Wu Wenjuan, Shi Cuiping, Zi Ye, Gong Huan, Chen Lijia, Kan Guangyi, Wang Xichang, Zhong Jian
Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China.
National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
Food Chem X. 2024 Feb 20;22:101250. doi: 10.1016/j.fochx.2024.101250. eCollection 2024 Jun 30.
Herein, six types of polyphenol-crosslinked gelatin conjugates (PGCs) with ≥ two gelatin molecules were prepared using a covalent crosslinking method with two types of polyphenols (tannic acid and caffeic acid) and three types of gelatins (bovine bone gelatin, cold water fish skin gelatin, and porcine skin gelatin) for the emulsion stabilization. The structural and functional properties of the PGCs were dependent on both polyphenol and gelatin types. The storage stability of the conjugate-stabilized emulsions was dependent on the polyphenol crosslinking, NaCl addition, and heating pretreatment. In particular, NaCl addition promoted the liquid-gel transition of the emulsions: 0.2 mol/L > 0.1 mol/L > 0.0 mol/L. Moreover, NaCl addition also increased the creaming stability of the emulsions stabilized by PGCs except tannic acid-crosslinked bovine bone gelatin conjugate. All the results provided useful knowledge on the effects of molecular modification and physical processing on the properties of gelatins.
在此，使用两种多酚（单宁酸和咖啡酸）和三种明胶（牛骨明胶、冷水鱼皮明胶和猪皮明胶）通过共价交联法制备了六种具有≥两个明胶分子的多酚交联明胶共轭物（PGC），用于乳液稳定化。PGC的结构和功能特性取决于多酚和明胶的类型。共轭物稳定乳液的储存稳定性取决于多酚交联、NaCl添加和加热预处理。特别地，添加NaCl促进了乳液的液-凝胶转变：0.2 mol/L＞0.1 mol/L＞0.0 mol/L。此外，除了单宁酸交联的牛骨明胶共轭物外，添加NaCl还提高了PGC稳定乳液的乳析稳定性。所有结果为分子修饰和物理加工对明胶性质的影响提供了有用的知识。
Zotero 插件
