摘要
为开发预消化防呛咳鸡肉蛋白补充剂,采用鸡油和鸡肉蛋白水解物制备O/W型Pickering乳液,研究高速剪切对乳液性质的影响,并添加卡拉胶制备热诱导型乳液凝胶。结果表明:在高速剪切工艺中,在50℃下以17 000 r/min高剪切力处理6 min所制备的乳液粒径较小、乳液液滴均匀分布且乳液物理稳定性相对较好;当卡拉胶添加量为0.3%时,乳液凝胶在0.1~100.0 rad/s频率范围内出现屈服应力点(G’=G’’),即发生相变,且在25~55 ℃的温度波动下能保持良好的凝胶特性,在一定程度上提高了乳液凝胶的持水性。采用高速剪切处理在50℃下以17 000 r/min高剪切力处理6 min所制备的乳液特性最好,当卡拉胶添加量为0.3%时所形成的鸡肉蛋白水解物Pickering乳液凝胶稳定性最好且易发生凝胶态向流动态转变,可作为适合老年人食用的凝胶态鸡肉蛋白产品。
In order to develop pre-digested anti-choking chicken protein supplements,an an oil-in-water(O/W)Pickering emulsion was prepared using chicken oil and chicken breast protein hydrolysate.The effects of high-speed shearing homogenization on the properties of the emulsion were explored,and carrageenan was added to the emulsion to prepare thermally induced emulsion gels.The results showed that the emulsion prepared by high-speed shearing at 50℃at a shearing speed of 17000 r/min for 6 min had a small particle size,uniform droplet size distribution and good physical stability.The emulsion gel with 0.3%carrageenan showed a yield stress point(G’=G’’)in the frequency range of 0.1 to 100.0 rad/s,indicating that a phase change occurred,and it could maintain good gel properties at fluctuating temperatures of 25–55℃,and had improved water holding capacity(WHC).The emulsion prepared by high-speed shear treatment at 17000 r/min for 6 min at 50℃had the best properties.The Pickering emulsion gel with 0.3%carrageenan had the best stability and was easily transformed into a fluid state,so it could be suitable for the elderly to consume.
作者
杨琳
郑华
江伟烽
刘泽祺
马朋
吴绍宗
郭宗林
林捷
YANG Lin;ZHENG Hua;JIANG Weifeng;LIU Zeqi;MA Peng;WU Shaozong;GUO Zonglin;LIN Jie(College of Food Science,South China Agricultural University,Guangzhou 510642,China;Local Joint Engineering Research Center for Precision Processing and Safety of Livestock and Poultry Products,Guangzhou 510642,China;Guangzhou Jiangfeng Industrial Wengyuan Co.Ltd.,Guangzhou 512600,China)
出处
《肉类研究》
2023年第7期8-16,共9页
Meat Research
基金
广东省现代农业产业技术体系创新团队建设项目(2023KJ128)
麻黄肉鸡屠宰加工技术研究与规范制定项目(2023440002000203)。
