食品科学 ›› 2023, Vol. 44 ›› Issue (9): 58-65.doi: 10.7506/spkx1002-6630-20220410-106

• 食品工程 • 上一篇    下一篇

低钠条件下超声处理对鸡肉肌原纤维蛋白乳液稳定性的影响

李可,王艳秋,张怡雪,张俊霞,赵颖颖,杜曼婷,王昱,白艳红   

  1. (郑州轻工业大学食品与生物工程学院,河南省冷链食品质量安全控制重点实验室,食品生产与安全河南省协同创新中心,河南 郑州 450001)
  • 出版日期:2023-05-15 发布日期:2023-05-24
  • 基金资助:
    国家自然科学基金面上项目(32072243);河南省优秀青年科学基金项目(222300420092); 河南省留学人员科研择优资助项目(2022038);河南省高等学校青年骨干教师培养计划项目(2019GGJS128)

Effect of Ultrasound Treatment on the Emulsion Stability of Chicken Myofibrillar Protein under Low NaCl Condition

LI Ke, WANG Yanqiu, ZHANG Yixue, ZHANG Junxia, ZHAO Yingying, DU Manting, WANG Yu, BAI Yanhong   

  1. (Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Province Collaborative Innovation Center for Food Production and Safety, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
  • Online:2023-05-15 Published:2023-05-24

摘要: 低钠条件下肌原纤维蛋白(myofibrillar protein,MP)作为乳化剂制备的乳液稳定性差,本实验采用高强度超声波(high intensity ultrasound,HIU)(频率20 kHz、功率450 W)对低钠条件下(0.15 mol/L NaCl)MP进行不同时间(0、3、6、9、12 min)处理,测定处理后MP乳液乳化活性指数(emulsifying activity index,EAI)、乳液稳定性指数(emulsion stability index,ESI)、Turbiscan稳定性指数(turbiscan stability index,TSI)和平均粒径等,并进行微观结构观察和流变性分析等,研究低钠条件下超声处理对鸡肉MP乳化特性及其乳液稳定性和流变性能的影响。结果表明:与对照组相比,随着超声处理时间延长,MP的EAI和ESI显著增加(P<0.05),MP制备乳液的TSI和粒径随着超声处理时间的延长明显减小,且乳液液滴分布均匀,乳液Zeta-电位的绝对值显著增加(P<0.05)。乳液的流变学特性分析结果表明超声波明显提高了MP乳液的黏弹性。MP乳液的油-水界面张力分析结果显示超声处理有效增强了MP的移动性,使界面张力迅速降低,同时超声处理显著增加了MP乳液吸附蛋白相对含量(P<0.05),这表明超声处理MP有助于稳定乳液。通过冷场扫描电子显微镜观察进一步证实了超声处理12 min MP制备的乳液液滴体积最小。综上,超声波能够有效提高低钠条件下MP的乳液稳定性,本实验可为超声处理在减盐乳化型肉制品中的应用提供理论参考。

关键词: 肌原纤维蛋白;超声波;低钠;乳液稳定性;冷场扫描电子显微镜

Abstract: Emulsions prepared using myofibrillar protein (MP) as an emulsifier have poor stability under low NaCl condition. The effect of high-intensity ultrasound (HIU) treatment (frequency of 20 kHz, and power of 450 W) for different periods of time (0, 3, 6, 9, and 12 min) on the emulsifying properties of chicken MP under low NaCl condition (0.15 mol/L NaCl) and the stability and rheological properties of MP emulsions were investigated. The results showed that compared with the control group, the emulsifying activity index (EAI) and emulsion stability index (ESI) of MP significantly increased with increasing ultrasonic treatment time (P < 0.05). The Turbiscan stability index (TSI) and particle size of MP emulsions decreased significantly with increasing ultrasonication time, and the absolute value of the zeta potential significantly increased (P < 0.05). The rheological analysis showed that ultrasound treatment significantly improved the viscoelasticity of MP emulsions. The oil-water interfacial tension analysis showed that ultrasound treatment effectively enhanced the mobility of MP, and rapidly decreased the interfacial tension. Meanwhile, ultrasound treatment significantly increased the amount of adsorbed protein in MP emulsions (P < 0.05), indicating that ultrasound treated MP contributed to emulsion stability. As observed by cold-field scanning electron microscopy, the emulsion prepared with MP treated by ultrasound for 12 min had the smallest droplet size. In conclusion, ultrasound treatment can significantly improve the emulsion stability of MP under low NaCl condition, which provides a theoretical reference for the application of ultrasound treatment to reduced-salt emulsified meat products.

Key words: myofibrillar protein; ultrasound; low NaCl; emulsion stability; cold-field scanning electron microscopy

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