Abstract
［Objective］ This paper aims to broaden the application of insoluble dietary fiber from rice bran (RBIDF ) in food.［Methods］ The impact of NaCl concentration (ranging from 0 to 100 mmol/L ) on the stability of high internal phase emulsions (HIPEs ) co-stabilized by RBIDF and soybean protein isolate at pH 2,with RBIDF additions of 0.20 and 0.30 g/100 g,was studied by analyzing ζ-potential,particle size distribution,rheological properties,visual appearance,and freeze -thaw stability.［Results］］ All emulsions under different NaCl concentrations exhibited robust gel -like network structures.When RBIDF was added at 0.20 g/100 g,and NaCl concentration exceeded 25 mmol/L,the viscoelastic behavior gradually intensified with increasing NaCl concentration.Conversely,at an RBIDF addition of 0.30 g/100 g,the increase in viscoelasticity was less pronounced with rising NaCl concentration.The addition of NaCl significantly improved the freeze -thaw stability of the HIPEs with both RBIDF additions.Notably,under relatively high salt conditions of 75 and 100 mmol/L,the HIPEs maintained excellent self -supporting emulsion states even after two freeze -thaw cycles.［Conclusion］ The addition of NaCl can significantly enhance the freeze -thaw stability of HIPEs formulated from a blend of RBIDF and soybean protein isolate.
Publication Date
2-18-2025
First Page
9
Last Page
15
DOI
10.13652/j.spjx.1003.5788.2024.80786
Recommended Citation
Zhao, LONG; Jing, XUE; Zhixiao, WANG; Jucai, XU; and Xiangjin, FU
(2025)
"Effect of NaCl concentration on stability of high internal phase emulsions of insoluble fiber from rice bran/soybean protein isolate,"
Food and Machinery: Vol. 40:
Iss.
12, Article 2.
DOI: 10.13652/j.spjx.1003.5788.2024.80786
Available at:
https://www.ifoodmm.cn/journal/vol40/iss12/2
References
[1] 颜榕,刘旭华,孙强强,等.食品级米糠粉开发工艺优化及营养消化特性 [J].安徽科技学院学报,2024,38(2):59-69.YAN R,LIU X H,SUN Q Q,et al.Optimization of development process and analysis of nutritional digestion characteristics of edible rice bran powder [J].Journal of Anhui Science and Technology University,2024,38(2):59-69.
[2] 马宗会,殷宝茹,张海,等.食品级米糠的研究进展及前景展望[J].粮油食品科技,2021,29(5):11-20,11.MA Z H,YIN B R,ZHANG H,et al.Research progress and outlook of food grade rice bran [J].Science and Technology of Cereals,Oils and Foods,2021,29(5):11-20,11.
[3] 朱仁威,黄亮,谭沙,等.米糠膳食纤维提取和改性及功能性质的研究进展 [J].粮食与油脂,2022,35(5):12-16.ZHU R W,HUANG L,TAN S,et al.Research progress on extraction,modification and functional properties of rice bran dietary fiber [J].Cereals & Oils,2022,35(5):12-16.
[4] 宋丹丹.米糠膳食纤维脂肪代替物的制备、性质及应用研究[D].哈尔滨:哈尔滨商业大学,2016:1.SONG D D.Study on preparation,properties and application of fat substitute of rice bran dietary fiber [D].Harbin:Harbin University of Commerce,2016:1.
[5] 任明非.米糠不溶性膳食纤维与 Cd2+结合特性的研究 [D].无锡:江南大学,2020:5.REN M F.Study on the binding characteristics of rice bran insoluble dietary fiber with Cd2+[D].Wuxi:Jiangnan University,2020:5.
[6] 王旭.米糠膳食纤维的改性制备及其特性研究 [D].北京:中国农业大学,2018:1.WANG X.Study on modified preparation of rice bran dietary fiber and its properties [D].Beijing:China Agricultural University,2018:1.
[7] 李素芬,田心怡.蒸汽爆破对不同品种米糠可溶性膳食纤维结构及特性的影响 [J].食品工业科技,2024,45(10):110-117.LI S F,TIAN X Y.Effects of steam explosion on structural and properties of soluble dietary fiber in rice bran from different varieties [J].Science and Technology of Food Industry,2024,45(10):110-117.
[8] REN F Y,FENG Y L,ZHANG H J,et al.Effects of modification methods on microstructural and physicochemical characteristics of defatted rice bran dietary fiber [J].LWT-Food Science and Technology,2021,151:112161.
