不饱和脂肪酸对猪肉蛋白质乳化特性的影响

doi:10.7506/spkx1002-6630-201824006

食品科学 ›› 2018, Vol. 39 ›› Issue (24): 34-40.doi: 10.7506/spkx1002-6630-201824006

不饱和脂肪酸对猪肉蛋白质乳化特性的影响

周?纷1,2，孙?迪1，许帅强1，刘登勇1，邵俊花1,3,*

（1.渤海大学食品科学与工程学院，辽宁省食品安全重点实验室，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?锦州 121013；2.上海海洋大学食品学院，上海 201306；3.沈阳农业大学食品学院，辽宁?沈阳 110866）

出版日期:2018-12-25 发布日期:2018-12-17
基金资助:
国家自然科学基金面上项目（31571860）

Effect of Unsaturated Fatty Acids on Rheological and Physical Properties of Pork Protein-Stabilized Emulsions

ZHOU Fen1,2, SUN Di1, XU Shuaiqiang1, LIU Dengyong1, SHAO Junhua1,3,*

(1. 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, College of Food Science and Technology, Bohai University, Jinzhou 121013, China; 2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 3. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China)

Online:2018-12-25 Published:2018-12-17

摘要/Abstract

摘要： 研究不同饱和程度且不同添加量的脂肪酸对全肉盐溶性蛋白乳化特性、流变特性以及Zeta电位等影响。结果显示：脂肪酸添加量越大，乳化液的乳化活性越强，而乳化液的分层现象越严重；添加油酸和亚油酸可以明显增加乳化液的表面活性巯基；各乳化液粒度分布曲线均呈现“单峰”型，且较空白组的分布均向粒径较小的范围偏移；此外，随着剪切速率的增大，各乳化液黏度均逐渐减小，最后趋于平缓，在同一剪切速率下，添加量越大，乳化液剪切应力越大；Zeta电位值显示，荷电粒子不稳定。总之，C18的脂肪酸饱和程度越大，添加量越多，猪肉盐溶性蛋白质乳化的效果越好，在脂肪酸液滴表面形成蛋白膜的能力就会越强，使得乳化液的乳化特性越好。

关键词: 猪肉盐溶性蛋白, 脂肪酸, 乳化特性

Abstract: The effects of different saturation degrees and different amounts of fatty acids on the rheological properties and zeta potential of emulsions stabilized by salt-soluble protein extracted from pork Longissimus dorsi were studied. The results showed that the higher the amount of fatty acids was, the stronger the emulsifying activity of the emulsion was. But increased amount of fatty acids could cause more serious stratification of the emulsion. Addition of either oleic acid or linoleic acid could significantly increase the surface active sulphur content. The emulsion particle size distribution curves showed a single peak in a narrower range compared to the blank group. In addition, emulsion viscosity was decreased gradually and finally tended to be stable with the increase of shear rate. For each shear rate, the?shear stress?of the?emulsion increased with higher amount of fatty acids added. The charged particles were unstable as indicated by zeta potential values. In general, higher degree of saturation and higher addition level of C18 fatty acids resulted in better emulsification of C18 fatty acids with salt-soluble pork protein by improving protein membrane formation on the lipid droplet surface.

Key words: salt-soluble protein, oleic acid, emulsifying properties

中图分类号:

TS251

周纷，孙迪，许帅强，刘登勇，邵俊花. 不饱和脂肪酸对猪肉蛋白质乳化特性的影响[J]. 食品科学, 2018, 39(24): 34-40.

ZHOU Fen, SUN Di, XU Shuaiqiang, LIU Dengyong, SHAO Junhua. Effect of Unsaturated Fatty Acids on Rheological and Physical Properties of Pork Protein-Stabilized Emulsions[J]. FOOD SCIENCE, 2018, 39(24): 34-40.

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不饱和脂肪酸对猪肉蛋白质乳化特性的影响

Effect of Unsaturated Fatty Acids on Rheological and Physical Properties of Pork Protein-Stabilized Emulsions

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