State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
School of Food Science and Technology, Jiangnan University, Wuxi, China.
J Sci Food Agric. 2021 Oct;101(13):5591-5598. doi: 10.1002/jsfa.11210. Epub 2021 Mar 24.
Egg proteins are effective emulsifiers and gelators in food systems. However, the physicochemical stability and control release properties of egg-protein stabilized emulsions and gels need to be further improved. The potential of sodium tripolyphosphate (St) to improve the functionality of egg proteins was evaluated.
The emulsions with St had smaller particle sizes and higher zeta potential, leading to better physical stability. Furthermore, the oxidation stability increased with increasing St contents, possibly due to its metal chelating capacity and the improved emulsifying activity of whole-egg dispersions. Phosphate had a positive impact on the chemical stability of β-carotene in whole-egg liquids and gels, decreasing the degradation during thermal treatment. The gel made with St was firm and broke down slowly, leading to a low rate of digestion and β-carotene release in simulated gastric fluid.
This study shows that St is useful to improve the egg proteins stabilized emulsions and gels, which is applicable in the development of emulsion-based food grade gel products. © 2021 Society of Chemical Industry.
鸡蛋蛋白是食品体系中有效的乳化剂和凝胶剂。然而，鸡蛋蛋白稳定乳液和凝胶的理化稳定性和控制释放性能需要进一步提高。评估了三聚磷酸钠（St）对改善鸡蛋蛋白功能的潜力。
含有 St 的乳液粒径更小，Zeta 电位更高，从而具有更好的物理稳定性。此外，随着 St 含量的增加，氧化稳定性增加，这可能归因于其金属螯合能力和全蛋液分散体乳化活性的提高。磷酸盐对全蛋液液体和凝胶中β-胡萝卜素的化学稳定性有积极影响，减少了热处理过程中的降解。用 St 制成的凝胶坚固且缓慢分解，导致在模拟胃液中消化和β-胡萝卜素释放率较低。
本研究表明，St 可有效改善鸡蛋蛋白稳定乳液和凝胶，适用于开发乳液基食品级凝胶产品。 © 2021 英国化学学会。
