Salt-tolerant stable fish protein adhesive emulsion and preparation method thereof

Abstract

The invention discloses a salt-tolerant stable fish protein adhesive emulsion and a preparation method thereof, and belongs to the technical field of food processing. Comprising the following steps: (1) mixing a fish protein glue aqueous solution with a compound polysaccharide aqueous solution to obtain a mixed mother solution; (2) adding sodium chloride into the mixed mother solution, stirring and dissolving to obtain a salt-containing mixed solution; adding edible oil, stirring and mixing to obtain a crude emulsion; and (3) carrying out high-speed dispersion treatment on the crude emulsion to obtain the salt-tolerant stable fish protein adhesive emulsion. According to the invention, the synergistic interaction of sodium alginate and xanthan gum is utilized, the sodium alginate and the xanthan gum form a compact ternary composite network structure with the fish protein glue, the raw materials are food-grade and are safe and non-toxic, the preparation process is simple and controllable, the parameters are clear, special equipment is not needed, and large-scale industrial production is easy; the device is suitable for popularization and application in the field of processing of various foods such as emulsified foods, meat products and seasonings.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a salt-resistant and stable fish protein latex and its preparation method. Background Technology

[0002] Fish protein gelatin, a natural polymer material derived from aquatic product processing, is considered an ideal substitute for traditional mammalian protein gelatin such as gelatin due to its wide availability, low cost, lack of religious dietary restrictions, and avoidance of zoonotic disease risks associated with mammalian collagen. It has broad application prospects in the food industry.

[0003] However, compared to gelatin, fish protein gelatin inherently has weaker emulsifying ability. Emulsions prepared from it often suffer from poor stability and easy separation, severely limiting its development and application in high-quality emulsified foods. Currently, to improve the poor emulsification stability of fish protein gelatin, research focuses on strategies such as polysaccharide complexation. For example, using anionic polysaccharides such as sodium alginate to form complexes with fish protein gelatin through electrostatic interactions has been proven to effectively improve the physical stability of emulsions. However, the food processing environment is complex, and many product matrices contain high concentrations (greater than 1.5%) of salt ions (such as Na+). + These ions (such as sodium alginate and fish protein glue) significantly interfere with the electrostatic interaction between sodium alginate and fish protein glue, leading to emulsion structure damage and a sharp decrease in stability. Even modified fish protein glue-sodium alginate emulsions still exhibit problems such as a significant decrease in water retention, droplet aggregation, and demulsification under high-salt environments, directly affecting the product's processing performance and shelf life, and restricting the industrial application of fish protein glue emulsions in high-salt food systems.

[0004] In summary, developing a fish protein latex preparation technology that can maintain excellent water retention, processing stability, and long-term storage stability under high salt concentration environments has become an urgent technical problem to be solved in this field. Summary of the Invention

[0005] The purpose of this invention is to provide a salt-resistant and stable fish protein gelatin latex and its preparation method, thereby solving the problems existing in the prior art. This invention improves the salt resistance, water retention, and storage stability of the fish protein gelatin latex through the synergistic effect of sodium alginate and xanthan gum. The prepared latex maintains its structural integrity without delamination or emulsion breakage even in high-salt environments, making it suitable for various processing needs in the food industry.

[0006] To achieve the above objectives, the present invention provides the following solution: One of the technical solutions of this invention is a method for preparing a salt-resistant and stable fish protein latex, comprising the following steps: (1) Mix the fish protein gelatin aqueous solution with the complex polysaccharide aqueous solution to obtain a mixed mother liquor; (2) Add sodium chloride to the mixed mother liquor, stir to dissolve, and obtain a salt-containing mixed liquor; then add edible oil, stir to mix, and obtain a crude emulsion; (3) The crude emulsion is subjected to high-speed dispersion treatment to obtain salt-resistant and stable fish protein latex.

[0007] The second technical solution of the present invention is a salt-resistant and stable fish protein latex prepared by the preparation method.

