Dong Chunhui, Zhao Jing, Wang Li, Wang Xiaowen, Jiang Jiang, Bi Junlong
State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA, 92182, United States.
Food Chem. 2024 Dec 1;460(Pt 3):140632. doi: 10.1016/j.foodchem.2024.140632. Epub 2024 Jul 25.
This study investigated the effects of pea protein pre-emulsions containing triglyceride- or diglyceride-oil on the emulsifying and gelling properties of low-salt myofibrillar protein (MP). Pea protein isolates treated with pH-shifting (PPI) or ultrasonication (PPI) demonstrated superior initial interfacial adsorption and higher final interfacial pressure than native pea protein. Within MP/PPI blends, an increased ratio of MP led to a decrease in interfacial pressure, while simultaneously enhancing film elasticity at both polar and non-polar interfaces. Polar diglyceride promoted protein adsorption and fostered interfacial interactions between modified pea proteins and MP, enhancing the cross-linking of transglutaminase (TG) in the composite emulsion gels. Combining diglyceride-type PPI and PPI emulsions with TG increased gel strength to 0.58 N and 0.63 N, respectively, from an initial 0.33 N, yielding a denser protein network with uniformly dispersed oil droplets. Therefore, the utilization of diglyceride and modified PPI can serve as structural enhancers in comminuted meat products.
本研究调查了含有甘油三酯或甘油二酯油的豌豆蛋白预乳液对低盐肌原纤维蛋白（MP）乳化和凝胶特性的影响。经pH调节（PPI）或超声处理（PPI）的豌豆分离蛋白表现出比天然豌豆蛋白更优异的初始界面吸附能力和更高的最终界面压力。在MP/PPI共混物中，MP比例增加会导致界面压力降低，同时增强极性和非极性界面处的膜弹性。极性甘油二酯促进蛋白质吸附，并促进改性豌豆蛋白与MP之间的界面相互作用，增强复合乳液凝胶中转谷氨酰胺酶（TG）的交联。将甘油二酯型PPI和PPI乳液与TG结合使用，可使凝胶强度分别从初始的0.33 N提高到0.58 N和0.63 N，形成具有均匀分散油滴的更致密蛋白质网络。因此，甘油二酯和改性PPI的利用可作为碎肉制品中的结构增强剂。
