食品科学

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不同黏度多糖阿拉伯胶和瓜尔胶对肌原纤维蛋白乳化性质的影响

缪雨雁1,曹燕1,立静芝1,吴满刚1,王庆玲1,葛庆丰1,于海2   

  1. 1. 扬州大学
    2. 扬州大学食品科学与工程学院
  • 收稿日期:2022-07-11 修回日期:2022-09-03 出版日期:2022-09-27 发布日期:2022-09-27
  • 通讯作者: 王庆玲
  • 基金资助:
    江苏省自然科学基金青年项目;扬州市绿杨金凤人才项目;江苏省科技计划项目

Effects of polysaccharides with different viscosity-arabic gum and guar gum on the emulsifying properties of myofibrillar protein

1, 1, 1, GE Qingfeng 1,hai yu1   

  • Received:2022-07-11 Revised:2022-09-03 Online:2022-09-27 Published:2022-09-27

摘要: 选取了两种分子量相近、黏度相差较大的两种天然高分子多糖阿拉伯胶(AG)和瓜尔胶(GG)分别与肌原纤维蛋白(MP)进行复合,研究了不同多糖添加量(0.1 –0.5%)对MP-多糖复合物乳液性质的影响规律。研究结果表明,AG和GG均可以显著改善MP的乳化性质,其中AG对乳化活性的改善效果较好,而GG更有利于乳液的稳定性。随着多糖浓度的增大,乳化活性指数(EAI)和稳定性指数(ESI)均呈现先升高后降低的趋势,AG和GG添加量分别为0.3%和0.2%时EAI和ESI达到最大值。界面蛋白含量测定结果显示AG和GG均会导致界面蛋白含量下降,尤其是GG的作用更明显。随着AG和GG添加量的增多,乳液粒径逐渐减小,且尺寸分布更加均一,当添加量超过0.3%后,GG组乳液出现少量絮凝现象。同一添加量下,GG组乳液粒径要明显小于AG组。流变学分析证实,所有乳液均为假塑性流体,表现出弱凝胶性质。AG和GG的添加均使得乳液的表观粘度和弹性模量G’显著提高,在添加量分别为0.3%和0.2%时达到最高值。与AG相比,高黏度GG制备的乳液拥有更高的黏度和G’,更有利于乳液的稳定。

关键词: 肌原纤维蛋白, 阿拉伯胶, 瓜尔胶, 乳液, 界面蛋白, 流变性质

Abstract: Two kinds of polysaccharides, arabic gum (AG) and guar gum (GG), with similar molecular weights but different viscosity, were selected to physically complex with myofibrillar protein (MP), respectively. The effects of different polysaccharide additions (0.1–0.5%) on the emulsifying properties of MP-polysaccharide complexes were investigated. The results showed that both AG and GG could significantly improve the emulsifying properties of MP, of which AG had a better effect on the enhancement of emulsifying activity, while GG was more conducive to the emulsion stability. With the increase of polysaccharide concentration, both the emulsifying activity index (EAI) and stability index (ESI) presented a trend of increasing first and then decreasing, and EAI and ESI reached the maximum when the additions of AG and GG were 0.3% and 0.2%, respectively. The determination of interfacial protein contents revealed that both AG and GG resulted in markedly reduction of the interfacial protein content, notably GG. With the addition of AG and GG, the droplet size of the composite emulsions gradually decreased, and the droplet size distribution became more uniform. When the addition amount exceeded 0.3%, a small amount of flocculation occurred in the GG-prepared composite emulsions. Under the same dosages, GG-stabilized composite emulsions possessed a smaller droplet size than AG-stabilized emulsions. Rheological analysis confirmed that all emulsions were pseudoplastic fluids, exhibiting weak-gel properties. The addition of AG and GG significantly increased the apparent viscosity and elastic modulus G' of the composite emulsions, and reached the highest value when the dosages were 0.3% and 0.2, respectively. Moreover, compared with AG, the emulsion prepared by GG of high viscosity exhibited greater apparent viscosity and G', which was more favorable to the emulsion stability.

Key words: myofibrillar protein, arabic gum, guar gum, emulsion, interfacial protein, rheological properties

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