[0008] Based on the above technical solution, the present invention has the following technical effects: (1) The fish protein latex prepared by the preparation method provided by the present invention can still maintain excellent water-holding performance in a high salt concentration environment of 0.6 mol / L, with a centrifugal water holding rate of >80%, and no droplet aggregation, layering and demulsification. It solves the technical problem of poor salt resistance and easy instability of traditional fish protein latex in a high salt environment.

[0009] (2) The fish protein latex provided by the present invention has stable rheological processing properties, high apparent viscosity, and excellent viscoelasticity. It maintains stable elastic dominant characteristics in the temperature range of 20℃-80℃. At the same time, it has excellent room temperature storage stability and freeze-thaw stability. It does not separate after being placed at room temperature for 60 days and can withstand more than 15 freeze-thaw cycles without oil-water separation. It is suitable for various processing conditions and storage scenarios in the food industry.

[0010] (3) This invention utilizes the synergistic effect of sodium alginate and xanthan gum to form a dense ternary composite network structure with fish protein gum. All raw materials are food grade, safe and non-toxic. The preparation process is simple and controllable, with clear parameters. No special equipment is required, making it easy to scale up industrial production. It is suitable for promotion and application in various food processing fields such as emulsified foods, meat products, and condiments. Detailed Implementation

[0011] Unless otherwise specified, the technical solutions described in this invention are all conventional solutions in the field, and the reagents or raw materials used are all purchased from commercial channels or are publicly available unless otherwise specified.

[0012] In the following examples, fish protein gelatin was purchased from Jiangxi Fumeitai Biotechnology Co., Ltd., sodium alginate and xanthan gum were purchased from Shanghai Fengqing Food Additives Co., Ltd., corn oil was purchased from Jiangxi Grain and Oil Group Co., Ltd., the experimental water was deionized water, and sodium chloride was analytical grade.

[0013] This invention provides a method for preparing a salt-resistant and stable fish protein latex, comprising the following steps: (1) Mix the fish protein gelatin aqueous solution with the complex polysaccharide aqueous solution to obtain a mixed mother liquor; (2) Add sodium chloride to the mixed mother liquor, stir to dissolve, and obtain a salt-containing mixed liquor; then add edible oil, stir to mix, and obtain a crude emulsion; (3) The crude emulsion is subjected to high-speed dispersion treatment to obtain salt-resistant and stable fish protein latex.

[0014] In some specific implementations, the mass-volume percentage concentration of the fish protein gelatin aqueous solution in step (1) is 2%-5% (g:mL). In the aqueous solution of the complex polysaccharide, the mass-volume percentage concentration of sodium alginate is 0.2%-1% (g:mL), and the mass-volume percentage concentration of xanthan gum is 0.2%-1% (g:mL).

[0015] In some specific implementations, the volume ratio of the fish protein gelatin aqueous solution to the complex polysaccharide aqueous solution in step (1) is (0.8-1.2):1.

[0016] In some specific implementations, the heating and dissolution temperature of both the fish protein gelatin aqueous solution and the complex polysaccharide aqueous solution is 50°C, and the stirring speed during the dissolution of the complex polysaccharide is 350 r / min.

[0017] In some specific implementations, the amount of sodium chloride added in step (2) is 0.1-1 mol / L.

[0018] In some specific implementation schemes, the edible oil mentioned in step (2) is at least one of corn oil, soybean oil and rapeseed oil; The volume ratio of the oil phase to the water phase is (0.8-1.2):1.

[0019] In some specific implementations, the edible oil is corn oil, and the corn oil is food-grade corn oil.

[0020] In some specific implementations, the high-speed dispersion conditions in step (3) are 12,000 rpm for 2 minutes, followed by 3,000 rpm for 15 seconds to remove air bubbles.

[0021] This invention also provides a salt-resistant and stable fish protein latex prepared by the aforementioned method.

