Yang Chaoran, Yu Wei, Gao Boyan, Niu Yuge, Yu Liangli
Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Int J Biol Macromol. 2025 Mar;295:139490. doi: 10.1016/j.ijbiomac.2025.139490. Epub 2025 Jan 3.
Protein-polysaccharide complex carrier can solve the problem of insufficient stability of Monascus pigments (MPs), a kind of natural pigments, against heat and light. It also has the function to stabilize Pickering emulsion (PE) that can be used as fat replacer in meat products. In this study, heat denatured whey protein (HWP) and pectin modified by octenyl succinic anhydride (OSA-pectin) were prepared into complex by adding Ca loaded with MPs. The complex carrier significantly enhanced the light and heat stabilities of MPs and exhibited excellent wettability. It was then used to prepare PE (HOCM-PE) as a fat replacer to improve the color performance of meat patties. The microstructure and rheological properties of HOCM-PE clarified that the main stable mechanism was to form network structure wrapped around oil droplets in the continuous phase. This structure conferred excellent viscoelasticity and stability to the emulsion. The key quality parameters of meat patties showed that HOCM-PE as a fat substitute was able to maintain the textural properties of the meat patties while providing bright red color. The research provided an ideal dual-functional emulsion for the development of low-fat and low-nitrite meat products.
蛋白质-多糖复合载体可以解决天然色素红曲色素（MPs）耐热和耐光稳定性不足的问题。它还具有稳定皮克林乳液（PE）的功能，该乳液可用作肉制品中的脂肪替代品。在本研究中，通过添加负载MPs的钙，将热变性乳清蛋白（HWP）和辛烯基琥珀酸酐改性果胶（OSA-果胶）制成复合物。该复合载体显著提高了MPs的光稳定性和热稳定性，并表现出优异的润湿性。然后将其用于制备PE（HOCM-PE）作为脂肪替代品，以改善肉饼的颜色性能。HOCM-PE的微观结构和流变学性质表明，其主要稳定机制是在连续相中形成包裹油滴的网络结构。这种结构赋予乳液优异的粘弹性和稳定性。肉饼的关键质量参数表明，HOCM-PE作为脂肪替代品能够在提供鲜红色的同时保持肉饼的质地特性。该研究为低脂和低亚硝酸盐肉制品的开发提供了一种理想的双功能乳液。
