多糖添加对兔肌原纤维蛋白Pickering乳液稳定性及凝胶特性的影响  

Effect of Polysaccharide Addition on the Stability and Gel Properties of Rabbit Myofibrillar Pickering Emulsion

作　　者：薛山 罗娟 XUE Shan;LUO Juan(College of Biological Science and Technology,Minnan Normal University,Zhangzhou 363000,China;Engineering Research Center of Fujian Province for Fungal Industry,Zhangzhou 363000,China)

机构地区：[1]闽南师范大学生物科学与技术学院,福建漳州363000 [2]菌物产业福建省高校工程研究中心,福建漳州363000

出　　处：《食品工业科技》2023年第13期21-29,共9页Science and Technology of Food Industry

基　　金：闽南师范大学博士科研启动基金(2006L21513);闽南师范大学校内高级别项目(MSGJB2021021);2021福建省自然科学基金项目(青年创新)(2021J05198);福建省科技特派员(团队)项目(19SKTP02,SKTP2003,SKTP2120);漳州市科技特派员(团队)项目(20210100-44);2021年漳州市自然科学基金项目(ZZ2021J07);校企合作项目(4206/A92054);校企合作项目(4206/A921J3);校企合作项目(4206/A92250)。

摘　　要：本研究提取兔肉肌原纤维蛋白(Rabbit Myofibrillar Protein,RMP),以大豆油为油相制备Pickering乳液及乳液凝胶,考察不同pH环境(3~10)、不同浓度卡拉胶(0.25%~0.50%)和海藻酸钠(0.25%~0.50%)添加对Pickering乳液稳定性及其凝胶特性的影响,以期利用RMP制备高稳定性Pickering乳液凝胶。结果表明:当pH为9时,RMP乳液的ζ-电位绝对值最大(33.60 mV);在pH为9,油相体积50%,卡拉胶和海藻酸钠多糖添加浓度均为0.35%时,RMP-Pickering乳液的ζ-电位绝对值(72.97±0.60)、乳化指数(Emulsifying Activity Index,EAI)(5.09±0.09 m^(2)·g^(−1))和乳化稳定指数(Emulsifying Stability Index,ESI)(46.07%±3.74%)均达到最大值;在多糖浓度0.25%~0.35%范围内时,卡拉胶和海藻酸钠添加的RMP-Pickering乳液凝胶的持水性、硬度和弹性均逐渐升高,二者均在添加浓度0.35%时达到最大值,且当多糖浓度在0.35%~0.50%范围内时,海藻酸钠-RMP乳液凝胶较卡拉胶-RMP乳液凝胶具有更低的硬度和更高的持水性与弹性;红外光谱分析显示随着多糖浓度的增加,两种多糖稳定的RMP乳液凝胶β-折叠含量均呈现先增加后减少的趋势,蛋白质二级结构由无序变得有序,在两种多糖浓度均为0.35%时,β-折叠含量达到最大值(卡拉胶:30.34%±0.04%,海藻酸钠:29.70%±0.12%);由宏微观结构及凝胶作用力分析可知,疏水相互作用和二硫键均在卡拉胶-和海藻酸钠-RMP Pickering乳液凝胶维持凝胶结构中发挥了作用。综上,当卡拉胶和海藻酸钠的终浓度均为0.35%时,能够使多糖-RMP-Pickering乳液体系分布更加均匀,不易发生聚集,且能够进一步形成具有良好质构特性的乳液凝胶。In this study,rabbit myofibrillar protein(RMP)was extracted,and Pickering emulsion and the emulsion gel were prepared with soybean oil as the oil phase.The effects of different pH environment(3~10),carrageenan(0.25%~0.50%)and sodium alginate(0.25%~0.50%)on the stability and gel properties of Pickering emulsion were investigated,in order to prepare Pickering emulsion gel with high stability by using RMP.The results showed that when pH value was 9,the absolute value ofζ-potential of RMP emulsion was the largest(33.60 mV).The absolute value ofζ-potential(72.97±0.60),emulsifying activity index(EAI)(5.09±0.09 m^(2)·g^(−1))and emulsifying stability index(ESI)(46.07%±3.74%)of RMP-Pickering emulsion all reached the maximum value when the oil phase volume was 50%and the concentration of carrageenan and sodium alginate polysaccharide were both 0.35%at pH9.In the range of polysaccharide concentration from 0.25%to 0.35%,the water holding capacity,hardness and elasticity of RMP-Pickering emulsion gel with carrageenan and sodium alginate added all increased gradually,and these indicators reached the maximum value at the polysaccharide concentration of 0.35%.Besides,the sodium alginate-RMP Pickering emulsion gel had lower hardness and higher water holding capacity and elasticity than carrageenan-RMP gel,in the range of polysaccharide concentration from 0.35%to 0.50%.Infrared spectrum analysis showed that,with the increase of polysaccharide concentration,the content ofβ-folded of the RMP Pickering emulsion gel stabilized by the two polysaccharides increased first and then decreased,and the secondary structure of proteins changed from disordered to ordered.When both concentration of polysaccharides were 0.35%,theβ-folded content reached the maximum(carrageenan group:30.34%±0.04%,sodium alginate group:29.70%±0.12%).According to analysis of macro and micro structures and gel force,hydrophobic interaction and disulfide bond both played a role in maintaining gel structure of carrageenan-and sodium alginate-RMP Pickering e

关 键 词：兔肉肌原纤维蛋白 卡拉胶 海藻酸钠 Pickering乳液 乳液凝胶 

分 类 号：TS201.2[轻工技术与工程—食品科学]