复配乳化剂对狭鳕鱼骨纳米乳液特性及稳定性的影响。
Effects of compound emulsifiers on the characteristics and stability of nano-emulsions from pollock bones.
机构信息
State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China.
State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province 266404, PR China.; Laboratory for Marine Drugs and Bioproducts, Qingdao Marine Science and Technology Center, Qingdao, Shandong Province 266237, PR China.; Sanya Oceanographic Institution, Ocean University of China, Sanya, Hainan Province 572024, PR China; Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao, Shandong Province 266000, PR China.
出版信息
Food Chem. 2024 Dec 1;460(Pt 2):140603. doi: 10.1016/j.foodchem.2024.140603. Epub 2024 Jul 24.
To improve the stability of pollock bone broth, compound emulsifiers were employed and evaluated in nano-emulsions from pollock bones (PBNs). The microstructure, creaming index, particle size, zeta potential, and viscosity of PBNs were characterized and the stability of PBNs was investigated. It revealed that the concentration of compound emulsifiers is one of the principal factors for particle size, zeta potential, and viscosity of PBNs, and 0.9% of sodium caseinate and sucrose fatty acid ester (CS-SE) can make the PBN display good stability. Its particle size changed from 81.17 ± 1.33 nm to 19.62 ± 0.21 nm when the temperature ranged from 40 °C to 80 °C, and its creaming index could reach a maximum (90.83%) among all PBNs in 4 months of freeze-thaw assays. PBN stability could be improved by the compound emulsifier (CS-SE), which offers a theoretical basis for the application of pollock bone broth.
为提高狭鳕鱼骨汤的稳定性，采用复合乳化剂对其进行纳米乳液处理，并对其进行了评价。对狭鳕鱼骨纳米乳液（PBN）的微观结构、乳状液指数、粒径、Zeta 电位和黏度进行了表征，并对 PBN 的稳定性进行了研究。结果表明，复合乳化剂的浓度是影响 PBN 粒径、Zeta 电位和黏度的主要因素之一，0.9%的酪蛋白酸钠和蔗糖脂肪酸酯（CS-SE）可以使 PBN 表现出良好的稳定性。当温度从 40°C 升高到 80°C 时，其粒径从 81.17±1.33nm 变化到 19.62±0.21nm，在 4 个月的冻融试验中，其乳状液指数达到所有 PBN 中的最大值（90.83%）。复合乳化剂（CS-SE）可以提高狭鳕鱼骨汤的稳定性，为狭鳕鱼骨汤的应用提供了理论依据。
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