藜麦蛋白Pickering乳液添加对鱼糜蛋白凝胶冻融稳定性的影响

doi:10.3864/j.issn.0578-1752.2022.10.013

摘要/Abstract

摘要：

【目的】基于藜麦蛋白Pickering乳液的冻融稳定性,探究其加入到鱼糜蛋白凝胶中提高鱼肉蛋白凝胶冻融稳定性的可行性,拟解决运输存储中温度波动造成鱼糜蛋白凝胶产品质量受损的问题。【方法】制备藜麦蛋白Pickering乳液,分散于鱼糜中并加热制备成蛋白凝胶,然后对鱼糜蛋白凝胶进行3次冻融循环,分别测量冻融前后鱼糜蛋白凝胶的质构、色度和水分分布,测定3次冻融后的汁液流失以及凝胶中的冰晶分布。【结果】藜麦蛋白Pickering乳液添加在提高鱼糜凝胶亮度和白度的同时,抑制了冻融循环引起的色度变化,并且延缓了凝胶在冻融中硬度和咀嚼度的变化速率。藜麦蛋白Pickering乳液的添加对于冻融前鱼糜凝胶的水分分布没有影响,但是显著增加了冻融循环后鱼糜凝胶中不易流动水的比例,减少了自由水的比例,从而减少了鱼糜凝胶冻融后的汁液流失。冰晶结果显示,乳液的添加可以显著降低冰晶的直径,从而减少冰晶对肌肉组织造成的损害以及自由水的生成。【结论】藜麦蛋白Pickering乳液的添加削弱了冻融对凝胶颜色及质构的影响,保持了凝胶的网络结构,提高了鱼糜凝胶的冻融稳定性,保持了冷冻鱼糜产品的品质及营养价值。藜麦蛋白Pickering乳液有望成为新型的抗冻剂应用于冷冻食品中。

关键词: 藜麦蛋白, Pickering乳液, 冻融稳定性, 蛋白凝胶

Abstract:

【Objective】Based on the freeze-thaw stability of quinoa stabilized Pickering emulsion, it was incorporated evenly into surimi to generate surimi gels in this study, and its feasibility to improve the freeze-thaw stability of fish protein gel was evaluated. This research aimed to prevent the deterioration of fish protein gel, caused by the temperature fluctuation during storage and transportation.【Method】Quinoa protein Pickering emulsion was prepared and distributed in surimi, followed by heating process to generate surimi gels. The surimi gels with different contents of Pickering emulsion and without emulsion were subjected to three freeze-thaw cycles, and then, the texture, color, water and ice crystal distribution and drip loss of surimi gels were measured. 【Result】The quinoa protein Pickering emulsion improved the lightness and whiteness of fish surimi gel, and inhibited the changes of color after freeze-thaw cycles. Meanwhile, the Pickering emulsion addition delayed the changes of hardness and chewiness of surimi gels during freeze-thaw cycles. It was found that quinoa protein Pickering emulsion had no effect on the moisture distribution of surimi gels before freeze-thaw cycles, but significantly increased the proportion of immobile water and decreased free water content in surimi gels after freeze-thaw cycles. Therefore, the drip loss of surimi gel was decreased by emulsion addition. Furthermore, the emulsion addition decreased the diameter of ice crystals formed in surimi gel, reduced the damage to muscle tissues, and decreased the free water content. 【Conclusion】The Quinoa protein Pickering emulsion weakened the adverse impact of freeze-thaw cycles on the color and textural properties, maintained the gel structure, and improved the freeze-thaw stability of fish surimi gel, which maintained its quality and nutritional value. Quinoa protein Pickering emulsion was promising to become an innovative antifreeze to be applied in frozen food.

Key words: quinoa protein, Pickering emulsion, freeze-thaw stability, protein gel

冯潇,张帆,陈颖,成佳欣,岑凯悦,汤晓智. 藜麦蛋白Pickering乳液添加对鱼糜蛋白凝胶冻融稳定性的影响[J]. 中国农业科学, 2022, 55(10): 2038-2046.

