Effect of Egg Yolk Protein-Phytic Acid Electrostatic Complex on the Physical Stability of Egg Yolk Emulsions

被引：0
|
作者：
Liu J. [1 ,2 ]
Bi Y. [1 ]
Dong S. [3 ]
Xu M. [1 ]
机构：
[1] Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang
[2] Jiangsu Food and Pharmaceutical Science College, Huai'an
[3] Anhui Rongda Food Co. Ltd., Xuancheng
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 20期
关键词：
Acidic emulsion; Chelation; Egg yolk protein; Electrostatic complex; Physical stability; Phytic acid;
D O I：
10.7506/spkx1002-6630-20201010-074
中图分类号：
学科分类号：
摘要：
In order to improve the physical stability of egg yolk (EY) incorporated in acidic emulsion systems, the electrostatic complex formed by EY protein and phytic acid (PA) was used to stabilize the emulsions. The effects of different PA concentrations (0%-0.8%) on the physical stability of EY protein and EY emulsions under acidic condition were studied. The results show that at pH 3.0 and PA concentration of 0.012 5%-0.8%, EY protein and PA form an insoluble electrostatic complex (EY-PA). The emulsion stabilized by the complex formed between 0.2% PA and EY containing 1% protein had a higher viscosity and a significantly lower particle size and creaming index (P < 0.05) than the control emulsion. In addition, the interfacial protein adsorption capacity was significantly increased (P < 0.05), the emulsion droplets were more evenly distributed, and the anti-cohesion effect was improved. Therefore, the EY-PA electrostatic complex can control the physicochemical properties of EY emulsions and improve the physical stability of EY in the acid emulsion system. © 2021, China Food Publishing Company. All right reserved.
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页码：1 / 7
页数：6
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