大豆蛋白稳定乳液油凝胶的制备及其在肉糜中的应用

Emulsion Oil Gel Stabilized by Soybean Protein Isolate:Preparation and Application in Minced Meat

以大豆蛋白为稳定剂,葵花籽油为油相,通过高速剪切乳化技术制备乳液油凝胶,研究载油量、大豆蛋白浓度和热处理时间对乳液油凝胶的影响,并将乳液油凝胶应用于肉糜中替代动物脂肪。结果表明:大豆蛋白颗粒可以承载体积分数达70%的油相,且在大豆蛋白浓度超过1%的条件下,能形成稳定的乳液油凝胶,其粒径随着大豆蛋白浓度的增加而略微变小。乳液油凝胶经80℃热处理后,粒径大小随加热时间基本不变,显示良好的热稳定性。流变分析表明乳液油凝胶的黏度随剪切速率升高而下降,不同加热时间下的储能模量均比损耗模量高,表明乳液形成了弹性的类凝胶网络,且加热处理45 min的乳液油凝胶黏弹性最为突出。肉糜经高温蒸煮后,肉糜蒸煮得率随乳液油凝胶替代比例的升高而提高,当乳液油凝胶完全替代猪油脂时,油脂和水分的渗出率明显降低。

The emulsion oil gel stabilized by soybean protein isolate was prepared with sunflower seed oil by high⁃speed shear emulsification.The effects of oil load,soybean protein concentration,and heat treatment time on the properties of the emulsion oil gel were studied.Furthermore,the prepared emulsion oil gel was ap⁃plied to minced meat to replace animal fat.The results showed that soybean protein particles could stabilize the emulsion oil gel with 70%oil loading,and stable emulsion oil gels could be formed when the soybean protein concentration exceeded 1%.The particle size of the emulsion oil gel decreased slightly with the increase in soy⁃bean protein concentration.After heat treatment at 80℃,the particle size changed little,which demonstrated the good stability of the emulsion oil gel.The viscosity of the emulsion oil gel decreased with the increase in shear rate,and the storage modulus was higher than the loss modulus at different time points of heat treat⁃ment,indicating that the emulsion formed an elastic gel⁃like network.Moreover,the viscoelasticity of the emulsion oil gel was the highest after heat treatment for 45 min.The cooking yield of minced meat at high tem⁃peratures increased with the increase in the replacement ratio of animal fat by emulsion oil gel.The oil and wa⁃ter leakage rates decreased significantly with the complete replacement of animal fat.