Pourramezan Hamidreza, Labbafi Mohsen, Khodaiyan Faramarz, Mousavi Mohammad, Gharaghani Mohammad, Saadatvand Melika, Mahmoudi Alireza
Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran.
Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
Int J Biol Macromol. 2022 Dec 31;223(Pt A):882-898. doi: 10.1016/j.ijbiomac.2022.10.218. Epub 2022 Oct 26.
Kappa-carrageenan (KC) esterification reaction with octenyl succinic anhydride was optimized using response surface methodology, leading to the production of a food-based emulsifier. Modified kappa-carrageenan (KC-OSA) with different degrees of substitution (DS) (0.023 and 0.045) was produced, and their functional and structural properties were investigated. The results from FTIR and HNMR verified the successful occurrence of modification. The KC-OSA emulsions with both DS values were utterly stable after 30 days of storage, while KC failed to form emulsions. The viscosity, foaming properties, surface net charge, and gel opacity increased after modification and with an increase in its extent, while emulsion particle size and polydispersity index, gel melting temperature, and gel hardness decreased. Afterward, the KC-OSA (DS = 0.023) potential use was investigated as fat and egg yolk substitute in mayonnaise, which resulted in vegan mayonnaise samples with no phase separation after a month of storage at room temperature. Particle size measurements implied that the particle size of the mayonnaise sample was decreased with an increase in KC-OSA concentration. The results from the sensory evaluation showed that KC-OSA could be successfully implemented in low-fat vegan mayonnaise. The results from this study draw a bright horizon for the use of KC-OSA in the food industry.
采用响应面法优化了κ-卡拉胶（KC）与辛烯基琥珀酸酐的酯化反应，从而制备出一种基于食品的乳化剂。制备了不同取代度（DS）（0.023和0.045）的改性κ-卡拉胶（KC-OSA），并对其功能和结构性质进行了研究。傅里叶变换红外光谱（FTIR）和核磁共振氢谱（HNMR）的结果证实了改性反应的成功发生。两种DS值的KC-OSA乳液在储存30天后都完全稳定，而KC未能形成乳液。改性后以及随着改性程度的增加，粘度、发泡性能、表面净电荷和凝胶透明度增加，而乳液粒径和多分散指数、凝胶熔化温度和凝胶硬度降低。随后，研究了KC-OSA（DS = 0.023）作为蛋黄酱中脂肪和蛋黄替代品的潜在用途，结果得到了在室温下储存一个月后无相分离的纯素蛋黄酱样品。粒度测量表明，蛋黄酱样品的粒径随着KC-OSA浓度的增加而减小。感官评价结果表明，KC-OSA可以成功应用于低脂纯素蛋黄酱中。本研究结果为KC-OSA在食品工业中的应用开辟了广阔前景。
