不同谷氨酰胺转氨酶交联度对明胶微凝胶Pickering乳液界面性质和流变行为的影响  

Effect of different crosslinking degrees of transglutaminase on the interface properties and rheological behavior of gelatin microgel Pickering emulsion

作　　者：刘莹婕 夏梦思 戴宏杰 冯鑫 余永 朱瀚昆 马良[1,2] 张宇昊 LIU Yingjie;XIA Mengsi;DAI Hongjie;FENG Xin;YU Yong;ZHU Hankun;MA Liang;ZHANG Yuhao(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing,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

出　　处：《食品与发酵工业》2024年第15期79-86,共8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(32372353);中央高校基本科研业务费专项资金资助项目(SWU-KT22046)。

摘　　要：引入谷氨酰胺转氨酶(transglutaminase,TG酶)对明胶进行改性制备微凝胶,通过对不同TG酶交联度明胶微凝胶Pickering乳液进行流变学、电位测试以及微观结构观察,重点研究了不同TG酶交联度对乳液流变学特性的影响。结果显示,TG酶添加量可以有效调控明胶微凝胶的交联度(1.85%~12.25%);流变结果表明,随着交联度的提升,表观黏度和屈服应力值(2.10~4.47 Pa)均上升,损耗因子减小,温度循环测试回复率从28.2%上升至75.6%。综合流变学测试结果表明当交联度达到6.85%以上,明胶微凝胶稳定的乳液连续相形成了更强的凝胶网络结构。此外,乳液体系的ζ电位随着交联度的增大而增大,静电排斥作用增强,有利于连续相网络结构的形成;微观结构显示,随着交联度的增大,油水界面处的吸附蛋白增多并形成致密的界面膜,液滴之间相互作用增强形成更强的凝胶网络结构,从而在连续相的角度使乳液稳定性提升。因此,经过TG酶交联的明胶微凝胶Pickering乳液更为稳定,为明胶微凝胶在食品中的应用提供了理论基础。Transglutaminase(TG enzyme)was introduced to modify gelatin to prepare microgels,rheology,ζpotential and microstructure of gelatin microgels stabilized Pickering emulsions with different TG enzyme crosslinking degrees were carried out to study the effect of different TG enzyme crosslinking degrees on the rheology properties of emulsion.The results revealed that the crosslinking degree of gelatin microgels(1.85%-12.25%)can be effectively regulated by TG enzyme addition amount.Rheological results demonstrated that,the apparent viscosity and yield stress(2.10-4.47 Pa)both increased,the loss factor decreased,and the recovery rate of temperature cycle test increased from 28.2%to 75.6%with the increase of crosslinking degree.The rheological results indicated that the continuous phase of gelatin microgel stabilized emulsions formed a stronger gel network structure when the crosslinking degree exceeded 6.85%.In addition,theζpotential of the emulsion increased with the increase of crosslinking degree,implying the enhancement of electrostatic repulsion between droplets,and the higher electrostatic repulsion was conducive to the formation of continuous phase network structure.The results of emulsion microstructure showed that with the increase of crosslinking degree,the interfacial protein increased and formed a dense interfacial film,and the interaction between droplets was enhanced to form a stronger gel network structure,thus improving the stability of the emulsion in the perspective of continuous phase.Therefore,the TG cross-linked gelatin microgel Pickering emulsions are more stable,which provides a theoretical basis for the application of gelatin microgel in food.

关 键 词：明胶 微凝胶 谷氨酰胺转氨酶 Pickering乳液 流变性能 

分 类 号：TS201.2[轻工技术与工程—食品科学]