海藻酸丙二醇酯对猪骨白汤乳化稳定性的影响OA

In order to improve the physical stability of pork bone white soup emulsions,the effects of propylene glycol alginate(PGA)on their emulsifying properties were investigated.O/W emulsions were prepared using pork bone soup and lard with 0.3%～0.7%PGA.Emulsion stability were systematically evaluated by particle size analysis,LUMiSizer stability profiling,rheological measurements,microscopic observation,and accelerated storage tests.Results showed that PGA significantly reduced droplet size and improved size distribution uniformity;specifically,the Dv(90)of the 0.7%PGA group decreased from 144.43 μm in the control to 3.23 μm.LUMiSizer analysis revealed that PGA effectively inhibited centrifugation-induced phase separation,with nearly overlapping transmission profiles observed for the 0.7%group,indicating optimal stability.Rheological results demonstrated that PGA imparted pseudoplastic behavior to the emulsion and significantly increased apparent viscosity and storage modulus(G′),suggesting the formation of an elastic three-dimensional network structure.Microscopic observation confirmed that PGA produced finer,more uniformly dispersed droplets.In accelerated storage tests(37℃,35 d),the 0.7%PGA emulsion remained homogeneous without phase separation or sedimentation,whereas the control exhibited severe phase separation within 7 d.In conclusion,PGA significantly enhanced the emulsion stability of pork bone white soup,with 0.7%being the optimal concentration.This study provides a theoretical basis for the application of PGA in the stabilization of traditional bone soup products.