以蛋清蛋白(egg white protein, EWP)和黄油为原料,按照不同比例(1∶1、1∶2、1∶3、1∶4、1∶5,质量比)进行复配,经热诱导制备EWP/黄油复合凝胶,并分析其质构特性、持水性、乳化性、乳化稳定性、流变特性、扫描电镜及激光共聚焦的变化规律。结果表明,质构特性中的硬度及胶黏性随着黄油添加量的增加而增加,而弹性及内聚性则在EWP/黄油为1∶3(质量比)时达到最高(P<0.05);复合凝胶的持水性随着黄油添加量的增加而增加,在1∶4及1∶5(质量比)时差异不显著(P>0.05);当二者质量比为1∶3时,乳化性及乳化稳定性显著高于其他组(P<0.05);流变结果显示当二者质量比为1∶3时,复合凝胶具有较大的储能模量(G′)及较低的损耗因子tanδ,说明此比例下的黄油提高了复合凝胶的黏弹性;扫描电镜结果表明二者质量比为1∶3时促使复合凝胶形成了更致密紧凑的网络结构,而未添加黄油的蛋清蛋白凝胶则呈现孔洞较大且大小不均匀的结构特征;激光共聚焦结果显示EWP/黄油1∶3(质量比)时网络结构相对均匀,且无析水无孔隙。综上所述,EWP和黄油的质量比为1∶3时可以改善蛋清蛋白的乳化特性及凝胶特性,为后续替代食品中部分乳化盐,以降低食品中钠含量,制备相关低钠食品提供了数据支撑。
Using egg white protein (EWP) and butter as raw materials, egg white protein/butter compound gel was prepared by heat induction according to different mass ratios (1∶1, 1∶2, 1∶3, 1∶4, 1∶5), and analyzed their textural properties, water-holding capacity, emulsification, emulsion stability, rheological properties, scanning electron microscopy, and laser confocal.Results showed that the hardness and stickiness of texture properties increased with the increase of butter content, while the elasticity and cohesion reached the highest when the mass ratio of egg white protein to butter was 1∶3 (P<0.05).The water-holding capacity of the composite gel increased with the increase in the amount of butter and the difference was not significant at 1∶4 and 1∶5 (mass ratio) (P>0.05).When the mass ratio was 1∶3, emulsification and emulsification stability were significantly higher than those in other groups (P<0.05).The rheological results showed that when the mass ratio of the two was 1∶3, the composite gel had a larger storage modulus (G′) and a lower loss factor (tanδ).It showed that the butter at this ratio improved the viscoelasticity of the composite gel.SEM results showed that when the mass ratio of the two was 1∶3, the composite gel formed a denser and more compact network structure, while the egg white gel without butter had larger pores and uneven size.The laser confocal results showed that the network structure was relatively uniform when EWP/butter was 1∶3 (mass ratio), and there was no water precipitation and no pore.In conclusion, when the mass ratio of egg white protein to butter was 1∶3, emulsification and gel properties of egg white protein could be improved, which provided data support for replacing part of emulsified salt in food in the future, reducing sodium content in food and preparing related low-sodium food.
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