Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel
Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel
复制标题
脉冲超声处理植物脂质预乳化对鸡胸肌原纤维蛋白复合凝胶功能特性的影响
DOI：
10.1016/j.foodres.2014.01.024
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发表时间：
2014-04-01
影响因子：
8.1
通讯作者：
Zhou, Guang-Hong
中科院分区：
文献类型：
--
作者：
Zhao, Ying-Ying;Wang, Peng;Zhou, Guang-Hong
为了探索降低肉制品中饱和脂肪酸含量的新方法，采用脉冲超声制备的预乳化植物脂代替动物脂肪。以3%鸡胸肌原纤维蛋白（MP）为原料，以27.5%大豆油为预乳化剂，0.5%酪蛋白酸钠（0.6 M NaCl和50 mM磷酸盐溶液，pH 6.25）为预乳化剂，制备了鸡胸肌原纤维蛋白(MP)-大豆油乳化复合凝胶（SMG）。采用单因素单次实验研究了不同超声处理时间对SMG的织构[流变学和织构轮廓分析（TPA）]、水和脂肪结合（WFB）能力和微观结构性能的影响。流变学测试表明，超声处理的样品形成了比对照组更粘弹性的凝胶。脉冲超声也显著改善了WFB和肌理性能（P < 0.05）。超声处理时间为6 min时，凝胶呈现出均匀的网状微结构。G′（72℃）和G′（72℃）与WFB和TPA（硬度、弹性、咀嚼性、粘聚性和回弹性）高度相关（P < 0.01）。上述结果表明，超声处理具有改善乳化剂肉制品脂肪酸组成的潜力，具有良好的功能特性和高产率。(C) 2014 Elsevier Ltd.版权所有。
To explore novel methods for reducing the saturated fatty acid content in meat products, pre-emulsified plant lipids prepared using pulsed ultrasound were used to replace animal fat. Chicken breast myofibrillar protein (MP)-soybean oil emulsion composite gels (SMG) were prepared from 3% chicken breast MP with 27.5% soybean oil incorporated as pre-emulsification with 0.5% sodium caseinate (0.6 M NaCl and 50 mM phosphate solution, pH 6.25). One-factor-at-a-time experiments were carried out to investigate the effect of different ultrasound treatment times on the texture [rheology and texture profile analysis (TPA)], water- and fat-binding (WFB) capacities, and microstructural properties of SMG. Rheological tests showed that ultrasound-treated samples formed a more viscoelastic gel than the control. WFB and textural properties were also significantly improved by pulsed ultrasound (P < 0.05). The ultrasound-treated gels exhibited homogeneous fine network microstructures when the ultrasound time was 6 min. G'(72 degrees C) and G ''(72 degrees C) were highly correlated (P < 0.01) with WFB and TPA (hardness, springiness, chewiness, cohesiveness, and resilience). These findings show that ultrasound treatment has potential in improving the fatty acid composition of emulsion-type meat products with good functional properties and high yields. (C) 2014 Elsevier Ltd. All rights reserved.