双重乳状液对低脂猪肉糜盐溶蛋白凝胶稳定性及介观力的影响  

Effect of Double Emulsion on Stability and Mesoscopic Force of Salt-Soluble Protein Gel from Low-Fat Minced Pork

作　　者：高雪琴[1] 常晗笑 冯春梅 付丽[1] 庄军辉[1] GAO Xue-qin;CHANG Han-xiao;FENG Chun-mei;FU Li;ZHUANG Jun-hui(Henan University of Animal Husbandry and Economy,Zhengzhou 450054,China;Bohai University,Jinzhou 121010,China)

机构地区：[1]河南牧业经济学院,郑州450054 [2]渤海大学,辽宁锦州121010

出　　处：《中国调味品》2025年第3期108-114,共7页China Condiment

基　　金：2021年河南省自然科学基金面上项目(212300410350);2022年河南省重大科技专项(221100110500);河南牧业经济学院食品科学与工程重点学科(XJXK202203)。

摘　　要：双重乳状液比单重乳状液具有更好的包封性、稳定性。文章以不同浓度植物油-聚蓖麻酸聚甘油酯(PGPR)-大豆分离蛋白(SPI)复配的双重乳状液代替动物脂肪制备低脂肉糜凝胶,研究了双重乳状液对低脂肉糜盐溶蛋白热诱导凝胶理化特性和功能特性的影响,通过分析低脂肉糜凝胶的保水性、质构特性、弛豫时间、蛋白质溶解度和盐溶蛋白浊度等指标,评价双重乳状液对低脂肉糜凝胶的影响。结果表明,肉糜凝胶的保水性与添加脂肪的对照组相比提高了17%~29.9%,双重乳状液添加量为0.4 g/kg时效果最佳,水结合能力强,持水性好。添加双重乳状液的样品凝胶的弹性和硬度显著增强,盐溶蛋白浊度、吸光度和溶解度均呈现明显上升趋势,有利于形成良好的蛋白质凝胶;另外,添加0.4 g/kg双重乳状液的肉糜凝胶的弛豫时间比添加0.2 g/kg低脂肉糜凝胶和对照组的弛豫时间T22均显著提前,峰面积显著增加。以上结果表明双重乳状液能显著促进蛋白质凝胶的形成,该研究为食品中脂肪替代物产品的开发提供了理论支持。Double emulsion has better encapsulation and stability than single emulsion.In this paper,low-fat minced meat gel is prepared by using vegetable oil-polyglycerol polyricinoleate(PGPR)-soy protein isolate(SPI)double emulsion with different concentrations instead of animal fat.The effects of double emulsion on the physicochemical and functional properties of low-fat minced meat salt-soluble protein heat induced gel are studied.The effect of double emulsion on low-fat minced meat gel is evaluated by analyzing water retention,texture characteristics,relaxation time,protein solubility and salt-soluble protein turbidity of low-fat minced meat gel.The results show that the water retention of minced meat gel increases by 17%~29.9%compared with the control group added with fat.When the addition amount of double emulsion is 0.4 g/kg,the effect is the best,with strong water binding capacity and good water holding capacity.The elasticity and hardness of the sample gel added with double emulsion are significantly enhanced,and the turbidity,absorbance and solubility of salt-soluble protein all show a significant upward trend,which is conducive to the formation of good protein gel.In addition,the relaxation time of minced meat gel added with 0.4 g/kg double emulsion is significantly earlier than the relaxation time T22 of low-fat minced meat gel added with 0.2 g/kg double emulsion and the control group,and the peak area significantly increases.The above results show that the double emulsion can significantly promote the formation of protein gel.This study has provided theoretical support for the development of fat substitute products in food.

关 键 词：双重乳状液 低脂肉糜 凝胶 脂肪替代物 

分 类 号：TS201.7[轻工技术与工程—食品科学]