State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China.
J Sci Food Agric. 2024 Nov;104(14):8621-8633. doi: 10.1002/jsfa.13690. Epub 2024 Jul 16.
Future applications of high-internal-phase emulsions (HIPEs) are highly regarded, but poor freeze-thaw stability limits their utilization in frozen products. This study aimed to characterize the structure of chickpea protein microgel particles (HCPI) induced by NaCl and to assess its impact on the freeze-thaw stability of HIPEs.
The results showed that NaCl induction (0-400 mmol L) increased the surface hydrophobicity (175.9-278.9) and interfacial adsorbed protein content (84.9%-91.3%) of HCPI. HIPEs prepared with HCPI induced by high concentration of NaCl exhibited superior flocculation index and centrifugal stability, and their freeze-thaw stability was better than that of natural chickpea protein. The increase in NaCl concentration reduced the droplet aggregation and coalescence index of the freeze-thaw emulsions, diminishing the precipitation of oil from the emulsion. Linear and nonlinear rheology showed that the strengthened gel structure (higher G' values) restricted water flow and counteracted the damage to the interfacial film by ice crystals at 100-400 mmol L NaCl, thus improving the viscoelasticity of the freeze-thaw emulsions. Finally, the thawing loss of surimi gel with HCPI-200 HIPE was reduced by 2.04% compared to directly adding oil.
This study provided a promising strategy to improve the freeze-thaw stability of HIPEs and reduce the thawing loss of frozen products. © 2024 Society of Chemical Industry.
高内相比乳液（HIPE）的未来应用备受关注，但较差的冻融稳定性限制了其在冷冻产品中的应用。本研究旨在表征盐诱导的鹰嘴豆蛋白微凝胶颗粒（HCPI）的结构，并评估其对 HIPE 冻融稳定性的影响。
结果表明，盐诱导（0-400mmol/L）增加了 HCPI 的表面疏水性（175.9-278.9）和界面吸附蛋白含量（84.9%-91.3%）。用高浓度盐诱导的 HCPI 制备的 HIPE 表现出优异的絮凝指数和离心稳定性，其冻融稳定性优于天然鹰嘴豆蛋白。随着盐浓度的增加，冻融乳液的液滴聚集和聚结指数降低，减少了乳液中油的沉淀。线性和非线性流变学表明，增强的凝胶结构（更高的 G'值）限制了水流，抵消了冰晶对界面膜的破坏，从而提高了冻融乳液的粘弹性。最后，与直接添加油相比，含有 HCPI-200 HIPE 的鱼糜凝胶的解冻损失降低了 2.04%。
本研究为提高 HIPE 的冻融稳定性和降低冷冻产品的解冻损失提供了一种有前景的策略。© 2024 化学工业协会。
