State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Food Chem. 2025 Feb 1;464(Pt 3):141881. doi: 10.1016/j.foodchem.2024.141881. Epub 2024 Nov 1.
The behavior of resistant starch (RS) in meat matrix depends largely on its type. Hence, the comparative impacts of high amylose corn starch (RS2), retrograded starch (RS3), acetylated starch (RS4) and high amylose-lauric acid complex (RS5) on water-fat binding capacities, texture, color and microstructure of low-fat meat emulsions were investigated. Four types of RS improved water retention, emulsion stability, textural properties and brightness of low-fat meat emulsions, displaying even better potential than inulin (positive control). Compared with inulin, RS2 ∼ RS5 induced the transition from free water to immobilized water, increased storage modulus G' (by 21.90 %, 38.13 %, 55.73 % and 45.92 %, respectively), hydrophobic interactions (by 36.03 %, 60.84 %, 44.40 % and 48.04 %, respectively), disulfide bonds and β-sheet, which promoted the formation of tight protein gel networks. Notably, physical or chemical modified RS (RS3, RS4, RS5) displayed preferable and more similar water-fat binding properties, making them more promising for personalized application in low-fat functional meat products.
抗性淀粉（RS）在肉基质中的行为在很大程度上取决于其类型。因此，研究了高直链玉米淀粉（RS2）、回生淀粉（RS3）、乙酰化淀粉（RS4）和高直链淀粉-月桂酸复合物（RS5）对低脂肉乳化水分-脂肪结合能力、质地、颜色和微观结构的比较影响。四种类型的 RS 提高了低脂肉乳化水的保留、乳液稳定性、质地特性和亮度，表现出比菊粉（阳性对照）更好的潜力。与菊粉相比，RS2~RS5 诱导自由水向固定水的转变，增加了储能模量 G'（分别增加了 21.90%、38.13%、55.73%和 45.92%）、疏水相互作用（分别增加了 36.03%、60.84%、44.40%和 48.04%）、二硫键和β-折叠，促进了紧密的蛋白质凝胶网络的形成。值得注意的是，物理或化学改性的 RS（RS3、RS4、RS5）表现出更好和更相似的水-脂肪结合性能，使其更有希望在低脂功能性肉产品中进行个性化应用。
