Effects Of High Molecular Polysaccharide Emulsifiers On Interfacial Adsorption,Emulsification And Gel Properties Of Myofibrillar Proteins

Emulsion-type meat products can retain the nutrition of meat protein to a large extent,and its taste and quality have been favored by more and more consumers in recent years.But the oil bleeding and loose structure would happen during the process of product processing,due to the poor stability of emulsified mince.It is a relatively simple method to apply polysaccharide as a polymer emulsifier in the processing of emulsified meat products to improve the emulsification stability.In order to study the effect of polysaccharide viscosity on emulsification effect and gel properties,arabic gum and guar gum with similar molecular weights and large differences in viscosity were selected as the research objects.Different concentrations of arabia gum and guar gum were added to myofibrillar protein to compare the difference between the two polysaccharides on the formation of gel and the stability of emulsion.And the effect of myofibrillar protein on the oil-water interface was explored.The main research contents and results are as follows:First of all,two kinds of polysaccharides were added to myofibrillar protein gel to explore the effect of these polysaccharides on the properties of myofibrillar protein composite gel.The study found that when the addition of arabia gum was 0.4%,the gel strength and elasticity reached the maximum.When the addition of guar gum was 0.3%,the gel strength reached the highest,and when the added amount was 0.2%,the gel elasticity reached the maximum.The water holding capacity of the gel gradually increased with the increase of polysaccharide concentration.According to the rheological test results,the effect of adding high viscosity guar gum on storage modulus was more significant.According to the SDS-PAGE results of the supernatant after gel centrifugation,more proteins were wrapped in the sugar chain structure of guar gum and participated in gel formation.The above results indicate that both arabic gum and guar gum could improve the gel properties,and the high-viscosity guar gum enhanced the gel properties more significantly.Then,the effect of adding two polysaccharides on the properties of myofibrillar protein emulsion were explored.The stability of myofibrillar protein emulsion could be improved by two kinds of polysaccharides,and with the increase of polysaccharide content,the particle size of emulsion decreased.The emulsions were all pseudoplastic fluids.In the frequency sweep test,the storage modulus was greater than the loss modulus,and all showed weak gel properties.When the content of arabic gum and guar gum was 0.3%and 0.2%respectively,the emulsifying activity and stability of the system were better.The rheological test results also showed that the storage modulus of the emulsion was higher.The above results indicate that arabic gum and guar gum had a better effect on improving the stability of myofibrillar protein emulsion when the dosage was 0.3%and 0.2%,respectively,and the effect of high viscosity guar gum was more significant.Finally,the effect of two polysaccharides on the adsorption process and state of myofibrillar protein at the oil-water interface was studied.It was found that after the addition of guar gum,the interface protein content was significantly smaller than that of the arabic gum.However,the type and amount of polysaccharides had little effect on the types of proteins involved in the formation of the interface.The adsorption process of myofibrillar solution with polysaccharide at oil-water interface was in accordance with Ward-Tordai diffusion model at the initial stage and the latter stage of the adsorption process conformed to the first-order kinetic equation.Combining the results of the interfacial protein content,the myofibrillar protein added with arabic gum was mainly adsorbed by the myofibrillar protein at the interface,and its adsorption kinetics characteristic parameters had increased,but under the influence of arabic gum viscosity,it decreased gradually.The adsorption of myofibrillar protein with guar gum on the interface is mainly guar gum,and its diffusion and penetration rates were reduced,and the rearrangement rate was increasedIn summary,both polysaccharides could improve the gel properties of myofibrillar protein compound emulsion.Guar gum mainly restricted oil droplet aggregation by increasing the viscosity of the emulsion and enhanced the stability of the emulsion,while arabic gum was more effective than guar gum in reducing interfacial tension.Both polysaccharides can be competitively adsorbed on the oil-water interface and maintain the stability of the emulsion by forming a stable interface film.It can be seen that when selecting suitable polysaccharides to improve the properties of emulsion-type meat products,comprehensive consideration should be given to the properties of polysaccharides to balance the emulsification and thickening properties of polysaccharides,and to improve the production and development of meat products.It provided a basis for improving the production and development of minced meat products and producing emulsified meat products with low cost and excellent quality.