[0022] In some specific implementations, the salt-resistant and stable fish protein latex has a centrifugal water holding capacity of >80%, a storage period of >60 days without stratification at room temperature, and can withstand at least 15 cycles of freeze-thaw cycles of -18℃ for 22 h and 25℃ for 2 h without significant oil-water separation.

[0023] This invention utilizes the synergistic effect of sodium alginate and xanthan gum to successfully stabilize fish protein gelatin emulsions. This method not only significantly improves the overall stability of the emulsion but also enhances its tolerance to high-salt environments, thus better meeting the practical application needs of fish protein gelatin emulsions in food industrial production.

[0024] Example 1 A salt-resistant and stable fish protein latex and its preparation method, comprising the following steps: (1) Add 4 g of fish protein gelatin to 96 mL of deionized water and stir in a water bath at 50°C until completely dissolved to obtain a 4% (w / v) fish protein gelatin aqueous solution; add 0.4 g of sodium alginate and 0.6 g of xanthan gum to 99 mL of deionized water and stir at 50°C and 350 r / min until completely dissolved to obtain a complex polysaccharide aqueous solution; mix 50 mL of fish protein gelatin aqueous solution with 50 mL of complex polysaccharide aqueous solution to obtain a mixed mother liquor; (2) Add 3.5 g of sodium chloride to the mixed mother liquor from step (1) and stir until completely dissolved, so that the final concentration of sodium chloride in the system is 0.6 mol / L, and obtain a salt-containing mixed liquor; (3) Add 100 mL of corn oil to the salt-containing mixture in step (2) and stir to obtain a mixture; (4) Place the mixture from step (3) in a high-speed disperser and disperse at 12,000 rpm for 2 minutes, then disperse at 3,000 rpm for 15 seconds to remove air bubbles, and you will get a salt-resistant and stable fish protein latex.

[0025] Comparative Example 1 The only difference from Example 1 is that carrageenan was used instead of xanthan gum to prepare the fish protein gel emulsion. The remaining steps are exactly the same as in Example 1.

[0026] Comparative Example 2 The only difference from Example 1 is that pectin was used instead of xanthan gum to prepare a fish protein gelatin emulsion. The remaining steps are exactly the same as in Example 1.

[0027] Comparative Example 3 The only difference from Example 1 is that xanthan gum was used instead of sodium alginate to prepare the fish protein gelatin emulsion. The remaining steps are exactly the same as in Example 1.

[0028] Comparative Example 4 The only difference from Example 1 is that sodium alginate and xanthan gum are not added, and a fish protein gelatin emulsion is prepared. The remaining steps are exactly the same as in Example 1.

[0029] Comparative Example 5 The only difference from Example 1 is that xanthan gum is not added, and a fish protein gelatin emulsion is prepared. The remaining steps are exactly the same as in Example 1.

[0030] Comparative Example 6 The only difference from Example 1 is that sodium chloride is not added, and the fish protein latex is prepared. The remaining steps are exactly the same as in Example 1.

[0031] Example of effect The water-holding capacity, room temperature storage stability, and freeze-thaw stability of the fish protein latexes prepared in Example 1 and Comparative Examples 1 to 6 were tested respectively. The test methods are as follows: Water-holding capacity test: Place 20 g of emulsion in a 50 mL centrifuge tube, centrifuge at 4℃ and 8000 rpm for 30 min, collect the released water after centrifugation and weigh it; water-holding capacity is calculated according to the following formula: Water holding capacity (%) = (Wt - Wf) / Wt × 100%, Where Wt is the total mass of water in the original sample, and Wf is the mass of water released after centrifugation.

[0032] Stability test at room temperature: The prepared emulsion was sealed in a glass bottle and stored at room temperature away from light. The state of the emulsion was observed regularly, and the number of days when the first stratification and water separation occurred was recorded.

