亚麻籽胶促进乳化凝胶类低温肉制品品质改善的机制研究

In order to solve the commonly occurring problems during meat product processing, such as oil-water separation in meat products, dispersion of meat product after freezing and retrogradation of starch in meat products, hydrocolloids are usually added into low-temperature meat products treated with emulsions and gels. Previous researches showed that flaxseed gum plays a special role in solving the problems mentioned above, however, its improving mechanism on the quality of meat products has neither been investigated systematically nor clarified clearly. Based on our previous study on the water-holding capacity, emulsification and anti-starch retrogradation functions of flaxseed gum, the proposed study will explore the promotion effect of flaxseed gum on the property of the heat-induced gel through investigating the relationship between the variation of secondary structure content in myofibrillar protein induced by the addition of flaxseed gum and the features of heat-induced gels. We will explore the emulsification character of flaxseed gum in meat products via investigating the effects of flaxseed gum addition on the variation of absorbed protein quality and types on the surface off at particles in meat paste, emulsion stability, gel texture and microstructure. The anti-starch retrogradation role of flaxseed gum will further be explored through investigating its effects on starch retrogradation characters, its binding sites on starch molecule, as well as its structure-function relationship. In summary, the improving mechanism of flaxseed gum on the quality of meat products will be systematically studied in the levels of physics, chemistry, biology and molecule. The results obtained from this proposal will provide theoretical guidance and technical support for the wide application of flaxseed gum, a new kind of natural food additive, in the meat products.

亲水胶体常被添加到乳化凝胶类低温肉制品中，以解决油水分离、产品冷藏或冻藏后发渣发散、淀粉老化现象严重等生产常见问题。研究表明，亚麻籽胶对解决这种生产问题有其独特的作用，但目前还没有直接、系统的有关亚麻籽胶在肉制品中作用机理的研究报道。基于我们前期对亚麻籽胶保水、乳化、抗淀粉老化的研究基础，拟采用研究亚麻籽胶添加引起的肌原纤维蛋白不同二级结构含量变化和热诱导凝胶功能特性间的关系，解析亚麻籽胶促进热诱导凝胶功能特性改善的作用；探讨亚麻籽胶添加后对肉糜中脂肪微粒吸收蛋白质量和种类、乳化稳定性、凝胶质构和微观结构等影响，明确亚麻籽胶在肉制品中的乳化特性；测定亚麻籽胶对淀粉老化特性的影响、对淀粉的作用位点及其构效关系，进一步阐明亚麻籽胶改善淀粉老化的作用。进而从物理、化学、生物和分子水平系统阐述亚麻籽胶作用机制，为亚麻籽胶这种新型的天然食品添加剂在肉制品中广泛应用，提供理论指导和技术支持。

亲水胶体常被添加到乳化凝胶类低温肉制品中，以解决油水分离、产品冷藏或冻藏后发渣发散、淀粉老化现象严重等生产常见问题。研究表明，亚麻籽胶对解决这种生产问题有其独特的作用，但目前还没有直接、系统的有关亚麻籽胶在肉制品中作用机理的研究报道。本项目借助于拉曼光谱、扫描电镜、凝胶电泳、差示扫描量热法、核磁共振、X-衍射等技术，研究了亚麻籽胶添加引起的肌原纤维蛋白不同二级结构含量变化和热诱导凝胶功能特性间的关系，研究了亚麻籽胶添加后对肉糜中脂肪微粒吸收蛋白质量和种类、乳化稳定性、凝胶质构和微观结构等的影响，探讨了亚麻籽胶对淀粉老化特性的影响、对淀粉的作用位点及其构效关系。通过研究解析了亚麻籽胶促进热诱导凝胶功能特性改善的作用机制，发现添加亚麻籽胶存在α-螺旋含量下降，ß-折叠含量上升现象，可使肌原纤维蛋白微观结构致密均一。探明了亚麻籽胶在肉制品中的乳化特性及机制，随着亚麻籽胶添加量的增加，亚麻籽胶与油分子之间的相互作用增强，乳状液的分层指数显著下降，当亚麻籽胶浓度高于0.3%时，乳状液不再出现分层现象。阐明了亚麻籽胶改善淀粉老化的作用及机制，加入亚麻籽胶能够有效抑制淀粉老化，改善淀粉微观结构，使淀粉颗粒的网络结构变得整齐平滑，亚麻籽胶能够与直链淀粉分子在C-1和C-4碳位处发生结合，对支链淀粉分子C-4碳位也能产生影响，能够使玉米淀粉的C-4和C-6碳位受到影响，特别是对C-4位的影响最大，可能形成了新的络合物。该成果为亚麻籽胶这种新型的天然食品添加剂在肉制品中广泛应用，提供了理论依据和技术支持。