背景:本研究旨在确定各种量(0.00、0.58、1.52和4.50g100g-1)的酒糟(WL),其中包含许多必要的成分,在高脂肪相(65g100g-1)中以低浓度(0.5g100g-1)影响鱼明胶(FG)的乳化性能。这项研究进行了流变学,对乳液的物理化学技术和表征分析,为可涂抹油提供可持续和创新的方法。
结果:将WL添加到FG乳液中改善了氧化稳定性,乳液稳定性和生物活性化合物。发现0.58g100g-1含WL的乳液(PE1)的ζ电位(-101±5.62mV)很高,而粒径(347.6±5.25nm)和多分散指数(0.50)在统计学上较低。还发现加入WL改善了分子间相互作用,乳液的结晶度和微观结构性质。所有这些结果都通过模拟FG和WL之间的分子构型得到了支持。化合物没食子酸,咖啡酸,杨梅素,槲皮素和白藜芦醇对FG有很强的亲和力,自由结合能分别为-5.50、-5.88、-6.53、-6.68和-6.66kcalmol-1。
结论:因此,WL支持的FG有可能用作卵蛋白的替代品,以开发可持续的低成本可涂抹乳液。©2024作者约翰·威利父子有限公司代表化学工业学会出版的《食品和农业科学杂志》。
BACKGROUND: The present study aimed to determine how various amounts (0.00, 0.58, 1.52 and 4.50 g 100 g-1) of wine lees (WL), which contains numerous essential components, impact the emulsifying properties of fish gelatin (FG) at a low concentration (0.5 g 100 g-1) in the high-fat phase (65 g 100 g-1). This study conducted rheology, physicochemical technical and characterization analyses on the emulsions to provide sustainable and innovative approaches for spreadable oils.
RESULTS: The addition of WL to FG emulsions improved oxidative stability, emulsion stability and bioactive compounds. The zeta potential (-101 ± 5.62 mV) of 0.58 g 100 g-1 WL-containing emulsion (PE1) was found to be high, whereas particle size (347.6 ± 5.25 nm) and polydispersity index (0.50) were statistically low. It was also found that the addition of WL improved the intermolecular interactions, crystallinity and microstructural properties of the emulsions. All these results were supported by simulating the molecular configuration between FG and WL. The compounds gallic acid, caffeic acid, myricetin, quercetin and resveratrol showed a strong affinity to FG, with free binding energies of -5.50, -5.88, -6.53, -6.68 and -6.66 kcal mol-1, respectively.
CONCLUSIONS: As a result, WL-supported FG has the potential to be used as an alternative to egg proteins to develop sustainable low-cost spreadable emulsions. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.