食品科学技术学报2019，Vol.37Issue(5)：23-31,9.DOI:10.3969/j.issn.2095-6002.2019.05.004
负载姜黄素的高浓度乳化物对乳化肠品质的影响
Study on Properties of High Concentration Emulsion Loaded Curcumin and Its Influence on Quality of Emulsified Sausages
摘要
Abstract
Curcumin has strong physiological and pharmacological activities. However, its bioavailability and application in food industry is limited due to the low solubility in water. In order to improve the bio-availability of curcumin and exert its antioxidant properties, this study first dissolved curcumin in flaxseed oil by ultrasound, then prepared high concentration emulsion of curcumin-egg white protein, and finally used this high concentration emulsion to replace backfat in emulsified sausages. The antioxidant and bio-acceptability of high concentration emulsion with different concentrations curcumin (800, 900, 1 000, 1 100, 1 200 mg/L) were measured, and then the backfat in emulsified sausages was replaced by high concentration emulsion loaded curcumin at different mass fractions (25% , 50% , 75% , 100% ) . The texture and color difference of emulsified sausages were determined. The results showed that curcumin had the best antioxidant activity and bioacceptability at the concentration of 1 200 mg/L. After replacing backfat, the brightness and yellowness of emulsified sausages were increased, along with decreasing cook-ing loss, reducing hardness and increasing elasticity. Considering all the indexes, replacing 75% backfat with high concentration emulsion loaded curcumin was acceptable. The final amount of backfat in emulsi-fied sausages was reduced 25% , and the bioavailability of curcumin in oil phase of emulsified sausages was up to 0. 112 mg/g.关键词
姜黄素/卵清分离蛋白/乳液/抗氧化/生物可接受度/脂肪替代物Key words
curcumin/egg-white protein/emulsion/antioxidant/bioavailability/fat substitutes分类
轻工纺织引用本文复制引用
方艾虎,王越溪,杨宗韫,徐幸莲,王鹏..负载姜黄素的高浓度乳化物对乳化肠品质的影响[J].食品科学技术学报,2019,37(5):23-31,9.基金项目
国家重点研发计划项目(2018YFD0401203) （2018YFD0401203）
国家自然科学基金资助项目(31571769) （31571769）
国家肉鸡产业技术体系项目(CARS-41). （CARS-41）
