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Published on: February 19, 2016
Lipid-protein synergistic micronized salt composite: High-pressure homogenization for enhanced sodium dispersion and
Xin Fan1, Chengcheng Xu1, Yao Qin1
1SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Abstract:
This study presents an innovative sodium-reducing composite powder salt (CPS) developed by integrating whey protein isolate (WPI), milk fat, and micronized NaCl through high-pressure homogenization (HPH) and freeze-drying techniques. HPH at 300 Bar significantly optimized emulsion stability, resulting in a particle size reduction (25.24 % smaller compared to 100 Bar), enhanced surface hydrophobicity (contact angle: 76.95°), and an increase in the protein adsorption rate by 1.78-fold. The CPS demonstrated uniform salt dispersion as confirmed by scanning electron microscope (SEM) and X-ray diffraction (XRD) analyses. Thermal analysis indicated superior stability, with a mass loss of 33.92 % at 300 Bar compared to 40.12 % in the control (120-400 °C). When applied to shrimp surimi, the CPS produced homogeneous gels with fewer defects, outperforming both conventional and micronized salts. This lipid-protein synergistic strategy advances sodium reduction technology through structural design, facilitating the development of low-sodium products without compromising functionality.
