为提高猪肉肌原纤维蛋白(myofibrillar protein, MP)的乳化特性,该文探讨了不同添加量(质量分数)超微茶粉(tea powder,TP;0.05%、0.10%、0.15%)和糯米粉(glutinous rice flour,GRF;0.30%、0.40%、0.50%)对MP乳化活性(emulsion activity index, EAI)、乳化稳定性(emulsion stability index, ESI)、起泡性(foaming ability, FA)等指标的影响。结果表明,随着GRF添加量增大,MP乳化活性和起泡性等会逐渐升高,但高添加量的GRF会使MP的乳化稳定性和起泡稳定性(foaming stability, FS)降低;随着TP添加量的增加,MP的EAI、ESI、FA、FS先升高后降低。TP添加量为0.10%时,MP乳化活性((22.02±2.02)m2/g)和起泡性((23.3±2.3)%)最高;TP添加量为0.05%时,MP乳化稳定性((80.1±3.6)%)和起泡稳定性((78.0±4.6)%)最大。乳化液的粒径会随着GRF添加量增加而减小,但高添加量的GRF会使粒径变大,GRF添加量为0.40%时,液滴粒径(25.441 μm)最小;随着TP添加量的增加乳化液粒径会逐渐变小。此外,激光共聚焦显微镜成像结果表明适当添加TP和GRF会使液滴分布更加均匀。结果对超微茶粉和糯米粉在肉制品中的应用提供理论指导和参考。
In order to improve the emulsification characteristic of porcine myofibrillar protein (MP), different concentrations of ultrafine tea powder (TP∶0.05%, 0.10%, 0.15%, w/w) and glutinous rice flour (GRF; 0.30%, 0.40%, 0.50%, w/w) were investigated on emulsion activity index (EAI), emulsion stability index (ESI) and foaming ability (FA) and other properties of MP. The results showed that EAI and FA of MP were gradually increased with increasing GRF content, while Foaming stability (FS) and ESI of MP were declined by the high concentration of GRF. The EAI, ESI, FA, and FS of MP were increased first and then decreased with raising TP content. The maximum EAI ( (22.02 ±2.02)m2/g) and FA ( (23.3±2.3)%) were obtained at a 0.10% TP, and the maximum ESI ( (80.1±3.6)%) and FS ( (78.0±4.6)%) were achieved at a 0.05%. The particle size of emulsion was decreased with increasing of GRF, while the particle size was increased by the high addition of GRF. The minimum particle size (25.441 μm) were obtained at a 0.40% GRF. The particle sizes of emulsion were reduced with enhancing of TP. Additionally, the confocal laser scanning microscopy imaging showed that the droplet distribution was more homogenous by adding appropriate amount of TP and GRF. The results provide theoretical guidance and reference for the application of TP and GRF in meat products.
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