Rennet-assisted modification for enhanced freeze-thaw stability in sodium caseinate-stabilized high internal phase emulsions

被引：1

作者：

Zhang, Ling ^{[1
]}

Xiao, Feng ^{[1
]}

Hu, Sijie ^{[1
]}

Bi, Anqi ^{[1
]}

Du, Ming ^{[1
]}

Xu, Xianbing ^{[1
]}

机构：

[1] Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Sch Food Sci & Technol, SKL Marine Food Proc & Safety Control, Dalian 116034, Peoples R China

来源：

FOOD CHEMISTRY | 2025年 / 477卷

关键词：

Freeze-thaw stability; Emulsions; Sodium caseinate; Rennet; SOY;

D O I：

10.1016/j.foodchem.2025.143599

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Poor freeze-thaw stability seriously limits the application of Pickering emulsions in the frozen food industry. This study developed sodium caseinate-stabilized high internal phase emulsions (NaCas-HIPEs) with enhanced freezethaw stability through rennet modification. The freeze-thaw stability and 3D printing properties of NaCas-HIPEs significantly improved as rennet addition increased from 0 % to 0.5 (w/v). NaCas-HIPEs with 0.5 % rennet even maintained a stable oil-in-water emulsion structure after five freeze-thaw cycles. Changes in enthalpy and freezing/thawing point demonstrated that rennet modification improved freeze-thaw stability by reducing the ice crystal formation. Additionally, increasing rennet concentration significantly enhanced the apparent viscosity and viscoelasticity of NaCas-HIPEs, restricting ice crystal growth and preventing droplet aggregation during freezing and thawing. This improvement is attributed to the strong gel networks formed by rennet-induced casein between droplets, as shown by the cryo-SEM microscopy and SDS-PAGE analysis. This study presents an effective method for producing freeze-thaw stable emulsions, offering promising applications in the rapidly growing ready-to-eat food industry.

引用

页数：7

共 37 条

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