The Research Group of Food Colloids and Nanotechnology, School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
The Research Group of Food Colloids and Nanotechnology, School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Food Res Int. 2022 Jun;156:111309. doi: 10.1016/j.foodres.2022.111309. Epub 2022 Apr 27.
The development of cholesterol-free mayonnaise has attracted increasing interest in the food colloid field, due to the potential health concerns as a result of consumption of cholesterol-rich mayonnaise. One effective strategy in this regard is to substitute or partially substitute egg yolk with other organic emulsifiers and stabilizers, without affecting the quality of the product. In the work, we reported an effective strategy to fabricate high freeze-thaw-stability high internal phase emulsions (HIPEs), using complexes of a heated soy protein isolate (SPI) and chitosan (CS) at pH 3.0 as the emulsifiers and stabilizers. The SPI/CS complexes, formed even at a very low CS-to-SPI ratio, e.g., 1:10, showed a high capacity to stabilize HIPEs with a high freeze-thaw stability. Increasing the CS-to-SPI ratio in the complexes resulted in a progressive strengthening of gel network in the corresponding HIPEs, together with a gradual improvement of emulsification performance. The gel network of the HIPEs stabilized by the SPI/CS complexes was mainly maintained by the inter-droplet noncovalent interactions involving the CS molecules. The presence of CS also progressively increased the percentage of adsorbed proteins at the interface, and decreased the surface coverage of proteins at the interface. The high freeze-thaw stability of such HIPEs might be unrelated to the ice crystal formation during the freezing, and was more likely associated with the strong steric repulsion contributed to the adsorbed CS molecules between different droplets. The results indicated that the complexation of heated SPI and CS could provide an effective strategy to facilely fabricate outstanding freeze-thaw-stability HI PEs as potential mayonnaise replacers.
无胆固醇蛋黄酱的开发引起了食品胶体领域越来越多的关注，因为食用富含胆固醇的蛋黄酱可能会对健康造成潜在影响。在这方面，一种有效的策略是用其他有机乳化剂和稳定剂替代或部分替代蛋黄，而不影响产品的质量。在这项工作中，我们报告了一种有效的策略，即在 pH 3.0 下使用加热的大豆蛋白分离物（SPI）和壳聚糖（CS）的复合物作为乳化剂和稳定剂，制备具有高冻融稳定性的高内相乳液（HIPE）。即使在非常低的 CS 与 SPI 比例（例如 1:10）下，SPI/CS 复合物也能形成，具有高冻融稳定性的 HIPE 的高稳定性。复合物中 CS 与 SPI 的比例增加，会导致相应 HIPE 中的凝胶网络逐渐增强，乳化性能逐渐提高。SPI/CS 复合物稳定的 HIPE 凝胶网络主要由涉及 CS 分子的胶粒间非共价相互作用维持。CS 的存在也逐渐增加了界面处吸附蛋白质的百分比，并降低了界面处蛋白质的表面覆盖率。这种 HIPE 的高冻融稳定性可能与冷冻过程中冰晶的形成无关，而更可能与不同液滴之间吸附的 CS 分子之间的强空间排斥作用有关。结果表明，加热 SPI 和 CS 的复合可以为制备具有出色冻融稳定性的 HI PEs 提供一种有效的策略，作为潜在的蛋黄酱替代品。
