Li Zhiyu, Lin Lin, Fu Gaofeng, Guo Zebin, Zhang Chen
Institute of Oceanography, College of Materials and Chemical Engineering, Minjiang University, Fuzhou 350108, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Institute of Oceanography, College of Materials and Chemical Engineering, Minjiang University, Fuzhou 350108, China.
Food Chem. 2024 Feb 1;433:137151. doi: 10.1016/j.foodchem.2023.137151. Epub 2023 Aug 12.
In this study, we investigated the emulsifying properties and stabilisation mechanisms of low-salt type emulsions stabilised by MP-base conjugates prepared via the Maillard reaction between DX and MP peptides (MPP). Mild hydrolysis by Alcalase promoted a well-controlled Maillard reaction in dry conditions. Combining hydrolysis and Maillard reaction caused the dissociation and unfolding of highly aggregated MP structures; the ordered secondary structure was lost and the hydrophobic residue was exposed. The MPP-DX conjugates greatly improved the emulsifying ability and stability in the low-salt system; the resulting emulsion exhibited a small droplet size and homogeneous microstructure with desirable storage stability. Further, the glycation products were found to effectively suppress gravity-induced creaming. The MPP-DX glycoconjugate developed with 5% DG, exhibiting strongest flocculation and creaming stability, was determined as the optimal emulsifying agent for low-salt type emulsions. These findings provide a theoretical basis for developing low-salt meat products and/or emulsion-based foods.
在本研究中，我们研究了通过DX与MP肽（MPP）之间的美拉德反应制备的MP基缀合物稳定的低盐型乳液的乳化特性和稳定机制。碱性蛋白酶的温和水解促进了干燥条件下可控的美拉德反应。水解与美拉德反应相结合导致高度聚集的MP结构解离和展开；有序的二级结构丧失，疏水残基暴露。MPP-DX缀合物极大地提高了低盐体系中的乳化能力和稳定性；所得乳液具有小液滴尺寸和均匀的微观结构，具有理想的储存稳定性。此外，发现糖基化产物能有效抑制重力诱导的乳析。用5%DG制备的MPP-DX糖缀合物表现出最强的絮凝和乳析稳定性，被确定为低盐型乳液的最佳乳化剂。这些发现为开发低盐肉制品和/或乳液基食品提供了理论依据。
