Zhang Fali, Shi Jian, Chen Yanfei, Yue Yao, Shi Wenzheng, Xu Tanye, Qu Min
College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Foods. 2025 Jul 1;14(13):2342. doi: 10.3390/foods14132342.
By analyzing interfacial dynamics between soybean oil concentrations and soy protein isolate (SPI), this study established their impact on Pickering emulsion stability. Two optimal soy protein-based emulsions (EM60 with 60% oil phase; EM75 with 75%) were identified as lipid substitutes in silver carp surimi products. The results revealed that uniformly spherical droplets in EM60 enhanced interparticle interactions at emulsion interfaces. Compared to EM75 addition, EM60's finely dispersed droplets improved gel network compactness in the surimi matrix. This increased water-holding capacity (WHC) by 12.037% and gel strength by 2414.168 g·mm. EM75 addition significantly enhanced gel whiteness by 0.8483 units ( < 0.05). It also demonstrated superior physical filling effects in sol state, reinforcing structural rigidity. As unsaturated lipids, soybean oil substitution for saturated fats (e.g., lard) contributes positively to human health. Pre-emulsified soybean oil yielded stronger structural rigidity in surimi sol than direct oil addition. Post-gelation, significant increases were observed in gel strength (+828.100 g·mm), WHC (+6.093%), and elasticity (+0.07 units). Collectively, SPI-based emulsions offer novel insights for healthy lipid substitution in surimi gels. They elucidate differential impact mechanisms on texture, WHC, whiteness, and microstructure. This provides theoretical guidance for developing premium healthy surimi products.
通过分析大豆油浓度与大豆分离蛋白（SPI）之间的界面动力学，本研究确定了它们对Pickering乳液稳定性的影响。两种基于大豆蛋白的最佳乳液（油相为60%的EM60；油相为75%的EM75）被确定为鲢鱼鱼糜制品中的脂质替代品。结果表明，EM60中均匀的球形液滴增强了乳液界面处的颗粒间相互作用。与添加EM75相比，EM60中精细分散的液滴改善了鱼糜基质中的凝胶网络致密性。这使持水能力（WHC）提高了12.037%，凝胶强度提高了2414.168 g·mm。添加EM75显著提高了凝胶白度0.8483个单位（<0.05）。它在溶胶状态下还表现出优异的物理填充效果，增强了结构刚性。作为不饱和脂质，用大豆油替代饱和脂肪（如猪油）对人体健康有积极贡献。预乳化大豆油在鱼糜溶胶中产生的结构刚性比直接添加油更强。凝胶化后，凝胶强度（+828.100 g·mm）、WHC（+6.093%）和弹性（+0.07单位）均显著增加。总的来说，基于SPI的乳液为鱼糜凝胶中健康脂质替代提供了新的见解。它们阐明了对质地、WHC、白度和微观结构的不同影响机制。这为开发优质健康的鱼糜产品提供了理论指导。