[9] 刘倩,范誉川,刘素诗,等.米糠粕不溶性膳食纤维理化性质及对高脂大鼠肠道菌群的影响 [J].食品科学,2021,42(15):174-179.LIU Q,FAN Y C,LIU S S,et al.Physicochemical properties of insoluble dietary fiber from defatted rice bran and its effect on intestinal microbiota of high-fat diet fed rats [J].Food Science,2021,42(15):174-179.a.0.60 g/100 g SPI +0.20 g/100 g RBIDF b.0.60 g/100 g SPI +0.30 g/100 g RBIDF|[10] 李向菲,沈丹,黄俊凯,等.米糠功能活性成分及其功效的研究进展 [J].食品工业科技,2022,43(13):466-474.LI X F,SHEN D,HUANG J K,et al.Research progress on functional active components and its efficacy in rice bran [J].Science and Technology of Food Industry,2022,43(13):466-474.
[11] LIU Y L,ZHANG H B,YI C P,et al.Chemical composition,structure,physicochemical and functional properties of rice bran dietary fiber modified by cellulase treatment [J].Food Chemistry,2021,342:128352.
[12] CHEN L,CHEN J S,YU L,et al.Improved emulsifying capabilities of hydrolysates of soy protein isolate pretreated with high pressure microfluidization [J].LWT-Food Science and Technology,2016,69:1-8.
[13] SUN P,ZHANG Q,ZHAO Y,et al.Improving gel properties of soy protein isolate through alkaline pH-shifting,mild heat treatment,and TGase cross-linking [J].Food Hydrocolloids,2023,144:108924.
[14] 卫姣,陈雨露,高彦祥,等.高内相乳液的制备及在食品中的应用 [J].中国食品学报,2022,22(4):418-429.WEI J,CHEN Y L,GAO Y X,et al.Preparation of high internal emulsion and its application in food [J].Journal of Chinese Institute of Food Science and Technology,2022,22(4):418-429.
[15] SHI A M,FENG X Y,WANG Q,et al.Pickering and high internal phase Pickering emulsions stabilized by protein-based particles:a review of synthesis,application and prospective [J].Food Hydrocolloids,2020,109:106117.
[16] WAN X S,KANG Q,LI J Q,et al.Effect of NaCl concentration on the formation of high internal phase emulsion based on whey protein isolate microgel particles [J].Food Chemistry,2024,433:1373195.
[17] ZHU X F,ZHENG J,LIU F,et al.Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles.Influence of ionic strength before or after emulsification [J].Food Hydrocolloids,2018,74:37-45.
[18] WANG T,LI F S,ZHANG H,et al.Plant-based high internal phase emulsions stabilized by dual protein nanostructures with heat and freeze-thaw tolerance [J].Food Chemistry,2022,373:131458.
[19] 刘静怡,丁城,周梦舟,等.双酶法分离提取米糠膳食纤维的研究 [J].食品科技,2017,42(10):179-184.LIU J Y,DING C,ZHOU M Z,et al.Extraction of dietary fiber from rice bran by double enzyme hydrolysis [J].Food Science and Technology,2017,42(10):179-184.
[20] XU X Y,FAN L P,LI J W.Freeze-thaw stability of high-internal-phase emulsion stabilized by chickpea protein microgel particles and its application in surimi [J].Journal of the Science of Food and Agriculture,2024,104(14):8 621-8 633.
[21] WEN J Y,JIN H N,WANG L,et al.Fabrication and characterization of high internal phase Pickering emulsions based on pH-mediated soy protein-epigallocatechin- 3-gallate hydrophobic and hydrophilic nano-stabilizer [J].LWT-Food Science and Technology,2023,179:114638.
[22] DAI H J,LI Y,MA L,et al.Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions [J].Food Hydrocolloids,2020,109:106151.
[23] YU J,WANG Y,LI D,et al.Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl [J].Food Hydrocolloids,2022,123:107113.
[24] HILLGREN A,LINDGREN J,ALDÉN M.Protection mechanism of Tween 80 during freeze-thawing of a model protein,LDH [J].International Journal of Pharmaceutics,2002,237(1/2):57-69.
[25] SAITO H,KAWAGISHI A,TANAKA M,et al.Coalescence of lipid emulsions in floating and freeze-thawing processes:examination of the coalescence transition state theory [J].Journal of Colloid and Interface Science,1999,219(1):129-134.
[26] ZHONG M M,SUN Y F,SUN Y D,et al.The effect of salt ion on the freeze-thaw stability and digestibility of the lipophilic protein-hydroxypropyl methylcellulose emulsion [J].LWT-Food Science and Technology,2021,151:112202.
