| Since the birth of the marinated products,still mainly using the traditional brining process for processing.In the traditional brining process,the loss of flavor substances released in the spices is difficult to quantify,and the release rate and diffusion rate of flavor substances in the spices in the marinated soup during the marinating process is slow,which easily leads to uneven distribution of flavor substances,poor product stability and low utilization rate of spices.In order to improve the effective utilization rate of flavor substances can be used quantitative flavor substance addition technology,and flavor substances are usually highly reactive,volatile,sensitive to environmental factors such as temperature,pH,light,etc.,and need to protect from harsh environmental conditions or interaction with undesirable ingredients during processing,certain encapsulation technology can be used to increase flavor substance stability and reduce degradation.Emulsion gels possess good encapsulation stability and have promising applications in flavor substance-controlled release.In this study,we firstly constructed emulsion gels with egg white protein（EWP）and curdlan（CL）,which have excellent gelation properties,and investigated the effects of egg white protein and curdlan concentrations and their loading oil phases（inert oil soybean oil and active oil cassia oil）on the basic physical properties of the gels,such as gel texture,chromaticity,water-holding power,and microstructure;secondly,we focused on the effects of active oil cassia oil on the formation of egg white protein/curdlan emulsion gels.Finally,the effects of emulsion gel formulation and marinating matrix on the release behavior of the flavor component cinnamaldehyde（CA）in emulsion gel were investigated by simulating the marinade processing conditions of marinated products.The main conclusions of this paper are as follows.1.Construction and physical properties of egg white/colloid emulsion gels.In the first part,the effects of egg white protein concentration,polysaccharide and protein compounding,and different nature of oil phases（soybean oil SO,cassia oil CO）on the basic physical properties of thermogenic emulsion gels were investigated,and the physical properties of the samples were characterized by a mass spectrometer,colorimeter,and inverted fluorescence microscope.The results showed that the content of the emulsion gel matrix components and the nature of the encapsulated oil phase are the key factors affecting its textural properties.The hardness and water-holding capacity of the emulsion gel can be significantly improved by increasing the EWP concentration and adding CL,which is beneficial to the construction of the gel network structure.Compared with soybean oil emulsion gel,cassia oil emulsion gel has stronger textural properties and water-holding capacity.Visually,the emulsion gels in the presence of cassia oil had more uniform structure and brighter yellow color than those in the presence of soybean oil.Meanwhile,9E1C-5CO was used as the flavor gel model to explore the changes of its cooking in the environment of water,salt,acid and alcohol for 1 h.It was found that the gel could still maintain its original shape after 1 h of cooking,and the droplets in it could be slowly released into the surrounding environment,and the acidic environment had the most obvious effect on the emulsion gel structure.The acidic environment had the most obvious effect on the gel structure of the emulsion,in which the gel structure was destroyed and protein coarse aggregation was produced resulting in the increase of gel hardness and weakening of elasticity,while in the other three solutions the gel hardness was weakened and there was no obvious change in elasticity.2.Investigation of the gel formation process of egg white protein/colloid emulsions.In the second part,the effect of cassia oil content（5%,7%,9%,11%）on the gel formation of egg white protein/curdlan emulsions was investigated.The particle size and particle size distribution of the emulsions showed that the particle size of the emulsions sheared at high speed was in the range of 12-16μm with a bimodal distribution,and the corresponding emulsion fluorescence maps showed that a large amount of protein was adsorbed on the boundary of the cassia oil drops;the hardness of the emulsion gels formed decreased with the increase of the percentage of the oil phase of cassia oil（5%,7%,9%,11%）and the surface yellowness b*decreased;the emulsion gels were studied by mechanical rheology and micro-rheology.The viscoelastic changes of the emulsion gels were investigated by mechanical rheology and micro-rheology during the warming,constant temperature,and cooling processes,and it was found that the presence of CO could lead to an earlier time point for the rapid increase of viscoelasticity compared with soybean oil emulsion gels,and the more CO content led to a stronger Schiff base reaction,which promoted the formation of gel network structure,and the viscoelasticity of the gels increased rapidly when entering the cooling stage,during which the EWP aggregates re FT-IR results indicated that Schiff base reaction between cinnamaldehyde and protein in cassia oil emulsion gel.3.Flavoured cinnamaldehyde release behaviour in egg white protein/codamol emulsion gels.In the three part,the effect of egg white protein/curdlan emulsion gels on the release behavior of flavored cinnamaldehyde was investigated.Compared with the rapid release of cinnamaldehyde from cinnamon powder,the egg white protein/curdlan gum emulsion gel could achieve a good slow release of cinnamaldehyde;the concentration of EWP and CL in the emulsion gel and the percentage of oil phase would affect the release behavior of cinnamaldehyde.The effect of marinated substrates（water,salt,acid,alcohol,protein/polysaccharide solution）on the release behavior of cinnamaldehyde from egg white protein/curdlan emulsion gels was investigated by simulating the marinated processing conditions,and the effect of marinated substrates（water,salt,acid,alcohol,protein/polysaccharide solution）on the release behavior of cinnamaldehyde from egg white protein/curdlan emulsion gels was investigated at 200 mM CH3COOH,100 mM NaCl,and2%v/v C2H5OH solutions,the structure of the emulsion gels and the degree of binding to the flavors were influenced by the solute in the marinated matrix solution,which promoted the release of cinnamaldehyde from the gels;the presence of protein or polysaccharide increased the viscosity and slowed down the fluidity of the solution,which led to a slower release of the flavors. |
