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NaCl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质量比复合后所制备CP-PC (3/2)-MP乳液凝胶的凝胶强度(226.79 g)和持水力(97.64%)均高于其他样品。这是由于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,二者复合后所稳定乳液的液滴更小,导致CP-PC (3/2)-MP乳液凝胶呈现出更致密的网络结构。因此,由CP与PC联合制备的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 novel methods for improving the gel properties of myofibrillar protein (MP) emulsion gels under low salt condition, pre-emulsified plant oil emulsion was first prepared using the complex of chitin particle (CP) and water-soluble proanthocyanidin (PC), and then mixed with MP to prepare MP emulsion gels. The gel properties of MP emulsion gels were studied under low-salt conditions (0. 3 mol/L NaCl). It was found that under low NaCl conditions, CP and PC could synergistically improve the gel properties of MP emulsion gels. Namely, the gel strength (226. 79 g) and water holding capacity (97. 64%) of the CP-PC(3/2)-MP emulsion gel prepared by combining CP and PC in a ratio of 3:2 were higher than that of other samples. This was because CP-PC (3/2) complex had lower interfacial tension and Zeta-potential, and the droplets stabilized by the complex were smaller than those stabilized by CP alone, resulting in a more compact network structure in the CP-PC (3/2)-MP emulsion gel. Therefore, preparing emulsified plant oil by combining CP and PC was an effective method to improve the quality of emulsified meat products under low-salt conditions.
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Key words:
- chitin particles /
- proanthocyanidins /
- emulsion gel /
- myofibrillar protein /
- gel property
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