利用马铃薯淀粉(native potato starch,NPS)和几种改性马铃薯淀粉[0.2%氧化剂处理马铃薯淀粉(0.2%OTPS),2.0% 氧化剂处理马铃薯淀粉(2.0%OTPS),湿热处理马铃薯淀粉(HMTPS),压热处理马铃薯淀粉(HPTPS)]分别与肌原纤维蛋白(MP)制备复合乳化液(NPS-MP,0.2%OTPS-MP,2.0%OTPS-MP,HMTPS-MP和HPTPS-MP),并测定乳化特性。采用激光粒度电位仪测定乳化液油滴的电势、粒径和粒度分布。相比于NPS-MP,0.2% OTPS-MP和2.0%OTPS-MP的电势和粒径显著降低,且0.2%OTPS-MP表现出了显著增高的乳化活性和乳化稳定性。微观结构显示,0.2%OTPS-MP粒径分布的均匀程度相对最好,其次为NPS-MP和HMTPS-MP,而2.0%OTPS-MP和HPTPS-MP的粒径分布均匀度相对较差。试验对改性马铃薯淀粉与肌原纤维蛋白的相互作用机理进行了讨论,为改性马铃薯淀粉更好地应用于肉制品提供了研究思路和研究基础。
Native potato starch (NPS) and various modified potato starches: 0.2% oxidant (mass fraction) treated potato starch (0.2% OTPS), 2.0% oxidant (mass fraction) treated potato starch (2.0% OTPS), heat-moisture treated potato starch (HMTPS), and heat pressure treated potato starch (HPTPS), were used to prepare five composite emulsions with myofibrillar protein (MP): NPS-MP, 0.2% OTPS-MP, 2.0% OTPS-MP, HMTPS-MP, and HPTPS-MP. Their emulsifying properties were investigated, and the ζ-potential, particle size, and particle size distribution of oil droplets in these emulsions were measured by laser particle size potentiometer. The ζ-potential and particle size distribution of 0.2% OTPS-MP and 2.0% OTPS-MP decreased significantly compared against NPS-MP. Besides, the emulsifying activity and emulsion stability of 0.2% OTPS-MP increased significantly. The microstructure of 0.2% OTPS-MP showed that it had relatively good uniform particle size distribution, followed by NPS-MP and HMTPS-MP. In contrast, the particle size uniformity of 2.0% OTPS-MP and HPTPS-MP were worse. In conclusion, the mechanisms of interactions between modified potato starches and myofibrillar protein were discussed in this paper, which provides research idea and foundation for better applications of modified potato starch in meat products.
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