中国食品添加剂2026，Vol.37Issue(6)：85-91,7.DOI:10.19804/j.issn1006-2513.2026.6.009
海藻酸丙二醇酯对猪骨白汤乳化稳定性的影响
Effects of propylene glycol alginate on the emulsion stability of pork bone white soup
摘要
Abstract
In order to improve the physical stability of pork bone white soup emulsions,the effects of propylene glycol alginate(PGA)on their emulsifying properties were investigated.O/W emulsions were prepared using pork bone soup and lard with 0.3%～0.7%PGA.Emulsion stability were systematically evaluated by particle size analysis,LUMiSizer stability profiling,rheological measurements,microscopic observation,and accelerated storage tests.Results showed that PGA significantly reduced droplet size and improved size distribution uniformity;specifically,the Dv(90)of the 0.7%PGA group decreased from 144.43 μm in the control to 3.23 μm.LUMiSizer analysis revealed that PGA effectively inhibited centrifugation-induced phase separation,with nearly overlapping transmission profiles observed for the 0.7%group,indicating optimal stability.Rheological results demonstrated that PGA imparted pseudoplastic behavior to the emulsion and significantly increased apparent viscosity and storage modulus(G′),suggesting the formation of an elastic three-dimensional network structure.Microscopic observation confirmed that PGA produced finer,more uniformly dispersed droplets.In accelerated storage tests(37℃,35 d),the 0.7%PGA emulsion remained homogeneous without phase separation or sedimentation,whereas the control exhibited severe phase separation within 7 d.In conclusion,PGA significantly enhanced the emulsion stability of pork bone white soup,with 0.7%being the optimal concentration.This study provides a theoretical basis for the application of PGA in the stabilization of traditional bone soup products.关键词
海藻酸丙二醇酯/猪骨白汤/乳化剂/乳化稳定性Key words
propylene glycol alginate/pork bone white soup/emulsifier/emulsion stability分类
轻工纺织引用本文复制引用
张锦雯,马兴胜,于海坤,代增英,王晓梅,黄梅珂,门晓..海藻酸丙二醇酯对猪骨白汤乳化稳定性的影响[J].中国食品添加剂,2026,37(6):85-91,7.基金项目
山东省重点研发计划项目(2024CXPT073) （2024CXPT073）
