Zhang Renzhao, Liu Jingbo, Yu Meijing, Mu Qiri, Yan Zhaohui, Zhang Yudan, Zhang Yutong, 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.
Food Chem X. 2025 Jul 12;29:102784. doi: 10.1016/j.fochx.2025.102784. eCollection 2025 Jul.
This study investigated the differential effects of polyphenol-thermal synergistic modification on egg white protein in double network emulsion gels (DNEG), which endowed them with digestion-controllable properties as fat substitutes. Thermal treatment induced protein conformational unfolding and promoted polyphenol-mediated gel network refinement. Microstructural analysis revealed that DNEG progressively formed a homogeneous framework, thereby enhancing water-holding capacity and gel strength to 56.1 % and 353.3 g, respectively. The refined gel structure delayed digestive enzyme diffusion, resulting in a 60.5 % increase in vitamin D release compared to the control. Furthermore, DNEG exhibited sensory attributes comparable to full-fat counterparts in low-fat meat products, which offered novel insights for engineering functional fat substitutes.
本研究调查了多酚-热协同改性对双网络乳液凝胶（DNEG）中蛋清蛋白的不同影响，使其具有作为脂肪替代品的可控消化特性。热处理诱导蛋白质构象展开，并促进多酚介导的凝胶网络细化。微观结构分析表明，DNEG逐渐形成均匀的框架，从而将持水能力和凝胶强度分别提高到56.1%和353.3克。细化的凝胶结构延缓了消化酶的扩散，与对照相比，维生素D释放量增加了60.5%。此外，DNEG在低脂肉制品中表现出与全脂产品相当的感官特性，这为设计功能性脂肪替代品提供了新的见解。
