食品科学2026，Vol.47Issue(11)：225-233,9.DOI:10.7506/spkx1002-6630-20251128-240
pH值偏移结合超声处理对鸡肝不溶蛋白乳化稳定性的影响
Effect of pH-Shifting Combined with Ultrasonic Treatment on the Emulsion Stability of Insoluble Proteins from Chicken Liver
摘要
Abstract
This study investigated the effect of pH-shifting combined with ultrasonic treatment on the emulsion stability of insoluble proteins isolated from fresh chicken liver,a poultry by-product.The prepared emulsion samples were evaluated for particle size,zeta potential,rheological properties,emulsion stability,and creaming index and were observed by laser confocal microscopy.Results indicated that the synergistic effect of pH-shifting and ultrasonication exhibited an increasing then decreasing trend with pH variation(pH 11.0-13.0).Increasing pH from 11.0 to 12.0 promoted the dissociation of protein aggregates and reduced the size of emulsion droplets,leading to continuous optimization of emulsion stability.Beyond pH 12.0,excessive alkaline treatment induced disordered protein aggregation,which not only impeded ultrasonic fragmentation of oil droplets but also disrupted ultrasonically induced protein unfolding and interfacial adsorption,ultimately causing significant deterioration in emulsion stability(P＜0.05).Specifically,pH-shifting from 12.0 to 5.5 combined with 200 W ultrasonication significantly reduced the D4,3 value of emulsions to(19.10±0.17)μm(P＜0.05),with the absolute value of the zeta potential reaching(32.3±0.9)mV.Moreover,the combined treatment significantly increased the emulsifying activity index(EAI)and emulsion stability index(ESI)to(67.9±0.4)m2/g and(96.7±0.4)％,respectively(P＜0.05)and reduced the creaming index after 76 h storage at 4 ℃ to(4.19±0.20)％(P＜0.01).The resulting emulsion droplets exhibited a regular spherical morphology without agglomeration.These findings provide a technical pathway and theoretical basis for modifying insoluble proteins in livestock and poultry by-products to enhance their processing characteristics,and hold significant implications for advancing the high-value utilization of chicken liver.关键词
鸡肝不溶蛋白/pH值偏移结合超声处理/乳液稳定性/微观结构/宏观特性Key words
chicken liver insoluble proteins/pH-shifting combined with ultrasonic treatment/emulsion stability/microstructure/macro-properties分类
轻工纺织引用本文复制引用
姚昕,熊国远,姚敏,柳文哲,黄明远,赵圣明,郑海波,戚军,张春晖,黄明..pH值偏移结合超声处理对鸡肝不溶蛋白乳化稳定性的影响[J].食品科学,2026,47(11):225-233,9.基金项目
国家自然科学基金面上项目(32372352) （32372352）
安徽省高校优秀科研创新团队项目(2024AH010007) （2024AH010007）
安徽科技工程大学科技创新团队项目(2023KJCXTD003) （2023KJCXTD003）
