热处理与离子强度对肌原纤维蛋白溶液与乳液稳定性的比较

Comparison of heat treatment and ion strength on the stability of myofibrillar protein solution and emulsion

摘要:

为制备稳定的肌原纤维蛋白乳液，该研究探讨了在加热条件下不同的离子强度对肌原纤维蛋白溶液及乳液的影响。研究离子强度（NaCl浓度分别为0.1、0.3、0.6 mol/L）与热处理（85 ℃， 10 min）对大豆油-肌原纤维蛋白溶液及乳液的蛋白组成、粒径分布、Zeta电位、粘度、SEM、显微结构等影响。结果表明，加热导致肌原纤维蛋白发生聚集，粒径增大，当离子强度为0.1 mol/L时，热处理后溶液粒径从32 nm最大增加到4043 nm；而乳液粒径从最大768 nm减小至79 nm，肌原纤维蛋白乳液的稳定性增强。随着离子强度的增加，肌原纤维蛋白溶液表观粘度下降，Zeta绝对值由7.47 mV下降至6.72 mV，经热处理后，Zeta绝对值增大；乳液的Zeta电位经加热后，绝对值减小；加热使得肌原纤维蛋白乳液液滴数增加，且液滴更小，分散性增强，乳化活性提高，肌原纤维蛋白乳液稳定性增加。综上所述，在离子强度为0.6 mol/L时，经热处理的肌原纤维蛋白乳液稳定性最佳。该研究为稳定肌原纤维蛋白乳液的制备提供一定参考。

Abstract:

The impact of ion strength under heating conditions were investigated to prepare stable myofibrillar protein emulsions on myofibrillar protein solutions and emulsions. The impact of ion strength (NaCl concentrations were respectively 0.1, 0.3, 0.6 mol/L) and heat treatment (85 ℃, 10 min) on the protein composition, particle size distribution, Zeta potential, viscosity, SEM, and microstructure of soybean oil-myofibrillar protein solutions and their emulsions were studied. The results showed that the particle size of myofibrillar protein increased with heating. When the ionic strength was 0.1 mol/L, the particle size of the solution increased from 32 nm to 4043 nm after heat treatment. The particle size of the emulsion decreased from 768 nm to 79 nm, and the stability of the myofibrillar protein emulsion was enhanced. With the increase of ionic strength, the apparent viscosity of myofibrillar protein solution decreased, and the absolute value of Zeta decreased from 7.47 mV to 6.72 mV, and the absolute value of Zeta increased after heat treatment. The absolute value of Zeta potential of emulsion decreases after heating. Heating can increase the number of droplets of myofibrillar protein emulsion, and the droplets are smaller, the dispersion is enhanced, the emulsification activity is improved, and the stability of myofibrillar protein emulsion is increased. In conclusion, when the ionic strength is 0.6 mol/L, the stability of heat treated myofibrin emulsion is the best. This study provides some reference for the preparation of stable myofibrillar protein emulsion.