Effect of ultrasonic treatment on pre-emulsification of soybean oil
ZHAO Ziyue1, ZHANG Yinong1, PENG Songlin1, LI Yixuan1, KANG Mengyao1, SHANG Yongbiao1,2,3*
1(College of Food Science,Southwest University,Chongqing 400715,China) 2(Laboratory of Quality and Safety Risk Assessment for Agro-Products on Storage and Preservation(Chongqing),Ministry of Agriculture,Chongqing 400715,China) 3(Chongqing Engineering Research Center for Special Foods,Chongqing 400715,China)
Abstract: The effect of ultrasonic power on soybean oil pre-emulsification was investigated and the mechanism of ultrasonic treatment was discussed.A novel method to improve the quality of emulsified meat products was explored.Pure water was mixed with soybean oil at the ration of 1∶1 with the addition of 2 g/L sodium caseinat and emulsified homogeneity for 3 min with ultrasonic intermittents intermittently,and then the indicators including emulsification activity and apparent stability,emulsion viscosity were measured.The results showed that ultrasonic treatment had a significant effect on the emulsifying activity and stability of soybean oil pre-emulsion.And the emulsification performance was the best which reached 59.95 m2/g when the ultrasonic power was 360 W.With the treatment of ultrasonic,the viscosity of emulsion was increased,and the particle size of emulsion was decrease.Besides,the adsorption capacity of protein on the surface of emulsion was also increased which enhanced the emulsification effect.Ultrasonic treatment was an effective means to increase the emulsification and emulsification stability of pre-emulsifiers.
 李守海.预乳化植物油替代背膘脂肪对狮子头食用品质影响研究[D].南京:南京农业大学,2015. LI S H.Effects of replacement of back fat by pre-emulsified vegetable oil on the quality of pork ball[D].Nanjing:Nanjing Agricultural University,2015.  SCHNEIDER Y,ZAHN S,ROHM H.Power requirements of the high-frequency generator in ultrasonic cutting of foods[J].Journal of Food Engineering,2008,86(1):61-67.  ZHENG L Y,SUN D W.Innovative applications of power ultrasound during food freezing processes:A review[J].Trends in Food Science and Technology,2006,17(1):16-23.  TAO Y,SUN D W.Enhancement of food processes by ultrasound a review[J].Critical Reviews in Food Science and Nutrition,2015,55(4):570-594.  王中江,常宗明,张翠.超声波及高压均质制备大豆蛋白-磷脂酰胆碱纳米乳液的特性比较[J].中国食品学报,2019,19(8):157-165. WANG Z J,CHANG Z M,ZHANG C.Comparison of the characteristic of soybean protein-phosphatidylcholine nanoemulsion by ultrasound and high pressure homogenization[J].Journal of Chinese Institute of Food Science and Technology,2019,19(8):157-165.  徐丽青,朱雪梅,熊华.高压微射流制备岩藻黄素纳米乳液的影响因素及其理化分析[J].食品科学,2014,35(24):45-50. XU L Q,ZHU X M,XIONG H.Preparation of fucoxanthin nanoemulsion using high-pressure homogenization:Factors affecting droplet size[J].Food Science,2014,35(24):45-50.  江玉龙,赵兵,杜新刚,等.超声技术在新资源食品行业中的应用[J].农业工程,2012,2(5):37-39. JIANG Y L,ZHAO B,DU X G,et.al.Application of ultrasound technology in new resources food industry[J].Agricultural Engineering,2012,2(5):37-39.  赵峰,杨江帆,林河通.超声波技术在食品加工中的应用[J].武夷学院学报,2010,29(2):21-26. ZHAO F,YANG J F,LIN H T.Application of ultrasonic technology in food processing[J].Journal of Wuyi University,2010,29(2):21-26.  卞君杰.TG酶对蛋白乳化特性的影响及在肌原纤维蛋白复合凝胶中的作用[D].扬州:扬州大学,2016. BIAN J J,Effect of TGase on emulsifying properties of protein and its role in myofibrillar protein composite gel[D].Yangzhou:Yangzhou University,2016.  PICOTTI F,FABBIAN M,GIANNI R,et al.Hyaluronic acid lipoate:Synthesis and physicochemical properties[J].Carbohydrate Polymers,2013,93(1):273-278.  赵颖颖.超声波预乳化处理对鸡肉肌原纤维蛋白功能特性和肉糜品质的影响研究[D].南京:南京农业大学,2015. ZHAO Y Y,Effect of pre-emulsification of plant lipid treated by ultrasound on the functional properties of chicken breast meat myofibrillar protein composite gel and meat batter quality[D].Nanjing:Nanjing Agricultural University,2015.  孔静.亚麻籽胶对酪蛋白乳浊液稳定性影响的研究[D].广州:华南理工大学,2013. KONG J,The influence of flaxseed gum on the stability of sodium caseinate-stabilized emulsions[D].Guangzhou:South China University of Technology,2013.  李超.紫苏蛋白O/W乳状液的物化特性及稳定性研究[D].西安:陕西科技大学,2018. LI C,Physicochemical properties and stability of perilla protein O/W emulsion[D].Xian:Shaanxi University of Science &Technology,2018.  ALIX AJP,PEDANOU G,BERJOT M.Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman Amide I band[J].Journal of Molecular Structure,1988,174(174):159-164.  沈雪.乳清蛋白的超声改性及其包埋体系的应用研究[D].长春:吉林大学,2017. SHEN X,Effect of ultrasound on functional properties of whey proteins and whey proteins and whey protein-based delivery system for functional ingredients[D].Changchun:Jilin University,2017.  SUN Y J,CHEN J H,ZHANG S W,et al.Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate[J].Journal of Food Engineering,2014,124:11-18.  LEONG T S H,WOOSTER T J,KENTISH S E,et al.Minimising oil droplet size using ultrasonic emulsification[J].Ultrasonics-Sonochemistry,2009,16(6):721-727.  JIANG J,XIONG Y L.Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase[J].Meat Science,2013,93(3):469-476.  PONGSAWATMANIT R,HARNSILAWAT T,MCCLEMENTS D J.Influence of alginate,pH and ultrasound treatment on palm oil-in-water emulsions stabilized by β-lactoglobulin[J].Colloids and Surfaces A:Physicochemical and Engineering Aspects,2006,287(1):59-67.  JAMBRAK A R,LELAS V,MASON T J,et al.Physical properties of ultrasoun d treated soy proteins[J].Journal of Food Engineering,2009,93(4):386-393.  WU M,XIONG Y L,CHEN J,et al.Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels[J].Food Science,2009,74(4):207-217.  高志明.大豆亲脂性蛋白的界面吸附、乳化及输送特性研究[D].广州:华南理工大学,2014. GAO Z M,Interfacial adsorption,emulsigying and delivery properties of soy lipophilic protein[D].Guangzhou:South China University of Technology,2014.  李艳,畅芬芬,高焕园,等.甘油对酪蛋白酸钠光谱性质的影响[J].光谱学与光谱分析,2015,35(1):157-161. LI Y,CHANG F F,GAO H Y,et al.Effects of glycerol on the spectral properties of sodium caseinate[J].Spectroscopy and Spectral Analysis,2015,35(1):157-161.  JIANG X J,ZHANG Z J,CAI H N,et al.The effect of soybean trypsin inhibitor on the degradation of myofibrillar proteins by an endogenous serine proteinase of crucian carp[J].Food Chemistry,2006,94(4):498-503.  SHAO J H,ZOU Y F,XU X L,et al.Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy[J].Food Research International,2011,44(9):2 955-2 961.