Food and Fermentation Industries >

2022 , Vol. 48 >Issue 10: 156 - 163

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028189

Study on the construction and stability of W/O emulsion system based on oyster peptide

  • YANG Wen ,
  • ZHENG Huina ,
  • REN Dingding ,
  • LI Jinzhen ,
  • CAO Wenhong ,
  • LIN Haisheng ,
  • QIN Xiaoming ,
  • ZHANG Chaohua
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China)
    2(Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China)
    3(National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China)
    4(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2021-05-28

  Revised date: 2021-06-11

  Online published: 2022-06-10

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Abstract

In order to broaden the application range of oyster peptide powder (LOPs) in the food field, the powder properties of oyster peptide powder were measured. The oyster peptide solution was used as the water phase, soybean oil was as oil phase, and polyglycerol polyricinoleate (PGPR) as emulsifier to prepare water-in-oil (W/O) emulsion by shearing method. Electronic nose analysis technology, rheometer and low-field nuclear magnetic imaging technology were used to characterize the physical and chemical properties of the emulsion. The stability of the emulsion against environmental conditions such as different temperatures, centrifugal force, heat treatment, and repeated freezing and thawing was explored. The results showed that the angle of repose of oyster peptide powder was (22.29±0.49) ° and the sliding angle was (29.19±0.46) °. The bulk density and the tap density were (0.469 7±0.007 6) g/mL and (0.585 7±0.006 9) g/mL, respectively. The equilibrium moisture absorption rate was 37.89%. Oyster peptide powder showed good fluidity and strong moisture absorption capacity. Moreover, the rheological measurement results showed that the constructed emulsion was a pseudoplastic fluid, and the pseudo-color image of nuclear magnetic resonance (NMR) showed that the water phases distribution of emulsion oil was homogeneous. Furthermore, the results of the electronic nose measurement showed that the fishy substances of oyster peptides were mainly derived from inorganic sulfides, and the constructed emulsion system had a significant masking effect on the fishy smell of oyster peptide solutions. The emulsions showed good stability under different environmental conditions.

Key words： oyster peptides; hygroscopicity; W/O emulsion; stability

Cite this article

YANG Wen , ZHENG Huina , REN Dingding , LI Jinzhen , CAO Wenhong , LIN Haisheng , QIN Xiaoming , ZHANG Chaohua . Study on the construction and stability of W/O emulsion system based on oyster peptide[J]. Food and Fermentation Industries, 2022 , 48(10) : 156 -163 . DOI: 10.13995/j.cnki.11-1802/ts.028189

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