甲壳素颗粒与原花青素协同改善低盐条件下肌原纤维蛋白乳液凝胶的凝胶特性研究
Synergistic effect of chitin particles and proanthocyanidins in improving the gel properties of myofibrillar protein emulsion gels under low salt conditions
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摘要: 为探索低盐条件下改善肌原纤维蛋白(Myofibrillar Protein,MP)乳液凝胶性能的新方法,以甲壳素颗粒(Chitin Particles,CP)和水溶性原花青素(Proanthocyanidins,PC)复合物制备预乳化植物油乳液,再与MP混合制备MP乳液凝胶,研究低盐条件(0.3 mol/L NaCl)下MP乳液凝胶的凝胶特性。结果表明:在低盐条件下,CP和PC能协同改善MP乳液凝胶的凝胶特性。CP和PC以3∶2质量比复合制备的CP-PC(3/2)复合物具有更低的界面张力和Zeta-电位,相比单独使用CP,二者复合后所稳定预乳化植物油的液滴更小;用该预乳化植物油制备的CP-PC(3/2)-MP乳液凝胶呈现出更致密的网络结构,且其凝胶强度(226.79 g)和持水力(97.64%)均高于其他样品。因此,由CP与PC联合制备预乳化植物油乳液是改善低盐条件下乳化肉制品品质的有效方法。Abstract: To explore new approaches to enhance the gel properties of myofibrillar protein (MP) emulsion gels under low-salt conditions, pre-emulsified vegetable oil was prepared using a complex of chitin particles (CP) and water-soluble proanthocyanidins (PC). This emulsion was then mixed with MP to prepare MP emulsion gels, and the gel properties were studied under low-salt conditions (0.3 mol/L NaCl). Results showed that under low-salt conditions, CP and PC could synergistically improve the gel properties of MP emulsion gels. The CP-PC (3/2) complex, prepared by combining CP and PC in a mass ratio of 3∶2, exhibited lower interfacial tension and zeta potential. The droplets in the emulsion stabilized by the CP-PC (3/2) complex were smaller than those stabilized by CP alone. Moreover, the CP-PC (3/2)-MP emulsion gel prepared with this pre-emulsified vegetable oil exhibited a denser network structure, resulting in higher gel strength (226.79 g) and water holding capacity (97.64%) compared to other samples. Therefore, preparing pre-emulsified vegetable oil emulsions by combining CP and PC is an effective method to improve the quality of emulsified meat product systems under low-salt conditions.
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Key words:
- chitin particles /
- proanthocyanidins /
- emulsion gel /
- myofibrillar protein /
- gel property
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