肌原纤维蛋白界面膜协同凝胶基质提高乳液的稳定性  

Improvement Stability of Emulsions by Interface Adsorbed Myofibrillar Protein and Gel Matrix

作　　者：李儒仁 谢振峰 荣良燕 邵俊花 贾娜 杨鹏 高茗巧 刘登勇 Li Ruren;Xie Zhenfeng;Rong Liangyan;Shao Junhua;Jia Na;Yang Peng;Gao Mingqiao;Liu Dengyong(College of Food Science and Technology,Bohai University,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Food Safety Key Lab of Liaoning Province,Jinzhou 121013,Liaoning)

机构地区：[1]渤海大学食品科学与工程学院生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心辽宁省食品安全重点实验室

出　　处：《中国食品学报》2019年第10期68-76,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(31601489)

摘　　要：肌原纤维蛋白含量是影响低脂乳化型肉制品保油性的重要因素,作用机制目前尚不完全清楚。本研究通过建立肌原纤维蛋白-橄榄油乳化体系,探究不同体积分数下(1%,5%,10%)肌原纤维蛋白稳定油/水乳液的具体途径。结果表明:肌原纤维蛋白体积分数较低时(1%)乳液稳定性较差,乳析指数显著高于其它两组(P<0.05),乳液黏性及界面蛋白吸附量较低,保油性差;蛋白质体积分数为5%、10%时乳液稳定性显著提高(P<0.05),粒径为1~10μm,并且呈单峰分布,界面蛋白吸附量和保油性显著提高(P<0.05),此外,新鲜乳液(1%,5%,10%)中形成的界面蛋白膜可以有效抑制乳液氧化。界面蛋白膜是低体积分数条件下乳液实现保油性的重要途径,然而,高体积分数条件下(5%,10%),界面蛋白膜需要协同乳液中的肌原纤维蛋白凝胶基质共同提高乳液保油性。这对完善肉糜稳定理论及实际生产中指导配方设计具有一定意义。The stability of meat emulsion is significantly related to the myofibrillar protein content,the specific ways of stabilizing oil/water emulsions by myofibrillar proteins under different protein volume fraction(1%,5%,10%)were investigated.Analysis of the stability of emulsions show differences in the protein concentration,when protein volume fraction were 5%and 10%,the stability of emulsion was significantly increased(P<0.05),the particle size was 1-10μm,the amount of protein adsorption and oil-holding capacity were increased significantly(P<0.05).In addition,the oxidation of fresh emulsion(1%,5%,10%)was effectively inhibited by the interface protein membrane,which also being an important way for oil-holding capacity of the emulsion(1%).In contrast,when protein volume fraction was high(5%,10%),the oil-holding capacity of emulsions were improved by interface adsorbed myofibrillar protein and gel matrix.

关 键 词：肌原纤维蛋白 乳化 凝胶 乳液稳定性 保油性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]