Rheological and nuclear magnetic resonance characterization of porcine plasma protein-stabilized gel-like emulsion affected by pH and heating
Rheological and nuclear magnetic resonance characterization of porcine plasma protein-stabilized gel-like emulsion affected by pH and heating
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pH 和加热影响的猪血浆蛋白稳定凝胶状乳液的流变学和核磁共振表征
DOI：
10.1016/j.lwt.2016.09.025
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发表时间：
2017-01-01
影响因子：
6
通讯作者：
Xu, Xinglian
中科院分区：
文献类型：
--
作者：
Li, Weifeng;Huang, Mengmeng;Xu, Xinglian
本文研究了猪血浆蛋白水包油（O/W; 52/48, g/100 g）乳状液在pH和加热条件下的凝胶样特性。黏度分析表明，乳状液表现出剪切减薄行为。pH6.5和pH7.0的粘度显著高于pH5.0 （P < 0.05）。保存48 h后，乳状液的稳定性高于91.07%。在pH 5.0 ~ 7.0范围内，最终存储模量和最终损耗模量呈增大趋势；与后者相比，前者的值总是更高，这意味着它具有更强的弹性特性。pH升高对硬度强化效果显著（P < 0.05）。在测试范围内，持水量为94.02% ~ 96:97%，热稳定性良好。核磁共振检测结果表明，pH值高于5.5时，非加热乳化液的T-22分数升高，非流动性水增多（P < 0.05）。在pH 5.0和5.5条件下，蒸煮对水质子的不迁移状态有显著的正向影响。总的来说，猪血浆蛋白乳的凝胶特性可以通过pH和加热来改变。考虑到所有因素，血浆蛋白乳应调整到pH高于5.5，以形成凝胶状特性。(C) 2016 Elsevier Ltd.版权所有。
In the present work, gel-like characteristics of porcine plasma protein oil-in-water (O/W; 52/48, g/100 g) emulsion has been studied under the influence of pH and heating. Viscosity analyses indicated that emulsions exhibited shear-thinning behaviors. Viscosity at pH6.5 and pH7.0 was significant higher than that of pH5.0 (P < 0.05). After 48 h storage, emulsions showed higher stability than 91.07%. From pH 5.0 to 7.0, final storage modulus and final loss modulus showed increase trend; compared with latter, former had always higher value which means more elasticity characteristics. Increase of pH caused a significant hardness strengthened effect (P < 0.05). Within the tested range, water holding capacity ranged from 94.02% to 96:97% indicating good thermal stability. Nuclear magnetic resonance test showed that pH higher than 5.5 bring non-heating emulsion higher T-22 fraction which means more non-mobility water (P < 0.05). Cooking exhibited significant positive effects on the non-mobility status of water proton on samples at pH 5.0 and 5.5.Overall, gel-like characteristics of porcine plasma protein emulsion can be modified by pH and heating. Taking into account all factors, plasma protein emulsion should be adjusted to pH higher than 5.5 for the structuring of gel-like characteristics. (C) 2016 Elsevier Ltd. All rights reserved.