Gao Xinzhu, Liu Rui, Chang Jinyang, Liu Zhifu, Zhang Cheng, Wang Tianxin, Zhang Ye, Wang Hao
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST).
J Oleo Sci. 2025;74(7):577-585. doi: 10.5650/jos.ess24301.
The gel properties of myofibrillar proteins (MPs) emulsions were significantly affected by the oxidation state. In our study, the effect of chicken fat (CF) at different oxidation levels (0-1.2 h) on the conformational structure, intermolecular interaction and gelling performance of MP was investigated. Additionally, the functional characteristics of emulsified gels were explored by scanning electron microscopy (SEM) and in vitro digestion. The results showed that moderately oxidized CF could promote the transformation of α-helix to β-structure, enhanced hydrophobic interaction between proteins and increased the viscoelasticity of MPs gel. In contrast, over-oxidized CF would deteriorate the MPs gel network structure through protein aggregation. Finally, moderately oxidized CF (0.6 h) was used to facilitate the optimal MPs gel, whose gastrointestinal digestion capability increased by 6.85%. This study contributed to a comprehensive understanding of the modification of MPs by oxidized CF on the improvement of physicochemical properties, functional qualities of emulsified gels, which provided a new way of exploring the application of controlled oxidation oils in the emulsion-based meat products and even in the oil-rich meat production industry.
肌原纤维蛋白（MPs）乳液的凝胶特性受氧化状态的显著影响。在我们的研究中，研究了不同氧化水平（0 - 1.2小时）的鸡脂肪（CF）对MPs的构象结构、分子间相互作用和凝胶性能的影响。此外，通过扫描电子显微镜（SEM）和体外消化探究了乳化凝胶的功能特性。结果表明，适度氧化的CF可促进α-螺旋向β-结构的转变，增强蛋白质之间的疏水相互作用，并提高MPs凝胶的粘弹性。相反，过度氧化的CF会通过蛋白质聚集破坏MPs凝胶网络结构。最后，使用适度氧化的CF（0.6小时）来促进形成最佳的MPs凝胶，其胃肠道消化能力提高了6.85%。本研究有助于全面了解氧化CF对MPs的改性作用，以及对乳化凝胶理化性质和功能品质的改善，为探索可控氧化油脂在乳液型肉制品乃至富油肉类生产行业中的应用提供了新途径。
