乳液明胶凝胶在食品中的应用开发：物理化学、流变学、结构和热特性分析。
Development of emulsion gelatin gels for food application: Physicochemical, rheological, structural and thermal characterization.
机构信息
Laboratory of Enzyme Engineering and Microbiology, University of Sfax, National Engineering School of Sfax, B.P. 1173-3038 Sfax, Tunisia.
Laboratory of Enzyme Engineering and Microbiology, University of Sfax, National Engineering School of Sfax, B.P. 1173-3038 Sfax, Tunisia; Higher School of Food Science and Agri-Food Industry, Ahmed Hamidouche avenue, Beaulieu Road, El Harrach, 16200 Algiers. Algeria.
出版信息
Int J Biol Macromol. 2021 Jul 1;182:1-10. doi: 10.1016/j.ijbiomac.2021.03.141. Epub 2021 Mar 26.
The current work aimed to prepare emulsion gels based on European eel skin gelatin (ESG). The results revealed that the ESG exhibited interesting antioxidant and functional properties in a dose-dependent manner. The ESG has a gel strength of 354.86 g and high gelling and melting temperatures of about 33 and 43 °C, respectively. Hence, based on its interesting gelling ability, the ESG-based gel was employed to stabilize European eel oil (EO) emulsions. In this context, two emulsions were prepared by homogenization or homogenization followed by sonication at EO:ESG weight ratios of 1:2 and 1:4. The physicochemical, textural, structural and thermal properties of emulsion gelatin-based gels (EGGs) were evaluated. The EGGs had a rigid and a cohesive gel network, according to the textural and microstructural analysis. Structural and thermogravimetric analyses showed the effective entrapment of EO in the ESG gel network.
本工作旨在制备基于欧洲鳗鱼皮明胶（ESG）的乳液凝胶。结果表明，ESG 具有剂量依赖性的抗氧化和功能特性。ESG 的凝胶强度为 354.86 g，凝胶化和熔化温度分别约为 33 和 43°C。因此，基于其有趣的凝胶能力，基于 ESG 的凝胶被用于稳定欧洲鳗鱼油（EO）乳液。在此背景下，通过均化或均化后在 EO:ESG 重量比为 1:2 和 1:4 的条件下进行超声处理，制备了两种乳液。评估了乳液明胶凝胶（EGG）的物理化学、质构、结构和热性质。根据质构和微观结构分析，EGG 具有刚性和内聚性凝胶网络。结构和热重分析表明，EO 有效地包埋在 ESG 凝胶网络中。
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