为提高以大豆分离蛋白(Soybean protein isolate,SPI)为单一乳化剂所制备乳液的稳定性,本研究采用大豆分离蛋白和黄原胶(Xanthan gum,XG)为乳化剂,制备葵花籽油复合乳液(SPI-XG-e)和双层乳液(SPIe/XG),并重点考察了黄原胶浓度对乳液的...为提高以大豆分离蛋白(Soybean protein isolate,SPI)为单一乳化剂所制备乳液的稳定性,本研究采用大豆分离蛋白和黄原胶(Xanthan gum,XG)为乳化剂,制备葵花籽油复合乳液(SPI-XG-e)和双层乳液(SPIe/XG),并重点考察了黄原胶浓度对乳液的物理特性(平均粒径、Zeta-电位、浊度)及稳定性的影响。结果表明:在黄原胶浓度为1.0%时,双层乳液具有优良的物理特性,表现为更均匀的粒径分布,较小的平均粒径(0.63±0.03μm),较高的Zeta-电位绝对值(46.70±0.25 mV)以及低的离心稳定常数(0.70%±0.46%)。在对比复合乳液和双层乳液的稳定性时,后者显示出更好的环境适应性,特别是在1.0%的黄原胶浓度下制备的双层乳液,能够在4℃下存放7 d而不出现分层,并且在经过90℃的热处理后仍保持较高的Zeta-电位绝对值(44.47±0.31 mV),三次冻融循环后未出现絮凝等现象,具有较高的稳定性。本研究可为食品加工领域开发高稳定性水包油乳液提供参考和依据。展开更多
Cultured meat provides a sustainable and safe alternative to traditional meat production by culturing animal cells in vitro.Cultured fat is an important component of cultured meat,contributing to its flavor,texture,an...Cultured meat provides a sustainable and safe alternative to traditional meat production by culturing animal cells in vitro.Cultured fat is an important component of cultured meat,contributing to its flavor,texture,and nutrition.Induced adipogenic differentiation is the most important step in the production of cultured fat,but conventional adipogenic inducer cocktails are complex and contain non-food-grade substances,which introduces a food safety risk for cultured meat products.Here we demonstrated that a food-grade substance,peanut oil(P-OIL),promoted adipogenic differentiation and lipid accumulation of bovine adipose-derived stem cells,based on which a simple and efficient approach was developed to produce cultured bovine fat.Mechanistic analysis showed that P-OIL upregulated genes involved in lipid synthesis and storage,such as peroxisome proliferator-activated receptor y(PPARy),carnitine palmitoyltransferase 2,and lipoprotein lipase,by activating the PPAR signaling pathway during adipogenesis.Notably,the lipid composition of cultured bovine fats generated using P-OIL induction was similar to that of fats obtained from farmed cattle,but free of trans-fatty acids.This study provides valuable insights into the production of safe,healthy,and nutritious cultured fats.展开更多
基金funded by the Agricultural Science and Technology Major Projectthe Starry Night Science Fund of Zhejiang University Shanghai Institute for Advanced Study(SN-ZJU-SIAS-0013)the Jiangsu Basic Research Center for Synthetic Biology(BK20233003)。
文摘Cultured meat provides a sustainable and safe alternative to traditional meat production by culturing animal cells in vitro.Cultured fat is an important component of cultured meat,contributing to its flavor,texture,and nutrition.Induced adipogenic differentiation is the most important step in the production of cultured fat,but conventional adipogenic inducer cocktails are complex and contain non-food-grade substances,which introduces a food safety risk for cultured meat products.Here we demonstrated that a food-grade substance,peanut oil(P-OIL),promoted adipogenic differentiation and lipid accumulation of bovine adipose-derived stem cells,based on which a simple and efficient approach was developed to produce cultured bovine fat.Mechanistic analysis showed that P-OIL upregulated genes involved in lipid synthesis and storage,such as peroxisome proliferator-activated receptor y(PPARy),carnitine palmitoyltransferase 2,and lipoprotein lipase,by activating the PPAR signaling pathway during adipogenesis.Notably,the lipid composition of cultured bovine fats generated using P-OIL induction was similar to that of fats obtained from farmed cattle,but free of trans-fatty acids.This study provides valuable insights into the production of safe,healthy,and nutritious cultured fats.
