食品与发酵工业 >

2021 , Vol. 47 >Issue 21: 290 - 295

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026980

综述与专题评论

疏水改性淀粉基皮克林乳化液在乳化肉糜制品中的应用前景

  • 周凤超 ,
  • 杨庆余 ,
  • 林国荣 ,
  • 方超逸 ,
  • 李丹 ,
  • 邓仕彬 ,
  • 王丽霞
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  • 1(莆田学院 环境与生物工程学院,福建 莆田,351100)
    2(沈阳师范大学 粮食学院,辽宁 沈阳,110034)
博士,讲师(通讯作者,E-mail:zhoufengchao2005@163.com)

收稿日期: 2021-02-07

  修回日期: 2021-03-23

  网络出版日期: 2021-11-30

基金资助

福建省自然科学基金面上项目(2020 J01913);莆田市科技计划项目(2019 NP001);莆田学院引进人才科研启动费项目(2019004)

收起

Application prospect of Pickering emulsions based on hydrophobicallymodifified starches in emulsified minced meat products

  • ZHOU Fengchao ,
  • YANG Qingyu ,
  • LIN Guorong ,
  • FANG Chaoyi ,
  • LI Dan ,
  • DENG Shibin ,
  • WANG Lixia
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  • 1(College of Environmental and Biological Technology, Putian University, Putian 351100, China)
    2(College of Grain, Shenyang Normal University, Shenyang 110034, China)

Received date: 2021-02-07

  Revised date: 2021-03-23

  Online published: 2021-11-30

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摘要

淀粉(starch)可作为乳化剂或脂肪替代物在乳化肉糜制品中添加,但其需要与肌原纤维蛋白(myofibrillar protein, MP)及脂肪形成良好的相互作用才能使肉糜乳化体系达到良好的乳化效果,从而有效提高产品的品质和质构特性。因此,在乳化肉糜制品中添加具有亲脂性的疏水改性淀粉是提高乳化效果的有效途径。目前,疏水改性淀粉作为颗粒乳化剂制备的皮克林乳化液在食品领域应用广泛,但在肉制品中的应用却鲜见报道。该文综述了辛烯基琥珀酸酐(ocentyl succinic anhydride,OSA)改性淀粉(OS-Starch)的制备,对OS-Starch皮克林乳化液的特性进行了概述和分析,并阐述了OS-Starch皮克林乳化液与MP相互作用形成更好乳化和凝胶效果的机理,为OS-Starch皮克林乳化液在乳化肉糜制品中更好的应用提供了理论依据。

关键词： 疏水改性淀粉; 皮克林乳化液; 乳化肉糜

本文引用格式

周凤超 , 杨庆余 , 林国荣 , 方超逸 , 李丹 , 邓仕彬 , 王丽霞 . 疏水改性淀粉基皮克林乳化液在乳化肉糜制品中的应用前景[J]. 食品与发酵工业, 2021 , 47(21) : 290 -295 . DOI: 10.13995/j.cnki.11-1802/ts.026980

Abstract

Starch can be added to emulsified minced meat products as an emulsifier or fat substitute, but its needs good interaction with myofibrillar protein(MP) and fat, to make the emulsifying system achieve a good emulsifying effect and improve the quality and texture of the products.Therefore, adding hydrophobically modified starch with lipophilicity to emulsified comminuted meat products is an effective way to improve the emulsification effect.At present, Pickering emulsion prepared by hydrophobically modified starch as particle emulsifier is widely used in food industry, but its application in meat products has not been reported.The preparation of octenyl succinic anhydride modified starch (OS-Starch) is reviewed, the characteristics of OS-Starch Pickering emulsion are summarized and analyzed, and the mechanism of interaction between OS-Starch Pickering emulsion and MP to form better emulsification and gel effect is described, which provides a theoretical basis for the better application of OS-Starch Pickering emulsion in emulsified minced meat products.

Key words： hydrophobically modifified starches; pickering emulsions; emulsified minced meat

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