Thermal stability of γ-PGA modified fish gelatin emulsion.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-10-07 DOI:10.1002/jsfa.13947

Huan Xie, Xiao-Mei Sha, Shan Shan, Zi-Zi Hu, Zong-Cai Tu

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Abstract

Background: Emulsions are thermally unstable systems. This research aimed to investigate the thermal stability of fish gelatin (FG) oil-in-water emulsions in the presence of poly-γ-glutamic acid (γ-PGA) as an additive after heat treatment. The study assessed how γ-PGA influences the thermal stability of FG emulsions over time, focusing on their properties, structure, and food application potential.

Results: The incorporation of γ-PGA significantly enhanced the thermal stability of FG emulsions, preserving their morphology after heating. Emulsions containing 0.1% γ-PGA showed no significant changes after 24 h at 90 °C, while emulsions without γ-PGA experienced noticeable delamination. Rheological evaluations revealed that the energy storage modulus and loss modulus of FG-γ-PGA emulsions remained consistently higher than those of FG emulsions, regardless of heating duration. Particle size analysis indicated minimal changes for FG-γ-PGA emulsions (413 nm after 24 h) compared to a substantial increase for FG emulsions (1598 nm). After heating, FG-γ-PGA emulsions demonstrated significantly higher emulsifying activity index (EAI) (74 m² g^-1 versus 22.7 m² g^-1) and emulsifying stability index (ESI) (97% versus 76%). Additionally, the texture properties of meat mince formulated with FG-γ-PGA emulsions were comparable to those containing fat, showcasing their potential as a fat replacement.

Conclusion: The study concludes that γ-PGA enhances the thermal stability of FG emulsions, maintaining their integrity and improving functional properties under heat treatment. These findings offer valuable insights for the formulation of thermally stable emulsions, presenting promising opportunities for innovative applications in the food industry. © 2024 Society of Chemical Industry.

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γ-PGA改性鱼明胶乳液的热稳定性。

背景：乳剂是一种热不稳定体系。本研究旨在调查鱼明胶（FG）水包油乳液在热处理后，在聚γ-谷氨酸（γ-PGA）作为添加剂存在的情况下的热稳定性。该研究评估了γ-PGA如何随着时间的推移影响FG乳液的热稳定性，重点关注其性质、结构和食品应用潜力：结果：γ-PGA 的加入显著增强了 FG 乳液的热稳定性，并在加热后保持了其形态。含 0.1% γ-PGA 的乳液在 90 °C 下加热 24 小时后没有发生明显变化，而不含γ-PGA 的乳液则出现了明显的分层现象。流变学评估显示，无论加热时间长短，FG-γ-PGA 乳液的储能模量和损失模量始终高于 FG 乳液。粒度分析表明，FG-γ-PGA 乳液的粒度变化极小（24 小时后为 413 nm），而 FG 乳液的粒度则大幅增加（1598 nm）。加热后，FG-γ-PGA 乳剂的乳化活性指数（EAI）（74 m2 g-1 对 22.7 m2 g-1）和乳化稳定性指数（ESI）（97% 对 76%）明显更高。此外，用 FG-γ-PGA 乳剂配制的肉馅的质构特性与含脂肪的肉馅相当，显示了其作为脂肪替代品的潜力：研究得出结论：γ-PGA 可增强 FG 乳液的热稳定性，在热处理中保持其完整性并改善其功能特性。这些发现为热稳定性乳液的配方提供了宝贵的见解，为食品工业的创新应用提供了大有可为的机会。© 2024 化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.