改性马铃薯淀粉对肌原纤维蛋白乳化特性的影响
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摘要
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NPSMP,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HMTPSMP,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 of0. 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.
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 of0. 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.
引文
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[2]王盼盼.食品增稠剂——淀粉,变性淀粉及淀粉水解物[J].肉类科学,2010(4):47-54.
[3] SHENG Y,WANG Q H,XU X C,et al. Oxidation of corn starch using oxygen as oxidant without catalyst[J]. LWTFood Science and Technology,2010,44(1):139-144.
[4] WANG Y J,WANG L. Physicochemical properties of common and waxy corn starches oxidized by different levels of sodium hypochlorite[J]. Carbohydrate Polymers,2003,52(3):207-217.
[5] FONSECA L M,GONCALVES J R,HALAL S L M E,et al. Oxidation of potato starch with different sodium hypochlorite concentrations and its effect on biodegradable films[J]. LWT-Food Science and Technology,2015,60(2):714-720.
[6] EDR Z,PINTO V Z,KLEIN B,et al. Development of oxidised and heat-moisture treated potato starch film[J].Food Chemistry,2012,132(1):344-350.
[7] LEEMAN A M,KARLSSON M E,ELIASSON A C,et al.Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio[J]. Carbohydrate Polymers,2006,65(3):306-313.
[8] JOHN M,SUMAN M,ESTHER B,et al. Potato genotype differences in nutritionally distinct starch fractions after cooking,and cooking plus storing cool[J]. Journal of Food Composition&Analysis,2009,22(6):539-545.
[9]周纷,谷大海,徐家慧,等.淀粉对鸡胸肉盐溶性蛋白乳化特性的影响[J].食品科学,2016,37(15):7-12.
[10] ZHOU F C,LIU Q,ZHANG H W,et al. Potato starch oxidation induced by sodium hypochlorite and its effect on functional properties and digestibility[J]. International Journal of Biological Macromolecules,2016,84:410-417.
[11]周凤超,李禹儒,赵俊梅,等.氧化和湿热处理对马铃薯淀粉功能特性的影响[J].食品工业科技,2018,39(15):31-36.
[12]周凤超.氧化处理和湿热处理对马铃薯淀粉体外消化性的影响[J].食品工业,2018,39(8):13-18.
[13] XIA X F,KONG B H,LIU Q. Physicochemical change and protein oxidation in porcine longissimus dorsi as infiuenced by different freeze-thaw cycles[J]. Meat Science,2009,83:239-245.
[14] PEARCE K N,KINSELLA J E. Emulsifying properties of proteins:evaluation of a turbidimetric technique[J].Journal of Agricultural and Food Chemistry,1978,26(3):716-723.
[15] BONNAIRE L,SANDRA S,HELGASON T,et al. Influence of lipid physical state on the in vitro digestibility of emulsified lipids[J]. Journal of Agricultural and Food Chemistry,2008,56(10):3 791-3 797.
[16]刘丽娅.酪蛋白酸钠-多糖界面相互作用及其对乳状液稳定性的影响[D].广州:华南理工大学,2011.
[17] SHI X,BEMILLER J N. Effects of food gums on viscosities of starch suspensions during pasting[J]. Carbohydrate Polymers,2002,50(1):7-18.
[18]张利.卵清蛋白-多糖共混凝胶的研究[D].重庆:西南农业大学,2003.
[19] DICKINSON E. Hydrocolloids at interfaces and the influence on the properties of dispersed System[J]. Food Hydrocolloids,2003,17:25-39.
[20] JIANG J,ZHU B,LIU Y,et al. Correction to interfacial structural role of p H-shifting processed pea protein in the oxidative stability of oil/water emulsions[J]. Journal of Agricultural&Food Chemistry,2014,62(7):1 683-1 691.
[21] MATTIA C D D,SACCHETTI G,MASTROCOLA D,et al. Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions[J]. Food Hydrocolloids,2010,24(6-7):652-658.
[22] ATARES L,MARSHALL L J,AKHTAR M,et al.Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure[J].Food Chemistry,2012,134(3):1 418-1 424.
[23] HUCK-IRIART C,PIZONES RUIZ-HENESTROSA V M,CANDAL R J. Effect of aqueous phase composition on stability of sodium caseinate/sunflower oil emulsions[J].Food and Bioprocess Technology,2013,6:2 406-2 418.
[24] LIU L,ZHAO Q,LIU T,et al. Sodium caseinate/carboxymethylcellulose interactions at oil-water interface:Relationship to emulsion stability[J]. Food Chemistry,2012,132(4):1 822-1 829.
[25] WANG S,LI C,YU J,et al. Phase transition and swelling behaviour of different starch granules over a wide range of water content[J]. Lebensmittel-Wissenschaft und-Technologie,2014,59(59):597-604.
[26] CHENG J,MA Y,LI X,et al. Effects of milk proteinpolysaccharide interactions on the stability ofice cream mix model systems[J]. Food Hydrocolloids,2015,45(45):327-336.