Lubrication and Sensory Properties of Emulsion Systems and Effects of Droplet Size Distribution.
Lubrication and Sensory Properties of Emulsion Systems and Effects of Droplet Size Distribution.
复制标题
DOI：
10.3390/foods10123024
复制
发表时间：
2021-12-06
期刊：
影响因子：
--
通讯作者：
Chen J
中科院分区：
文献类型：
--
作者：
Wang Q;Zhu Y;Ji Z;Chen J
食品乳状液的功能和感官特性是一个复杂的过程，受乳化剂、油脂质量分数、油滴大小等因素的影响。此外，在口腔加工过程中，食品乳状液的感知质地主要由其流变学和摩擦学响应决定。研究了油滴粒径分布和油滴含量对O/W乳化体系润滑性和感官特性的影响。使用软质构分析仪摩擦计获得复原乳样品（组成：脱脂乳和乳脂）和酪蛋白钠盐（下文中称为CSS）稳定的模型乳液（橄榄油作为油相）的摩擦曲线，所述软质构分析仪摩擦计具有与软表面（PDMS）摩擦学系统组合的三球盘装置。22名参与者使用强度评分法进行感觉辨别。Stribeck曲线分析表明，对于具有相似流变特性的复原乳样品，增加1-10 µm尺寸范围内的油/脂肪滴的体积分数将显著增强润滑性，而对于CSS稳定的乳液，油/脂肪滴的尺寸效应降低到1 µm左右。令人惊讶的是，一旦两种系统的油/脂肪液滴的尺寸达到纳米尺寸（d90 = 0.3 µm），增加油/脂肪含量不会进一步增强，并且摩擦系数没有显示出显著差异（p > 0.05）。感官分析的结果表明，消费者能够区分油/脂肪滴大小和油/脂肪含量不同的乳剂（p < 0.01）。然而，似乎对于含有纳米尺寸液滴的乳液，pancreatist的辨别能力显著降低。
The functional and sensory properties of food emulsion are thought to be complicated and influenced by many factors, such as the emulsifier, oil/fat mass fraction, and size of oil/fat droplets. In addition, the perceived texture of food emulsion during oral processing is mainly dominated by its rheological and tribological responses. This study investigated the effect of droplet size distribution as well as the content of oil droplets on the lubrication and sensory properties of o/w emulsion systems. Friction curves for reconstituted milk samples (composition: skimmed milk and milk cream) and Casein sodium salt (hereinafter referred to as CSS) stabilized model emulsions (olive oil as oil phase) were obtained using a soft texture analyzer tribometer with a three ball-on-disc setup combined with a soft surfaces (PDMS) tribology system. Sensory discrimination was conducted by 22 participants using an intensity scoring method. Stribeck curve analyses showed that, for reconstituted milk samples with similar rheological properties, increasing the volume fraction of oil/fat droplets in the size range of 1–10 µm will significantly enhance lubrication, while for CSS-stabilized emulsions, the size effect of oil/fat droplets reduced to around 1 µm. Surprisingly, once the size of oil/fat droplets of both systems reached nano size (d90 = 0.3 µm), increasing the oil/fat content gave no further enhancement, and the friction coefficient showed no significant difference (p > 0.05). Results from sensory analysis show that consumers are capable of discriminating emulsions, which vary in oil/fat droplet size and in oil/fat content (p < 0.01). However, it appeared that the discrimination capability of the panelist was significantly reduced for emulsions containing nano-sized droplets.
登录
查看更多内容
影响因子：
10.7
作者：
Chung, Cheryl;Degner, Brian;McClements, David Julian
通讯作者：
McClements, David Julian
影响因子：
10.7
作者：
Benjamins, Jan;Vingerhoeds, Monique H.;van Aken, George A.
通讯作者：
van Aken, George A.
影响因子：
10.7
作者：
Malone, ME;Appelqvist, IAM;Norton, IT
通讯作者：
Norton, IT
影响因子：
3.9
作者：
DICKIE, AM;KOKINI, JL
通讯作者：
KOKINI, JL
影响因子：
3.1
作者：
Chojnicka-Paszun, A.;de Jongh, H. H. J.;de Kruif, C. G.
通讯作者：
de Kruif, C. G.