently embedded into emulsion-type sausages, whereas macro- and microstructural properties were then assessed. Firstly, stock WPI and sugar beet pectin solutions were mixed under neutral conditions (pH 7) at various biopolymer ratios r (2 : 1, 5 : 1, 8 : 1). Secondly, the pH of the biopolymer mixture was decreased to 3.5 to promote associative complexation. Thirdly, electrostatically attracted biopolymer particles were subjected to a heat treatment (ϑ = 85 °C, 20 min) to enhance their stability against superimposed stresses. Finally, fat-reduced emulsion-type sausages were fabricated containing stable WPI-pectin complexes. The results revealed that the heat treatment increased the pH-stability of the biopolymer complexes. In addition, textural and sensorial analysis demonstrated that the meat products became increasingly soft as the biopolymer ratio r increased. This effect was attributed to thermodynamic incompatibility between meat proteins and beet pectin. The results obtained from this study might have important implications for the fabrication of processed meat products with reduced fat levels.
由带相反电荷的生物聚合物组成的颗粒复合物被掺入高浓度的蛋白质基质中，作为潜在的脂肪替代品和结构剂。因此，采用多步程序来生成工艺稳定的复合物，随后将其嵌入乳化型香肠中，然后评估其宏观和微观结构特性。首先，在中性条件下（pH7）将储备的 WPI 和糖甜菜果胶溶液按不同的生物聚合物比 r（2：1、5：1、8：1）混合。其次，将生物聚合物混合物的 pH 值降低至 3.5 以促进缔合络合。第三，将静电吸引的生物聚合物颗粒进行热处理（θ=85°C，20 分钟）以增强其对叠加应力的稳定性。最后，制备了含有稳定的 WPI-果胶复合物的低脂乳化型香肠。结果表明，热处理提高了生物聚合物复合物的 pH 稳定性。此外，质地和感官分析表明，随着生物聚合物比 r 的增加，肉产品变得越来越柔软。这种效应归因于肉蛋白和甜菜果胶之间的热力学不相容性。本研究的结果可能对制造低脂肪含量的加工肉类产品具有重要意义。
