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Rennet-assisted modification for enhanced freeze-thaw stability in sodium caseinate-stabilized high internal phase
Ling Zhang1, Feng Xiao1, Sijie Hu1
1SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Food Chemistry
|March 4, 2025
Summary
Rennet modification of sodium caseinate improved freeze-thaw stability in high internal phase emulsions (HIPEs). This enhances their application in frozen foods by preventing ice crystal damage and improving texture.
Area of Science:
- Food Science
- Colloid and Surface Science
- Materials Science
Background:
- Pickering emulsions face limitations in frozen food applications due to poor freeze-thaw stability.
- Sodium caseinate is a common stabilizer, but its emulsions often degrade upon freezing and thawing.
Purpose of the Study:
- To enhance the freeze-thaw stability of sodium caseinate-stabilized high internal phase emulsions (NaCas-HIPEs).
- To investigate the impact of rennet modification on NaCas-HIPEs' stability and 3D printing properties.
Main Methods:
- Rennet modification of sodium caseinate to create NaCas-HIPEs.
- Evaluation of freeze-thaw stability through multiple freeze-thaw cycles.
- Analysis of emulsion structure using cryo-scanning electron microscopy (cryo-SEM).
- Assessment of thermal properties using differential scanning calorimetry (DSC).
- Rheological measurements to determine viscosity and viscoelasticity.
- Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) to analyze protein structure.
Main Results:
- Rennet modification significantly improved freeze-thaw stability, with 0.5% rennet maintaining emulsion structure after five cycles.
- Rennet addition reduced ice crystal formation, as evidenced by changes in enthalpy and freezing/thawing points.
- Increased rennet concentration enhanced apparent viscosity and viscoelasticity, restricting ice crystal growth and droplet aggregation.
- Cryo-SEM and SDS-PAGE revealed the formation of strong rennet-induced casein gel networks contributing to stability.
Conclusions:
- Rennet modification is an effective strategy to produce freeze-thaw stable NaCas-HIPEs.
- Improved stability is linked to reduced ice crystal damage and enhanced structural integrity via casein cross-linking.
- These stable emulsions show potential for applications in the ready-to-eat frozen food industry.
