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脂质-蛋白质协同微化盐复合物:高压均质化,增强分散和热稳定性

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.

|May 24, 2025

概括

研究人员开发了一种新的复合粉盐 (CPS),使用乳清蛋白分离物和牛奶脂肪来降低含量. 这种创新方法提高了产品的质地和稳定性,有助于低食品的发展.

科学领域:

食品科学与技术食品科学与技术
材料科学材料科学材料科学
生物技术是生物技术.

背景情况:

越来越多的消费者对低产品的需求需要创新的盐减少策略.
传统的减盐方法往往会损害食物的质地和感官特性.
开发能模仿盐的功能成分对食品工业至关重要.

研究的目的:

开发和描述一种新的降复合粉盐 (CPS).
研究高压均质化 (HPH) 对CPS性能的影响.
评估CPS在改善食品产品质量的有效性,特别是对的效果.

主要方法:

复合粉盐 (CPS) 制剂,使用乳清蛋白分离物 (WPI),牛奶脂肪和微化NaCl.
在不同压力 (100和300巴) 的高压均质化 (HPH).
使用粒子大小分析,接触角测量,SEM,XRD和热分析进行表征.
在Surimi凝制剂中的应用和凝性质的评估.

主要成果:

300巴的HPH显著减少了颗粒大小,增强了乳液稳定性和增加了蛋白质吸附率.
SEM和XRD证实了CPS矩阵内盐的均分散.
与对照样本相比,CPS表现出优越的热稳定性.
用CPS制成的surimi凝显示出更好的均性和更少的缺陷.

结论:

开发的CPS利用脂蛋白协同作用的策略,提供了一种有效的减少的方法.
在优化CPS结构和功能方面,HPH处理是关键.
这项技术有助于在不影响质量的情况下制造低食品.

关键词:

高压均化高压均化脂质-蛋白质相互作用低的产品是低的产品.微缩的盐是微缩的盐.降解盐复合剂是一种复合盐.热稳定性热稳定性

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