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回生抗性淀粉可改善肌原纤维蛋白稳定的乳液稳定性和乳液凝胶特性，且不降低体外蛋白质消化率。

Retrograded Resistant Starch Improves Emulsion Stability and Emulsion Gel Properties Stabilized by Myofibrillar Proteins Without Degrading In Vitro Protein Digestibility.

作者信息

Chen Jinyu, Hu Fangyang, Guo Jiaqi, Zhang Wen, Wu Zijian

机构信息

College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.

Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China.

出版信息

Foods. 2024 Nov 22;13(23):3739. doi: 10.3390/foods13233739.

DOI:10.3390/foods13233739
PMID:39682809
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11640666/
Abstract

The objective of this study was to investigate the effects of retrograded resistant starch (RS3) (0, 2%, 4% and 6%; /) on the emulsion gel properties stabilized by myofibrillar proteins (MPs) and in vitro protein digestibility of the gels. The RS3 was prepared from corn or potato starch using the gelatinization-ultrasound-retrogradation method. The results showed that the addition of RS3 decreased the surface hydrophobicity ( < 0.05) and increased the fluorescence intensity of MPs, indicating enhanced protein-protein interactions. More stable emulsions stabilized by MP/RS3 mixtures were formed, along with higher electronegativity, a smaller droplet size and reduced creaming index. These changes promoted the formation of better gel networks with the oil droplets evenly dispersed, thus improving gel strength, water holding capacity (WHC) and texture, especially at the concentration of 6% RS3 added. The gel force results indicated that the addition of RS3 enhanced the hydrophobic interaction and disulfide bonds between MPs. LF-NMR and MRI data further confirmed that RS3 addition facilitated the migration of free water to immobilized water. Furthermore, the incorporation of RS3 caused a relatively lower pepsin digestibility but did not change the overall in vitro protein digestibility of the gels. This paper provides a method to produce high-quality low-GI meat products without degrading protein digestibility.

摘要

本研究的目的是探讨回生抗性淀粉（RS3）（0%、2%、4%和6%；/）对肌原纤维蛋白（MPs）稳定的乳液凝胶特性以及凝胶体外蛋白质消化率的影响。RS3采用糊化-超声-回生法由玉米淀粉或马铃薯淀粉制备。结果表明，添加RS3降低了表面疏水性（<0.05），并增加了MPs的荧光强度，表明蛋白质-蛋白质相互作用增强。由MP/RS3混合物稳定的乳液更稳定，同时具有更高的负电性、更小的液滴尺寸和更低的乳析指数。这些变化促进了更好的凝胶网络的形成，油滴均匀分散，从而提高了凝胶强度、持水能力（WHC）和质地，尤其是在添加6%RS3的浓度下。凝胶力结果表明，添加RS3增强了MPs之间的疏水相互作用和二硫键。LF-NMR和MRI数据进一步证实，添加RS3促进了自由水向固定水的迁移。此外，RS3的加入导致胃蛋白酶消化率相对较低，但并未改变凝胶的整体体外蛋白质消化率。本文提供了一种在不降低蛋白质消化率的情况下生产高质量低GI肉类产品的方法。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9637/11640666/fa2ef2166bab/foods-13-03739-g016.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9637/11640666/47d77a57f473/foods-13-03739-g010.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9637/11640666/fa2ef2166bab/foods-13-03739-g016.jpg

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Improvement of solubility, gelation and emulsifying properties of myofibrillar protein from mantis shrimp (Oratosquilla oratoria) by phosphorylation modification under low ionic strength of KCl.
在低离子强度 KCl 下通过磷酸化修饰提高螳螂虾（Oratosquilla oratoria）肌原纤维蛋白的溶解性、胶凝性和乳化性。
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