College of Food Science and Technology, Ningbo University, Ningbo, Zhejiang, 315211, China.
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan.
Food Chem. 2024 Dec 15;461:140893. doi: 10.1016/j.foodchem.2024.140893. Epub 2024 Aug 15.
In this study, ovalbumin (OV) and sodium alginate (SA), two macromolecular complexes, were coagulated into the emulsifier (OV/SA), which stabilized soybean oil by electrostatic interaction, hydrophobic interactions, and hydrogen bonding. The structure of OV/SA and properties of OV/SA Pickering emulsion were investigated. Additionally, the effect of emulsions on the gel and protein properties of hairtail surimi was studied. The results revealed that with the increasing concentration of OV/SA, the particle size and zeta potential value (negative value) of the emulsion initially decreased and then increased, while the rheological properties gradually improved. Compared with the surimi gel directly supplemented with soybean oil, the addition of emulsion enhanced gel strength, whiteness, water holding capacity, and hydrophobic interactions, resulting in a more stable gel network structure. In summary, incorporating emulsion into surimi at the same lipid content not only maintained its gel properties but also improved its color and compensated for lipid loss.
在这项研究中，卵清蛋白（OVA）和海藻酸钠（SA）这两种高分子复合物被凝聚成乳化剂（OVA/SA），通过静电相互作用、疏水相互作用和氢键稳定大豆油。研究了 OVA/SA 的结构和 OVA/SA 皮克林乳液的性质，并探讨了乳液对带鱼鱼糜凝胶和蛋白质性质的影响。结果表明，随着 OVA/SA 浓度的增加，乳液的粒径和 Zeta 电位值（负值）先减小后增大，流变性能逐渐改善。与直接添加大豆油的鱼糜凝胶相比，添加乳液可提高凝胶强度、白度、持水能力和疏水相互作用，从而形成更稳定的凝胶网络结构。综上所述，在相同的脂类含量下将乳液掺入鱼糜中，不仅能保持其凝胶特性，还能改善其色泽，并补偿脂类的损失。
