考察脂肪的预乳化对肌原纤维蛋白-脂肪复合体系凝胶性能的影响与机理，分别采用单硬脂酸甘油酯(GMS)、蔗糖脂肪酸酯(SE)、大豆卵磷脂(LEC)3种乳化剂预乳化脂肪，将预乳化脂肪与肌原纤维蛋白混合构成肌原纤维蛋白-脂肪复合体系，测定试样的乳化稳定性、表面张力、脂肪微粒吸附蛋白膜组分以及所形成复合乳化物凝胶的流变学性质、脱水收缩比例、质构特性等指标。结果表明，与对照组(脂肪+肌原纤维蛋白)相比，复合体系乳化液的乳化稳定性显著增强、表面张力值降低、脂肪微粒吸附蛋白量增加，加热过程中G′值升高、凝胶脱水收缩比降低、保水性提高、凝胶硬度和弹性升高。添加乳化剂但未预乳化的复合体系的乳化及凝胶特性优于对照组而低于乳化剂预乳化脂肪的3组。脂肪的预乳化能显著提高肌原纤维蛋白-脂肪复合体系的乳化效果及凝胶性能。

The effect and mechanism of preemulsification of fat on the gel properties of myofibrin-fat complex system were investigated. Glycerol monostearate (GMS), sucrose fatty acid ester (SE), soy lecithin (LEC) three types of emulsifiers were used to emulsify fat and then mixed preemulsified fat and myofibril protein to form the myofibril protein-fat composite system. The emulsification stability, surface tension, fat particles adsorbed protein membrane components were tested and gel rheological properties, dehydration shrinkage ratio, quality and structure characteristics were also studied. Compared with control group (fat+myofibrillar protein), the fat emulsified compound system enhanced emulsifying stability index (ESI), decreased surface tension, increased the amount of protein adsorbed by fat particles. G′ in the process of heating increased, dehydration shrinkage ratio reduced, water holding capacity (WHC) increased. The hardness, springiness increased. The compound system with the emulsifier but without the preemusification showed better properties to control group but was not as good as preemusification groups. The preemulsification of fat can significantly improve the emulsification effect and gel properties of myofibrin-fat complex system.