[0033] Freeze-thaw stability test: The prepared emulsion was frozen at -18°C for 22 h, and then thawed in a water bath at 25°C for 2 h. This is one freeze-thaw cycle. The cycle was repeated and the number of cycles in which obvious oil-water separation first appeared was recorded.

[0034] The test results of water retention, room temperature storage stability and freeze-thaw stability of fish protein latex are shown in Table 1.

[0035] Table 1. Test results of water-holding capacity, room temperature storage stability, and freeze-thaw stability of fish protein latex.

[0036] As shown in Table 1, the fish protein gelatin emulsion prepared by the method of this invention still exhibits excellent water retention, room temperature storage stability, and freeze-thaw stability under high-salt conditions. Examples 1 and 4 show that the emulsion prepared solely with fish protein gelatin has extremely poor water retention and severely inadequate storage and freeze-thaw stability, failing to meet usage requirements. Examples 1, 2, and 3 show that only the combination of sodium alginate and xanthan gum produces a synergistic effect, jointly improving the salt resistance and stability of the fish protein gelatin emulsion. Replacing it with other colloids significantly reduces all properties of the emulsion. Examples 1 and 5 show that adding sodium alginate alone cannot resist the damage from high-salt ions, and the emulsion stability is significantly reduced, proving that xanthan gum is the core component for improving the salt resistance of the emulsion. Examples 1 and 6 show that the ternary composite system of this invention also exhibits excellent stability under salt-free conditions, making it suitable for a wide range of applications.

[0037] In summary, the salt-resistant and stable fish protein latex prepared in Example 1 can maintain excellent overall performance even in high salt concentration environments, completely solving the problems of poor salt resistance and easy instability and stratification of traditional fish protein latex, and exhibiting the best stability.

[0038] Obviously, the above embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the implementation of the present invention. For those skilled in the art, other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively describe all embodiments here. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the scope of protection of the claims of the present invention.

Claims

1. A method for preparing a salt-resistant, stable fish protein latex, characterized in that, Includes the following steps: (1) Mix the fish protein gelatin aqueous solution with the complex polysaccharide aqueous solution to obtain a mixed mother liquor; (2) Add sodium chloride to the mixed mother liquor, stir to dissolve, and obtain a salt-containing mixed liquor; then add edible oil, stir to mix, and obtain a crude emulsion; (3) The crude emulsion is subjected to high-speed dispersion treatment to obtain salt-resistant and stable fish protein latex.

2. The preparation method according to claim 1, characterized in that, The mass-volume percentage concentration of the fish protein gelatin aqueous solution in step (1) is 2%-5% (g:mL); In the aqueous solution of the complex polysaccharide, the mass-volume percentage concentration of sodium alginate is 0.2%-1% (g:mL), and the mass-volume percentage concentration of xanthan gum is 0.2%-1% (g:mL).

3. The preparation method according to claim 1, characterized in that, The volume ratio of the fish protein gelatin aqueous solution to the complex polysaccharide aqueous solution in step (1) is (0.8-1.2):

1.

4. The preparation method according to claim 1, characterized in that, In step (2), the amount of sodium chloride added is 0.1-1 mol / L.

5. The preparation method according to claim 1, characterized in that, The edible oil mentioned in step (2) is at least one of corn oil, soybean oil and rapeseed oil; The volume ratio of the oil phase to the water phase is (0.8-1.2):

1.

6. The preparation method according to claim 1, characterized in that, The high-speed dispersion conditions described in step (3) are: 12,000 rpm for 2 min, followed by 3,000 rpm for 15 s to remove air bubbles.

7. The salt-resistant and stable fish protein latex prepared by the preparation method according to any one of claims 1-6.

8. The salt-resistant and stable fish protein latex according to claim 7, characterized in that, The salt-resistant and stable fish protein latex has a centrifugal water holding capacity of >80%, a storage period of >60 days without stratification at room temperature, and can withstand at least 15 cycles of freeze-thaw cycles of -18℃ for 22 h and 25℃ for 2 h without significant oil-water separation.

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