肉类研究2026，Vol.40Issue(3)：1-8,8.DOI:10.7506/rlyj1001-8123-20250429-128
亚麻籽胶对肌原纤维蛋白乳液界面特性及稳定性的影响
Effects of Flaxseed Gum on the Interfacial Properties and Stability of Myofibrillar Protein-Stabilized Emulsions
摘要
Abstract
This study explored the effect of flaxseed gum(FG)on the interfacial properties and stability of myofibrillar protein(MP)-stabilized emulsions.The effects of using different concentrations of FG(0.8%,1.0%,and 1.2%)alone or in combination with MP as emulsifiers on the storage stability,rheological properties,zeta potential,microstructure,interfacial adsorption,and swelling characteristics of emulsions were analyzed.The results showed that at an FG mass fraction of 1.2%,the best emulsion stability was observed.The addition of FG enhanced the electrostatic interaction and apparent viscosity of MP-stabilized emulsions.The microstructure analysis indicated that the oil droplet distribution of the emulsion formed by high concentrations of FG and MP was relatively uniform and consistent.The amount of protein adsorbed at the interface slightly increased with increasing FG concentration,and FG had a negative impact on the molecular diffusion,penetration and rearrangement behaviors of MP.Enhanced interaction between FG and MP contributed to the formation of a highly elastic film at the oil-water interface.It can be seen that FG can enhance the stability of MP-stabilized emulsion and has the potential for use in the production and development of low-fat emulsified meat products.关键词
亚麻籽胶/乳液稳定性/界面特性/肌原纤维蛋白Key words
flaxseed gum/emulsion stability/interfacial properties/myofibrillar protein分类
轻工纺织引用本文复制引用
郭冬雪,唐月利,贾娜,刘登勇..亚麻籽胶对肌原纤维蛋白乳液界面特性及稳定性的影响[J].肉类研究,2026,40(3):1-8,8.基金项目
国家自然科学基金面上项目(32372267) （32372267）
辽宁省教育厅基本科研项目(LJ212410167032) （LJ212410167032）
