Zhang Renzhao, Liu Jingbo, Zheng Zhiyuan, Cao Sijia, Yan Zhaohui, Zhang Yudan, Zhang Ting, Liu Xuanting
Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
Food Chem. 2025 Feb 15;465(Pt 2):142082. doi: 10.1016/j.foodchem.2024.142082. Epub 2024 Nov 17.
This study investigated the effects of differential modification of the structural flexibility of egg white protein (EWP) by different polyphenols, which in turn enhanced the oral processing properties and fat perception of EWP-based double network emulsion gel (DNEG). After modification with polyphenols, the skeleton of gel became more delicate, which improved the hardness and cohesion of DNEG. This transformation was attributed to the shift from hydrophobic interactions to hydrogen and covalent bonds. Notably, proanthocyanidins (PC) effect was better, which resulted in a 58.5 % increase in oral wettability and a more appropriate oral tribological performance (0.53). Besides, DNEG increased fatty taste perception via the "ball bearing" effect as a fat substitute in sausage. In summary, this study could enhance the refined design of gels and provide ideas for improving the fatty taste of low-fat, healthy foods.
本研究调查了不同多酚对蛋清蛋白（EWP）结构柔韧性的差异修饰作用，这反过来增强了基于EWP的双网络乳液凝胶（DNEG）的口腔加工性能和脂肪感知。用多酚修饰后，凝胶骨架变得更加精细，从而提高了DNEG的硬度和内聚力。这种转变归因于从疏水相互作用到氢键和共价键的转变。值得注意的是，原花青素（PC）的效果更好，导致口腔润湿性提高了58.5%，并具有更合适的口腔摩擦学性能（0.53）。此外，DNEG通过“滚珠”效应增加了脂肪味感知，可作为香肠中的脂肪替代品。总之，本研究可以加强凝胶的精细设计，并为改善低脂健康食品的脂肪味提供思路。
