热诱导猪皮蛋白粉基乳液凝胶形成及性质研究  

Research on formation and properties of heat-induced porcine skin protein powder-based emulsion gel

作　　者：夏梦思 张榉 戴宏杰 陈海 张宇昊[1,2,3] XIA Mengsi;ZHANG Ju;DAI Hongjie;CHEN Hai;ZHANG Yuhao(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China;Key Laboratory of Luminescence Analysis and Molecular Sensing(Southwest University),Ministry of Education,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]川渝共建特色食品重庆市重点实验室,重庆400715 [3]发光分析和分子传感教育部重点实验室,重庆400715

出　　处：《食品与发酵工业》2023年第17期209-215,共7页Food and Fermentation Industries

基　　金：十四五国家重点研发计划项目(2021YFD21001005);国家自然科学基金项目(31972102);重庆市技术创新与应用发展专项重点项目(cstc2021jscx-cylhX0014)。

摘　　要：以猪皮蛋白粉(porcine skin protein powder,PSPP)为原料,大豆油为油相制备乳液,再经热诱导形成猪皮蛋白粉基乳液凝胶,研究PSPP的浓度和加热处理时间与次数对乳液稳定性、乳液凝胶质构及持水力的影响。结果表明,随着PSPP浓度的增加,加热后乳液析出水层逐渐减小,乳液结构保持更加完整,液滴尺寸变化显著减小,乳液的表观黏度增大。质构和持水力分析显示,随着PSPP浓度的增加,乳液凝胶的硬度、黏聚性及持水力均显著增强。激光共聚焦显微镜显示,随着PSPP浓度的增加,乳液凝胶颗粒的直径明显减小,油水界面的蛋白覆盖率增大。当PSPP质量浓度为30 g/L时,随着热处理时间延长和次数的增加,乳液凝胶质构特性变化较小,这表明PSPP乳液凝胶可耐受长时间和反复加热处理。In this study,the emulsion was prepared with the porcine skin protein powder(PSPP)as an emulsifier and soybean oil as the oil phase,and then the PSPP-based emulsion gel was formed by heat induction.The effects of PSPP concentration,heating time and times on emulsion stability,emulsion gel texture,and water-holding capacity were researched.Results showed that with the increase in PSPP concentration,after heat treatment,the precipitated water layer of the emulsion was gradually decreased and the emulsion structure remained more complete,resulting in a significant reduction in droplet size variation.Moreover,the apparent viscosity of the emulsion was increased.The analysis of texture and water-holding capacity indicated that the hardness,cohesion,and water-holding power of the emulsion gel were significantly enhanced with the increase in PSPP concentration.The laser confocal microscopy revealed that with the increase of PSPP concentration,the diameter of the emulsion gel was notably decreased,and the protein coverage at the oil-water interface was increased.Furthermore,when the concentration of PSPP was 30 g/L,the texture characteristics of the emulsion gel changed slightly with the increase in heat treatment time and times,which indicated that the PSPP-based emulsion gel could tolerate long-term and repeated heat treatment.

关 键 词：猪皮 蛋白粉 乳液凝胶 清洁标签 

分 类 号：TS251.92[轻工技术与工程—农产品加工及贮藏工程] TS201.7[轻工技术与工程—食品科学与工程]