探索莼菜生物聚合物在稳定高内相乳液中的乳化特性

IF 5.3 2区 农林科学 Q1 ENGINEERING, CHEMICAL Journal of Food Engineering Pub Date : 2024-09-02 DOI:10.1016/j.jfoodeng.2024.112303
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引用次数: 0

摘要

海藻资源丰富、成本低廉,而且富含各种天然生物大分子,因此是一种很有前景的食品乳液稳定剂原料。本研究利用高压均质法(HPH)释放海藻的界面活性成分,探索利用海藻(UL)稳定乳剂的潜力。结果表明,随着高压均质压力从100兆帕增加到800兆帕,具有乳化活性的UL提取物(ULE)逐渐被提取出来。通过膜过滤浓缩 ULE 中的大分子成分,特别是多糖和蛋白质,可得到浓缩部分,称为 ULER,其乳化性能得到增强。通过优化油体积分数(φ)和 pH 值,发现高内相乳剂(φ = 0.7-0.8)在 pH 值为 3-7 时表现出优异的粘弹性和稳定性。就稳定性而言,经 ULER 稳定的乳液在较长时间内都能保持其结构,没有明显的相分离现象。外源 Ca2⁺与 ULER 之间的强烈相互作用增加了乳液的表观粘度和粘弹性。然而,添加 Ca2⁺ 并没有显著提高 ULER 稳定乳液的稳定性,在某些情况下甚至导致乳液稳定性下降。造成这种影响的原因可能是 Ca2⁺离子与 ULER 中的多糖和蛋白质之间存在特殊的相互作用,会影响乳剂的网络结构。总之,这项研究强调了在加工超低分子量聚合酶时采用 HPH 处理将其转化为有效的乳液稳定剂以应用于食品工业的潜力。
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Exploring the emulsifying properties of biopolymers from Ulva lactuca in stabilizing high internal phase emulsions

Seaweed is a promising raw material for food emulsion stabilizers due to its abundance, low cost, and rich content of various natural biological macromolecules. This study explores the potential of using Ulva lactuca (UL) to stabilize emulsions by employing high-pressure homogenization (HPH) to release its interfacial active components. The results demonstrate that UL extract (ULE) with emulsifying activity was gradually extracted as the HPH pressure increased from 100 to 800 MPa. Concentrating the macromolecular components, specifically polysaccharides and proteins, in the ULE via membrane filtration resulted in a concentrated fraction, referred to as ULER, which exhibited enhanced emulsification performance. By optimizing the oil volume fraction (φ) and pH, it was found that high internal phase emulsions (φ = 0.7–0.8) showed superior viscoelasticity and stability at pH 3–7. In terms of stability, it was observed that the emulsions stabilized by ULER maintained their structure over extended periods without significant phase separation. The strong interaction between exogenous Ca2⁺ and ULER increased the apparent viscosity and viscoelasticity of the emulsion. However, the addition of Ca2⁺ did not significantly enhance the stability of the ULER-stabilized emulsions and, in some cases, even led to a decrease in emulsion stability. This effect may be probably due to the specific interactions between the Ca2⁺ ions and the polysaccharides and proteins in the ULER, which can affect the network structure of the emulsion. Overall, this study highlights the potential of HPH treatment in processing UL to transform it into an effective emulsion stabilizer for applications in the food industry.

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来源期刊
Journal of Food Engineering
Journal of Food Engineering 工程技术-工程:化工
CiteScore
11.80
自引率
5.50%
发文量
275
审稿时长
24 days
期刊介绍: The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.
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