Qi Jun, Li Yu-Cong, Yan Hui-Min, Zeng Li-Ting, Lv Ao-Jing, Dong Rui-Ling, Li Xue-Qing, Lin Zhou, Shao Le-le, Zhang Lang, Duan Guo-Qing, Zhang Chun-Hui, Xiong Guo-Yuan
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Institute of Fisheries Science, Anhui Academy of Agricultural Sciences, Hefei 230031, China.
Food Res Int. 2025 Oct;218:116883. doi: 10.1016/j.foodres.2025.116883. Epub 2025 Jun 19.
The impact of low-energy stirring temperatures (30 °C, 50 °C, 70 °C, 90 °C) on the stability of gelatin emulsions was investigated when stirring with a magnetic stirrer at 1600 rpm for 3.5 h at an arginine (Arg) concentration of 1.2 % (w/v). The results indicated that as the stirring temperature increased, the appearance of the emulsions became more transparent and clearer, and their particle sizes and the absolute zeta potential values decreased significantly (P < 0.05). Moreover, the addition of Arg significantly enhanced the stability of the emulsions, with those prepared at 30 °C exhibiting the highest stability. These findings could be attributed to the fact that under the stirring temperature of 30 °C and in the presence of Arg, the depolymerization of gelatin increased, leading to a significant increase in the hydrophobic β-sheet structures (P < 0.05), which in turn resulted in a significant increase in the exposure of hydrophobic amino acids and negatively charged residues on the gelatin surface (P < 0.05). Ultimately, the stability of gelatin emulsions (φ = 5 %), prepared via this one-step stirring method, was significantly improved. The information gathered could provide guidance on preparing protein-stabilized emulsions with low oil phase volume fractions using low-energy emulsification techniques.
在精氨酸（Arg）浓度为1.2%（w/v）的情况下，使用磁力搅拌器以1600 rpm的转速搅拌3.5小时，研究了低能量搅拌温度（30℃、50℃、70℃、90℃）对明胶乳液稳定性的影响。结果表明，随着搅拌温度的升高，乳液的外观变得更加透明清澈，其粒径和绝对zeta电位值显著降低（P < 0.05）。此外，添加Arg显著提高了乳液的稳定性，在30℃制备的乳液稳定性最高。这些发现可能归因于在30℃的搅拌温度下且存在Arg时，明胶的解聚增加，导致疏水β-折叠结构显著增加（P < 0.05），这反过来又导致明胶表面疏水氨基酸和带负电荷残基的暴露显著增加（P < 0.05）。最终，通过这种一步搅拌法制备的明胶乳液（φ = 5%）的稳定性得到显著提高。所收集的信息可为使用低能量乳化技术制备低油相体积分数的蛋白质稳定乳液提供指导。
