探讨高压均质对猪肉肌原纤维蛋白(myofibrillar protein,MP)乳化特性的改善效果。以不同均质压力(20 MPa和40 MPa)分别处理肌原纤维蛋白1次和2次,测定肌原纤维蛋白的乳化特性和结构特性。均质处理能够改善肌原纤维蛋白的溶解性、乳化活性和乳化稳定性,提高乳化液的电位以及降低蛋白的粒径,其中以40 MPa均质处理1次,效果最为显著。随着均质压力的增加,总巯基含量降低而活性巯基含量先升高后降低,同时表面疏水性表现出上升趋势。红外光谱表明均质处理能够改变肌原纤维蛋白的二级结构,α-螺旋和β-折叠含量减少,β-转角和无规卷曲含量增加。高压均质能够改善MP的乳化特性,为高压均质应用于肌原纤维蛋白的实际生产及改善肉类制品的品质提供了理论依据。
To investigate the effects of high pressure homogenization on the emulsification of myofibrillar protein (MP), the emulsifying and structure properties of MP treated with different homogeneous pressures (20 MPa and 40 MPa) once and twice were examined. The results showed that homogenization treatment could improve the solubility, emulsifying activity index (EAI) and emulsion stability index (ESI) of MP, enhance the absolute value of the zeta potential, and reduce the protein particle size. Meanwhile, 40 MPa homogenization treatment once had the most significant effect. With the increase of homogeneous pressure, the total sulfhydryl content decreased, while active sulfhydryl content increased first and then decreased, and the surface hydrophobicity showed an increasing trend. The infrared spectrum showed that homogenization treatment could change the secondary structure of MP by decreasing the content of α-helix and β-sheet, while increasing the content of β-angle and random crimp. In conclusion, high pressure homogenization can improve the emulsification characteristics of MP, which provides theoretical basis for the application of high pressure homogenization in the actual production of myofibrillar protein and for improving the quality of meat products.
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