FENG Xiao,ZHANG Fan,CHEN Ying,CHENG JiaXin,CEN KaiYue,TANG XiaoZhi. Effects of Adding Quinoa Protein Pickering Emulsion on Freeze- Thaw Stability of Fish Surimi Gel[J]. Scientia Agricultura Sinica, 2022, 55(10): 2038-2046.

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乳液添加量 Emulsion addition amount	鱼糜 Surimi (g)	氯化钠 NaCl (g)	淀粉 Starch (g)	藜麦蛋白Pickering乳液 Quinoa protein Pickering emulsion (g)	水 Water (g)
0	500	5	10	0	12.50
2.5%	500	5	10	12.5	9.38
5%	500	5	10	25.0	6.25
7.5%	500	5	10	37.5	3.13
10%	500	5	10	50.0	0

	乳液添加比例 Emulsion addition amount (%, w/w)	F₀	F₃
L*	0	73.69±0.25c	71.95±0.52d
	2.5	73.74±0.54c	72.75±0.25cd
	5	78.01±2.58ab	74.70±2.55bc
	7.5	77.42±0.67b	76.72±0.52ab
	10	80.68±2.17a	77.14±0.66a
a*	0	-1.54±0.11c	-1.41±0.71a
	2.5	-0.79±0.03a	-0.98±0.04a
	5	-0.78±0.02a	-0.83±0.06a
	7.5	-1.00±0.06b	-1.16±0.10a
	10	-0.99±0.08b	-1.09±0.04a
b*	0	9.11±0.28c	8.95±0.08b
	2.5	9.00±0.12c	9.11±0.14ab
	5	9.29±0.34c	9.32±0.59ab
	7.5	9.40±0.12ab	9.63±0.39a
	10	10.21±0.92a	9.75±0.12a
W	0	72.11±0.33c	70.51±0.48d
	2.5	72.23±0.52c	71.24±0.27cd
	5	76.09±2.32ab	73.00±2.19bc
	7.5	75.52±0.58b	74.77±0.35ab
	10	78.08±1.53a	75.12±0.57a

	乳液添加比例 Emulsion addition amount (%, w/w)	F₀	F₃
结合水 Bound water (%)	0	1.70±0.33ab	0.77±0.43a
	2.5	1.86±0.28ab	1.21±0.76ab
	5	1.40±0.34ab	0.86±0.94ab
	7.5	0.96±0.21ab	2.28±0.67b
	10	0.99±0.45ab	2.21±1.76ab
不易流动水 Immobilized water (%)	0	92.33±0.67e	79.71±0.25b
	2.5	93.04±0.68e	76.50±1.84a
	5	92.69±0.69e	81.73±2.05c
	7.5	93.76±0.35e	83.46±1.46cd
	10	93.82±0.27e	83.96±1.55d
自由水 Free water (%)	0	5.98±0.87a	19.53±0.45d
	2.5	5.10±0.65a	22.29±1.77e
	5	5.91±0.43a	17.40±1.20c
	7.5	5.28±0.56a	14.26±1.06b
	10	5.20±0.18a	13.83±0.51b

组别 Group	冰晶参数 Parameters for ice crystals
组别 Group	直径 Diameter (μm)	数目 Number	总面积 Total area (μm²)	面积百分比 Area percentage (%)
0	8.79±0.05a	19.33±0.58a	242.50±2.81a	40.36±0.47a
2.5%	6.84±0.81bc	25.33±2.08a	148.06±4.84bc	26.44±7.29bc
5.0%	7.29±0.83b	21.67±7.57a	168.31±36.70b	27.53±6.00b
7.5%	5.03±0.23d	23.33±8.96a	79.63±7.38d	13.73±2.13d
10%	5.91±0.66cd	28.67±3.06a	110.43±25.06cd	18.22±4.13cd