作为脂肪替代剂的高内相乳液:在重新加热过程中对加工肉的物理化学性质,微观结构和蛋白质消化能力的影响
Lilan Xu1, Yuanqi Lv2, Yan Zhao1
1Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China.
Poultry science
|December 12, 2024
概括
高内相乳液 (HIPE) 有效地取代加工肉类中的动物脂肪,改善质地并减少氧化. 这种脂肪替代剂在再加热至85°C时保持质量,提供更健康的肉类替代品.
科学领域:
- 食品科学与技术 食品科学与技术
- 肉类科学 肉科学
- 乳液技术 乳液技术
背景情况:
- 过多的和脂肪酸摄入带来了健康问题,推动了对更健康动物脂肪替代品的需求.
- 加工肉类通常含有高水平的动物脂肪,需要创新的减肥策略.
- 高内相乳液 (HIPE) 显示出在食品系统中作为功能成分的潜力.
研究的目的:
- 为了评估由卵黄-基酸 (EY-HPDSP) 复合物稳定的高内部相乳液 (HIPE) 作为加工肉类中的脂肪替代物的有效性.
- 调查不同HIPE替代水平 (0%,50%,100%) 和重新加热温度 (75°C,85°C,95°C) 对加工肉质量的影响.
- 评估对物理化学性质,微观结构和蛋白质消化能力的影响.
主要方法:
- 使用EY-HPDSP稳定HIPE,制备了含有0%,50%和100%脂肪替代物的加工肉制剂.
- 样品经过不同核心温度的重新加热 (75°C,85°C,95°C).
- 分析了物理化学性质 (质地,颜色,损失,TBARs),微观结构,蛋白质消化能力和二次蛋白质结构.
主要成果:
- 添加HIPE显著改善了硬度,弹性和L*值,同时减少了损失和脂质氧化 (TBAR).
- 用HIPE替代脂肪增强了蛋白质的消化性和表面水性,改变了蛋白质的二次结构 (α-螺旋体减少,β-片增加,随机卷轴,β-转).
- 50%的脂肪替代在高达85°C的再加热温度下保持质量;然而,在95°C的100%替代导致HIPE矩阵破坏并减少弹性.
结论:
- EY-HPDSP稳定HIPE是加工肉类的有希望的脂肪替代品,增强了可取的品质并减少了氧化.
- 在加工肉类中,HIPE表现出良好的稳定性和功能益处,特别是在适度的再加热温度下 (高达85°C).
- 这种HIPE技术提供了一个可行的策略,用于开发更健康的加工肉制品,以改善营养和质地.
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