Ovalbumin/sodium alginate Pickering emulsion: Structural characteristics and its contribution to enhancing the gel properties of Hairtail (Trichiurus haumela) surimi

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2024-08-15 DOI:10.1016/j.foodchem.2024.140893

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Abstract

In this study, ovalbumin (OV) and sodium alginate (SA), two macromolecular complexes, were coagulated into the emulsifier (OV/SA), which stabilized soybean oil by electrostatic interaction, hydrophobic interactions, and hydrogen bonding. The structure of OV/SA and properties of OV/SA Pickering emulsion were investigated. Additionally, the effect of emulsions on the gel and protein properties of hairtail surimi was studied. The results revealed that with the increasing concentration of OV/SA, the particle size and zeta potential value (negative value) of the emulsion initially decreased and then increased, while the rheological properties gradually improved. Compared with the surimi gel directly supplemented with soybean oil, the addition of emulsion enhanced gel strength, whiteness, water holding capacity, and hydrophobic interactions, resulting in a more stable gel network structure. In summary, incorporating emulsion into surimi at the same lipid content not only maintained its gel properties but also improved its color and compensated for lipid loss.

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卵清蛋白/海藻酸钠皮克林乳液：结构特征及其对提高毛尾鱼鱼糜凝胶特性的贡献

本研究将卵清蛋白（OV）和海藻酸钠（SA）这两种大分子复合物凝结成乳化剂（OV/SA），通过静电作用、疏水作用和氢键作用稳定大豆油。研究了 OV/SA 的结构和 OV/SA 皮克林乳液的特性。此外，还研究了乳液对毛尾鱼糜的凝胶和蛋白质特性的影响。结果表明，随着 OV/SA 浓度的增加，乳液的粒度和 zeta 电位值（负值）先减小后增大，而流变特性则逐渐改善。与直接添加大豆油的鱼糜凝胶相比，乳液的添加增强了凝胶的强度、白度、持水性和疏水作用，使凝胶网络结构更加稳定。总之，在相同脂质含量的鱼糜中加入乳液，不仅能保持其凝胶特性，还能改善其色泽，弥补脂质的损失。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.