以猪皮蛋白粉(porcine skin protein powder,PSPP)为原料,大豆油为油相制备乳液,再经热诱导形成猪皮蛋白粉基乳液凝胶,研究PSPP的浓度和加热处理时间与次数对乳液稳定性、乳液凝胶质构及持水力的影响。结果表明,随着PSPP浓度的增加,加热后乳液析出水层逐渐减小,乳液结构保持更加完整,液滴尺寸变化显著减小,乳液的表观黏度增大。质构和持水力分析显示,随着PSPP浓度的增加,乳液凝胶的硬度、黏聚性及持水力均显著增强。激光共聚焦显微镜显示,随着PSPP浓度的增加,乳液凝胶颗粒的直径明显减小,油水界面的蛋白覆盖率增大。当PSPP质量浓度为30 g/L时,随着热处理时间延长和次数的增加,乳液凝胶质构特性变化较小,这表明PSPP乳液凝胶可耐受长时间和反复加热处理。
In this study, the emulsion was prepared with the porcine skin protein powder (PSPP) as an emulsifier and soybean oil as the oil phase, and then the PSPP-based emulsion gel was formed by heat induction. The effects of PSPP concentration, heating time and times on emulsion stability, emulsion gel texture, and water-holding capacity were researched. Results showed that with the increase in PSPP concentration, after heat treatment, the precipitated water layer of the emulsion was gradually decreased and the emulsion structure remained more complete, resulting in a significant reduction in droplet size variation. Moreover, the apparent viscosity of the emulsion was increased. The analysis of texture and water-holding capacity indicated that the hardness, cohesion, and water-holding power of the emulsion gel were significantly enhanced with the increase in PSPP concentration. The laser confocal microscopy revealed that with the increase of PSPP concentration, the diameter of the emulsion gel was notably decreased, and the protein coverage at the oil-water interface was increased. Furthermore, when the concentration of PSPP was 30 g/L, the texture characteristics of the emulsion gel changed slightly with the increase in heat treatment time and times, which indicated that the PSPP-based emulsion gel could tolerate long-term and repeated heat treatment.
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