儿茶素共结晶微胶囊制备及其对热诱导鸡肉糜凝胶品质的影响  

Fabrication of catechin co-crystallized microcapsules and their effect on gel qualities of heat-induced chicken batter

作　　者：王恒鹏[1,2,3] 王引兰 孟阳 姜松松 孟祥忍 WANG Hengpeng;WANG Yinlan;MENG Yang;JIANG Songsong;MENG Xiangren(College of Tourism and Culinary Science,Yangzhou University,Yangzhou 225127,China;School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China;Cuisine Science Key Laboratory of Sichuan Province,Sichuan Tourism University,Chengdu 610100,China;Culinary Science and Technology Department,Jiangsu College of Tourism,Yangzhou 225000,China;Chinese Cuisine Promotion and Research Base,Yangzhou University,Yangzhou 225009,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127 [2]江苏大学食品与生物工程学院,江苏镇江212013 [3]烹饪科学四川省高等学校重点实验室,四川旅游学院,四川成都610100 [4]江苏旅游职业学院烹饪科技学院,江苏扬州225000 [5]扬州大学中餐繁荣基地,江苏扬州225009

出　　处：《食品与发酵工业》2024年第22期302-309,共8页Food and Fermentation Industries

基　　金：烹饪科学四川省高等学校重点实验室2022年度资助项目(PRKX2022Z15)。

摘　　要：为提升儿茶素的稳定性,扩大其在食品加工领域的应用范围,采用蔗糖共结晶法包埋不同质量分数(0%、0.4%、0.8%)的儿茶素,并将儿茶素共结晶微胶囊与鸡肉糜混合制备凝胶,探究其对热诱导鸡肉糜凝胶品质的影响。结果表明,蔗糖共结晶法可极大提升儿茶素的水溶性和消化稳定性。扫描电子显微镜和差示扫描量热仪显示儿茶素簇状附聚在重结晶蔗糖的多孔空间内,并改变了蔗糖的熔化特性。与空白对照组和游离儿茶素添加组相比,儿茶素共结晶微胶囊的添加可显著降低鸡肉糜凝胶的蒸煮损失率,并显著提高凝胶硬度和咀嚼性,改善凝胶持水力和白度值。此外,添加共结晶儿茶素的鸡肉糜凝胶滴水通道消失,孔隙较对照组明显减小。添加含0.8%质量分数儿茶素的共结晶微胶囊可使鸡肉糜凝胶的羰基含量降至最低,游离巯基和总巯基含量达最高值。综上所述,蔗糖共结晶法能明显提升儿茶素的环境稳定性,且共结晶儿茶素通过改善凝胶组织结构和降低蛋白质氧化程度,可有效增强热诱导鸡肉糜凝胶的质构和保水性。The objective of this study was to improve the stability of catechins and expand their applications in food processing.To achieve this,catechins were encapsulated at different mass fractions(0%,0.4%,0.8%)in co-crystallized sucrose.Meanwhile,catechin co-crystallized microcapsules were mixed with chicken batter to prepare gels and investigate their effects on heat-induced gelling properties.The study found that the co-crystallization treatment significantly improved the water solubility and digestive stability of catechin.Scanning electron microscope(SEM)and differential scanning calorimeter(DSC)analyses confirmed that catechin clusters adhered to the porous space of recrystallized sucrose and modified the melting properties of sucrose.Compared to the blank control and free catechin-added groups,the chicken batters added with encapsulated catechin significantly reduced cooking loss and increased gel hardness,chewiness,water-holding capacity,and whiteness values.The addition of encapsulated catechin reduced the drip channels and aggregated voids in the chicken batter compared to the control group.Furthermore,the incorporation of co-crystallized microcapsules containing 0.8%of catechin minimized the carbonyl content and maximized the free and total sulfhydryl content of chicken mince gels.In conclusion,the sucrose co-crystallization method can significantly enhance the environmental stability of catechins,and the co-crystallized catechins can effectively improve the texture and water retention of heat-induced chicken batters by improving the gel organization and reducing the degree of protein oxidation.

关 键 词：蔗糖共结晶 儿茶素 微胶囊 蛋白质氧化 凝胶品质 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]