L-脯氨酸-海藻糖天然深共熔溶剂作为速冻猪肉饼的功能性冷冻保护剂：改善口腔加工与消化性
L-proline-trehalose natural deep eutectic solvent as a functional cryoprotectant for quick-frozen pork patties: improving oral processing and digestibility.
文献信息
| PMID | 42987647 |
|---|---|
| 原文 | 在 PubMed 查看原文 ↗ |
| 发表日期 | 2026 |
| 作者 | Xindi Zeng |
| 作者单位 | College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. |
| 期刊 | Food chemistry |
| SCI 分区 | Q1 |
| IF | 10.5 |
| 研究类型 | 基础研究 · 基础／转化 |
| 所属专科 | 咽喉科 |
中文摘要
本研究采用L-脯氨酸和海藻糖配制天然深共熔溶剂（NADES），评估其对速冻猪肉饼冰晶行为、吞咽适宜性及体外消化性的调控作用。结果表明，20% H₂O NADES可降低黏度，同时保持强氢键。冷冻180天后，4% NADES组的冰晶含量最低（32.38%）。口腔加工评估显示，NADES组的摩擦系数显著低于对照组（P < 0.05），有效维持了速冻猪肉饼的口腔润滑性。SDS-PAGE和CLSM证实，NADES可抑制冷冻诱导的蛋白质聚集，并生成更多低分子量肽，从而促进消化。总之，NADES作为一种绿色抗冻剂，可改善冷冻肉制品的品质，并为开发易于吞咽和消化的老年人肉制品提供了新途径。
英文摘要
This study used L-proline and trehalose to formulate a natural deep eutectic solvent (NADES). It evaluated its regulatory effects on the ice crystal behavior, swallowing suitability, and in vitro digestibility of quick-frozen pork patties. The results show that 20% H₂O NADES can reduce viscosity while maintaining strong hydrogen bonds. After 180 days of freezing, the 4% NADES group had the lowest ice crystal content (32.38%). An oral processing assessment revealed that the NADES group exhibited a significantly lower coefficient of friction than the control group (P < 0.05), effectively maintaining the oral lubricity of quick-frozen pork patties. SDS-PAGE and CLSM confirmed that NADES inhibits freezing-induced protein aggregation and generates more low-molecular-weight peptides, thereby promoting digestion. In summary, NADES, as a green anti-freezing agent, can improve the quality of frozen meat products and offers a new approach to developing meat products for the elderly that are easy to swallow and digest.