肉桂油对蛋清蛋白/可得然胶凝胶理化特性及释放肉桂醛性能的影响

卤制工艺中风味组分的控制释放有望对卤制品品质的工业标准化程度进行调控。以蛋清蛋白和可得然胶为基质材料,以肉桂油为风味组分代表,水油两相均质后通过热诱导法制备乳液凝胶,探究肉桂油添加对乳液凝胶特性及释放肉桂醛性能的影响。结果表明,与大豆油乳液凝胶相比,肉桂油乳液凝胶颜色偏黄,微观结构更加致密,持水率、硬度、储能模量和损耗模量等参数显著增加,且当肉桂油质量分数为5%时凝胶性能最强。随着肉桂油添加量的增加,凝胶转变时间缩短,同时乳液凝胶的黏弹性减弱,亮度增加、黄度降低。红外光谱证实了肉桂油中的肉桂醛与蛋清蛋白发生了席夫碱反应,从而促进乳液凝胶的形成及凝胶性能的提升。在模拟卤制品加工环境下,肉桂油乳液凝胶对所含肉桂醛具有良好的控释效果:水相中肉桂醛的释放率随肉桂油添加量的增加而减小,当肉桂油质量分数从5%增加至11%时,乳液凝胶在水中煮制1h后,肉桂醛的累积释放率降低35.44%；与在水中煮制相比,调味料氯化钠、醋酸与乙醇可促进水相中肉桂醛的释放,且在醋酸中的累积释放率增幅最大(15.95%)；但模拟卤制基质中的蛋白质和多糖会抑制肉桂醛的释放,累积释放率降低9.58%以上。乳液凝胶在模拟食品加工过程中能维持原有块状形貌,但在酸性条件下质地变硬、体积缩小、损失率最大,且凝胶结构破坏程度最严重,促进了肉桂醛的释放。因此,蛋清蛋白/可得然胶乳液凝胶的质地与释放性能可通过肉桂油的活性填充进行调控。研究结果旨在为食品工业中风味控释技术的开发提供理论参考。

Effects of Cinnamon Oil on Physicochemical Properties of Egg White Protein/Curdlan Gels and Release Behaviors of Cinnamaldehyde

Controlling release of flavor components during brining process can potentially benefit to regulate the industrial standardization degree of brined product qualities. The heat-induced emulsion gels were fabricated after two-phase homogenization of water and oil by using egg white protein and curdlan as matrix material and cinnamon oil as the typical flavor component. The effects of cinnamon oil addition on gel properties and release behaviors of cinnamaldehyde were investigated. The results showed that the emulsion gels containing cinnamon oil became yellowish, the microstructures were denser, and the parameters of water holding capacity, hardness, storage and loss moduli were significantly improved compared with the emulsion gel containing soybean oil. Besides, when the mass fraction of cinnamon oil was 5%, the emulsion gel had the best gel properties. With the increase of cinnamon oil additions, the gel transition time of emulsion gels shortened, while their viscoelasticity decreased, with higher brightness and lower yellowness values. The Schiff base reaction occurred between cinnamaldehyde in cinnamon oil and egg white protein confirmed by infrared spectra, which thus promoted the formation and gel properties of emulsion gels. The release of cinnamaldehyde could be well controlled by the emulsion gels under simulated brined product processing environments. The release rate of cinnamaldehyde in aqueous phase reduced as cinnamon oil additions increased, and when the mass fraction of cinnamon oil was increased from 5% to 11%, cumulative release rate decreased by 35.44% after the emulsion gels cooked in water for 1hour. Compared with cooking in water, the seasonings of sodium chloride, acetic acid, and ethanol promoted the release of cinnamaldehyde in the aqueous phase, and the cumulative release rate increased the most in acetic acid (15.95%). However, protein and polysaccharide in the simulated brine matrix inhibited cinnamaldehyde release, and the cumulative release rate decreased by more than 9.58%. During the simulated brine products processing, the original bulk morphology of emulsion gels kept intact. However, under the acidic condition, the texture of emulsion gels became stiffer after cooking, and meanwhile their volume decreased, their cooking loss rate was the highest, and their gel structure damaged the most severe. These factors promoted the release of cinnamaldehyde. Therefore, the textural and release properties of egg white protein/curdlan emulsion gels could be regulated by the addition of cinnamon oil as the active filler. The findings would potentially provide a technical reference for the development of flavor control release strategies in food industry.