食品伙伴網(wǎng)報道：據(jù)美國營養(yǎng)成分網(wǎng)站報道，一項新的研究表明，膠原纖維可在酸性食物的配方中替代人工合成的乳化劑。食品工業(yè)中膠原蛋白一直以蛋白質(zhì)和膠原纖維的形式作為肉制品的水分和脂肪保持劑。而由天然粗膠原中提取的膠原纖維，經(jīng)過脫脂、干燥、研磨作為乳化劑則具有良好的潛力，是一個值得探索的新領(lǐng)域。
這是由來自巴西坎皮納斯大學(xué)的研究人員所進(jìn)行的研究，他們致力于尋找天然乳化劑，以替代食品工業(yè)中人工合成的乳化劑。他除了膠原纖維以外，他們也對以下的天然材料進(jìn)行了研究：酪蛋白、乳清蛋白、大豆蛋白以及明膠。
實驗所使用的提取自牛皮的膠原纖維是來自巴西NovaProm食品添加劑公司，研究人員對不同pH值條件下水包油型乳液的性質(zhì)做了研究試驗。他們使用不同的蛋白含量，以及2種不同的乳化裝置（定轉(zhuǎn)子系統(tǒng)和高壓勻漿器）。這兩種乳化設(shè)備產(chǎn)生的乳劑粒徑不同，定轉(zhuǎn)子系統(tǒng)的大于1微米，而高壓勻漿器則更大一些。試驗中對穩(wěn)定性、微觀結(jié)構(gòu)、以及乳液的流變性進(jìn)行了測定。
研究結(jié)果發(fā)現(xiàn)，pH3.5的條件下使用定轉(zhuǎn)子系統(tǒng)產(chǎn)生的乳液較穩(wěn)定。
本文由食品伙伴網(wǎng)編譯整理，目的在于傳遞更多的信息，內(nèi)容僅供參考，以國外原文報道為準(zhǔn)。
原文地址：http://www.foodnavigator.com/Science-Nutrition/Collagen-fibre-shows-promise-as-natural-emulsifier
原文報道：
Collagen fibre shows promise as natural emulsifier
06-Aug-2010
Collagen fibre could prove a useful emulsifier in acidic food formulations, reports a new study which suggests it could be a natural alternative to synthetic emulsifiers.
Collagen is already used by the food industry as a protein and collagen fibre as a water and fat binder in meat products. But the broader potential of collagen fibre as an emulsifier, obtain from crude collagen and defatted, dried and ground, is a new area of exploration.
Led by Rosiane Cunha, the researchers from the University of Campinas in Brazil were motivated by the demand for natural emulsifiers for use in the food industry instead of synthetic ones. Other natural candidates for food use include casein, whey protein, soybean protein and gelatine.
The team collagen fibre from NovaProm Food Ingredients in Brazil, which extracted it from bovine hides. It then set out to investigate the potential of collagen fibres in oil-in-water emulsions under different pH conditions, in formulations with different protein contents, and using two different emulsification devices, a rotor stator and a high-pressure homogeniser.
The two emulsification devices are used to deliver emulsions with different particle sizes, the former for larger than 1µm and the latter for larger. The stability, the microstructure and the rheology of the emulsions were measured.
They found that at pH 3.5 using the rotor stator phase separation and droplet size decreased with protein concentration and reduction in pH. The resulting emulsions were electromagnetically stable.
At higher pH levels there was a microscopic 3-dimensional network responsible for their stability at protein counts over 1 per cent.
Use of the high-pressure homogenization emulsification method was seen to be problematic, producing less stable and less structured emulsions. This was because the pressure disrupts the collagen fibre structure and the oil droplets. While higher pressure reduced the droplet size, it also reduced the emulsion’s viscosity.
“The results of this work showed that the collagen fibre has a good potential for use an emulsifier in the food industry, mainly in acid products,” concluded the team.
