Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels.
Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels.
复制标题
DOI：
10.1016/j.foodchem.2019.125401
复制
发表时间：
2020-01
期刊：
影响因子：
8.8
通讯作者：
Yuqing Zhu;D. Mcclements;Wei Zhou;Shengfeng Peng;Lei Zhou;Liqiang Zou;Wei Liu
中科院分区：
文献类型：
--
作者：
Yuqing Zhu;D. Mcclements;Wei Zhou;Shengfeng Peng;Lei Zhou;Liqiang Zou;Wei Liu
采用加盐和热预处理的方法提高复合蛋白稳定的Pickering乳液凝胶的冻融稳定性。在盐存在下的热预处理可以促进凝胶状结构的形成并改变PEG的乳液液滴之间的相互作用，从而增加PEG在冻融循环（在-20 °C下冷冻22小时并在37 °C下解冻2小时）期间对水分离、乳状液分层和油化的抗性，特别是在较高的盐水平（200和500 mM）下。微观结构表明，高盐浓度和热预处理的存在下，可以帮助保持凝胶状结构的PEG在冻融循环。总之，我们的研究结果表明，具有良好的冻融稳定性的新型粘弹性食品材料可以通过控制乳液液滴和乳液凝胶的凝胶化之间的静电相互作用来生产。这些材料可用于冷冻食品中。
Salt addition and thermal pretreatment were used to improve the freeze-thaw stability of Pickering emulsion gels (PEGs) stabilized by compound proteins. Thermal pretreatment with the presence of salt could promote the formation of gel-like structure and alter the interactions between the emulsion droplets of PEGs, sequentially increase the resistance of the PEGs to water separation, creaming, and oiling-off during freeze-thaw cycles (freeze at −20 °C for 22 h and thawing at 37 °C for 2 h), especially at higher salt levels (200 and 500 mM). Microstructures indicated that the presence of high salt concentration and heat pretreatment could help to maintain the gel-like structures of PEGs during freeze-thaw cycles. Overall, our results showed that novel viscoelastic food materials with good freeze-thaw stability can be produced by controlling the electrostatic interactions between the emulsion droplets and the gelation of emulsion gels. These materials may be useful for application in frozen food products.