探讨不同浓度圆苞车前子壳粉(psyllium husk powder,PHP)对酪蛋白酸钠制备的水包油乳液乳化稳定性和微观结构的影响。配制5种不同质量分数的PHP水溶液(0%、0.3%、0.5%、0.7%、0.9%),其中0%为未添加PHP作为空白对照,分别加入去离子水、大豆油和酪蛋白酸钠预乳液中(大豆油20%、酪蛋白酸钠2%,质量分数),通过高速剪切均质机(转速12 000 r/min)均质得到水包油乳液,分别测定新鲜乳液的乳化稳定性、乳化稳定性指数、粒径、流变性能、微观结构以及表面蛋白含量。结果表明,与空白对照组相比,随着PHP浓度的增加,乳液的乳化稳定性指数和粒径逐渐减小(P<0.05),而乳液黏度和表面蛋白含量逐渐增加(P<0.05)。激光共聚焦扫描电子显微镜结果显示,随着PHP浓度的增加,乳液可增加酪蛋白酸钠对油滴的吸附,抑制油滴的聚结。冷冻电镜图片显示,高浓度PHP乳液形成三维网状结构互相交联,同时PHP的纤维结构和酪蛋白酸钠溶液紧紧地包裹油滴。以上结果表明,PHP可以作为一种良好的乳化剂形成稳定的水包油乳液,在乳状型肉制品中具有很大的应用潜力。其中,稳定的乳液体系中PHP最佳添加量为0.7%、酪蛋白酸钠2%、大豆油30%。
This study focused on the effects of psyllium husk powder addition on the apparent stability, emulsifying stability, rheology properties, microstructure particle size and distribution, rheological properties, and microstructure of fresh emulsions. Four concentration of PHP (0.3%, 0.5%, 0.7%, 0.9%, w/w) was dissolved in deionized water, sodium caseinate emulsified soybean oil, (respectively 20% soybean oil, 2% sodium caseinate, w/w) were added PHP solutions using high speed shear homogenization. The emulsification stability and emulsion stability index (TSI), particle size, rheological properties, microscopic observation and surface protein content were determined respectively. The results showed that the emulsion stability index and the particle size of the oil drops gradually decreased with the increasing of PHP concentrations. However, the viscosity and the surface protein content of emulsion gradually increased with the increase of PHP concentrations. Compared with the control group, there was a significant difference in the surface protein content of PHP emulsion (P<0.05). Furthermore, microstructure results showed that, when the concentration of PHP increased, more oil droplets could be absorbed by sodium caseinate and the aggregation of oil droplets could be inhibited. The cryo-SEM micrographs showed that samples with a high concentration of PHP could form a three-dimensional mesh structure, and the fiber structure of PHP could tightly wrap the oil droplets. Above results indicated that PHP could be a good emulsifier form a stable emulsion and has great potential in emulsion meat products. A stable emulsion system was composed with a concentration of 0.7% PHP, 2% sodium caseinate and 30% soybean oil.
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