不同NaCl浓度条件下亚麻籽胶对肌原纤维蛋白凝胶作用力及乳化特性的影响

为改善低盐肉制品凝胶乳化品质的降低，明确亚麻籽胶（flaxseed gum，FG）添加对肉制品品质的影响，以肌原纤维蛋白（myofibrillar protein，MP）为研究对象，通过测定乳析指数、电位值、粒径、显微观察研究不同NaCl浓度条件下FG对MP乳液乳化稳定性的影响，而化学键的测定显示FG对MP凝胶化学作用力的影响。结果表明，形成MP凝胶及FG-MP凝胶体系的关键是二硫键和非二硫共价键的贡献；不同NaCl浓度对FG-MP乳液的乳析指数、ζ-电位、粒径的影响均不显著（P＞0.05），而MP乳液随着NaCl浓度的提高，乳化稳定性、ζ-电位、粒径均显著变化（P＜0.05）。特别是在低浓度NaCl条件下，FG的加入可以显著提高MP乳液的稳定性（P＜0.05）。显微观察发现加入FG可以改善MP乳液液滴聚集的现象。因此，说明在低浓度NaCl条件下加入FG可以显著提高肌原纤维蛋白乳液的乳化稳定性，提高其抗盐能力，促进亚麻籽在肉制品中的应用。

Effect of Flaxseed Gum on the Gelling Forces and Emulsifying Properties of Myofibrillar Protein at Different NaCl Concentrations

To improve the gelling and emulsifying properties of low-salt meat products, this study determined the effect of flaxseed gum (FG) on the stability of emulsions containing myofibrillar protein (MP) and the chemical forces involved in MP gelation. The emulsion stability was evaluated by measuring creaming index, zeta potential value, particle size and microscopic observation. Results showed that the formation of MP gel and FG-MP gel system was attributed to disulfide bonds and non-disulfide covalent bonds. The effects of different NaCl concentrations on creaming index, potential value, and particle size of FG-MP emulsion were not statistically significant (P > 0.05). Creaming index, zeta potential value, and particle size varied significantly with increasing NaCl concentration (P < 0.05). In particular, the addition of flaxseed gum could significantly improve the stability of MP stabilized emulsions at low salinity levels (P < 0.05). Microscopic observation revealed that the addition of FG could reduce the aggregation of MP emulsion droplets. Thus, under low salt conditions, flaxseed gum could significantly improve the stability and salt tolerance of MP stabilized emulsions, which could promote the application of flaxseed gum in meat products.