Nguyen Manh-Thang, Shin Jung-Ah, Lee Ki-Teak
Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon, 34134 South Korea.
Department of Food Processing and Distribution, Gangneung-Wonju National University, 7 Jukheon-gil, Gangneung, Gangwon-Do 25457 South Korea.
Food Sci Biotechnol. 2023 Mar 24;32(13):1883-1891. doi: 10.1007/s10068-023-01296-z. eCollection 2023 Nov.
The O/W emulsions were prepared using perilla seed oil (PSO) dispersed in soy sauce (PSE) and in distilled water (PWE), respectively. Octenyl succinic anhydride-modified starch (OSA starch, 3 wt%) showed the most efficient emulsifying ability and its stabilities of emulsion and oxidation in PSE and PWE were studied at different storage periods (0, 4, and 8 weeks) and temperatures (4, 25, and 40 °C). Negligible change in droplet diameter of PSE was observed without coalescence or flocculation during storing for 8 weeks at 4 °C. The stabilizing ability of OSA-starch despite the high ionic strength of soy sauce is attributed to the starch backbone, which promotes steric repulsions between droplets. A lower oxidation degree was observed for PSE prepared than PWE and PSO under all storage conditions. Thus, the O/W emulsion prepared from PSO and soy sauce can be applied to the production of ω-3 fatty acid-enriched Asian-style emulsified products.
水包油型乳液分别采用分散在酱油中的紫苏籽油（PSE）和分散在蒸馏水中的紫苏籽油（PWE）制备而成。辛烯基琥珀酸酐改性淀粉（OSA淀粉，3 wt%）表现出最有效的乳化能力，并在不同储存期（0、4和8周）和温度（4、25和40℃）下研究了其在PSE和PWE中的乳液稳定性和氧化稳定性。在4℃下储存8周期间，未观察到PSE的液滴直径有可忽略不计的变化，也没有聚结或絮凝现象。尽管酱油具有高离子强度，但OSA淀粉的稳定能力归因于淀粉主链，它促进了液滴之间的空间排斥。在所有储存条件下，所制备的PSE的氧化程度均低于PWE和PSO。因此，由PSO和酱油制备的水包油型乳液可应用于富含ω-3脂肪酸的亚洲风味乳化产品的生产。
