Effect of Heat Treatment and Protein Concentration on the Stability and Rheological Properties of Myofibrillar Protein Emulsion
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摘要: 为了获得稳定的肌原纤维蛋白乳液，本文以冷冻白鲢鱼糜为原料提取肌原纤维蛋白，研究热处理（85 ℃ 10 min）和蛋白浓度（5、10、15、20、25 mg/mL）对肌原纤维蛋白溶液聚集比例、粒径、电位和微观结构等及对大豆油-肌原纤维蛋白乳液结构、表观粘度和色度的影响。结果表明：热处理使肌原纤维蛋白溶液中的蛋白发生聚集，使乳液粒径增大，表观粘度减小，乳液的L*和b*增加，疏水性减弱。随蛋白浓度的增加，未热处理组和热处理组的肌原纤维蛋白溶液的表观粘度逐渐增大，电位值波动上升，且分别在蛋白浓度为10和25 mg/mL时平均粒径最小。随蛋白浓度增加，肌原纤维蛋白乳液中参与乳化的油滴数量增多，油滴粒径减小，聚结程度减小。因此，在油相比为0.6，蛋白浓度为10~20 mg/mL时，热处理组的肌原纤维蛋白乳液液滴小而分散，表观粘度低，乳液稳定性高。本研究对开发稳定的肌原纤维蛋白乳液具有重要意义。Abstract: This research was to obtain stable myofibrillar protein emulsion. Myofibrillar protein was extracted from frozen silver carp surimi, and the effects of heat treatment (85 ℃ for 10 min) and protein concentrations (5, 10, 15, 20 and 25 mg/mL) on the aggregation ratio, particle size, zeta-potential and microstructure of myofibrillar protein and structure, apparent viscosity and color of soybean oil-myofibrillar protein emulsion were investigated. The results showed that heat treatment led to the increase of particle size and decrease of apparent viscosity of myofibrillar protein, namely protein aggregation. While emulsion prepared with thermal treated myofibrillar protein displayed high L* and b* value and low hydrophobicity. With the increase of myofibrillar protein concentration, the apparent viscosity increased, and the zeta-potential fluctuate increased, no matter the myofibrillar protein solution subjected to heat treatment or not. The minimum particle size of un-heated and heated myofibrillar protein solution was obtained when the protein concentration was 10 and 25 mg/mL, respectively. Besides, the optical microscopy observed that the number of oil droplets involved in emulsification gradually increased, the particle size of oil droplets gradually decreased, the coalescence among oil droplets gradually reduced, when the concentration of myofibrillar protein increased. Therefore, when the protein concentration was in the range of 10~20 mg/mL and the oil ratio was 0.6, the emulsion prepared with thermal treated myofibrillar protein showed high stability and expressed as small and dispersed emulsion droplets and low apparent viscosity. This study is of great significance for the development of stable myofibrillar protein emulsion.
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图 1 不同浓度下的MP组和MPA组肌原纤维蛋白溶液的SDS-PAGE凝胶电泳
Figure 1. SDS-PAGE gel electrophoresis of myofibrillar protein solution in MP and MPA groups at different concentrations
图 2 不同蛋白浓度下热处理后的MPA组蛋白聚集比例
Figure 2. Protein aggregation ratio of MPA group after heat treatment at different protein concentrations
注：不同字母表示差异性显著（P<0.05），图4同。
图 3 热处理对肌原纤维蛋白溶液粒径分布的影响
Figure 3. Effect of heat treatment on particle size distribution of myofibrillar protein solution
注：A：MP，未加热组；B：MPA，加热组。
图 4 热处理对肌原纤维蛋白溶液电位的影响
Figure 4. Effect of heat treatment on myofibrillar protein solution potential
图 5 热处理对MP（A）和MPA组（B）肌原纤维蛋白溶液粘度的影响
Figure 5. Effect of heat treatment on myofibrillar protein solution viscosity in MP (A) and MPA groups (B)
图 6 不同浓度和油相比的MP组乳液（A）和MPA组乳液（B）24 h静置情况
Figure 6. Emulsion of MP group (A) and MPA group (B) standing for 24 h with different concentrations and oil
图 7 肌原纤维蛋白乳液0和24 h（4 ℃放置）放置正拍图
Figure 7. Positive pictures of myofibrillar protein emulsion at 0 and 24 h (placed at 4 ℃)
图 8 热处理对MP和MPA组乳液微观形貌的影响
Figure 8. Influence of heat treatment on micromorphology of emulsion in MP and MPA groups
图 9 MP（A）和MPA组（B）乳液的红外光谱图
Figure 9. Infrared spectrogram of MP (A) and MPA (B) emulsion groups
图 10 MP（A）和MPA组（B）肌原纤维蛋白乳液粘度随剪切速率的变化曲线
Figure 10. Myofibrillar protein emulsion viscosity curve with shear rate in MP (A) and MPA groups (B)
表 1 不同浓度下MP组和MPA组肌原纤维蛋白溶液的平均粒径（D(4,3)）
Table 1. Average particle size of myofibrillar protein solution in MP group and MPA group at different concentrations (D(4,3))
蛋白浓度（mg/mL） 5 10 15 20 25 MP（μm） 152.8±6.5b 92.7±9.6c 181.7±10.7a 163.4±4.9b 148.8±7.3b MPA（μm） 238.3±5.7a 179.2±2.4c 198.3±9.7b 183.3±6.2c 166.1±2.3d 注：同行不同小写字母表示差异性显著（P<0.05）。 
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表 2 热处理对MP和MPA组乳液色度的影响
Table 2. Effect of heat treatment on chromaticity of emulsion in MP and MPA groups
样品 蛋白浓度（mg/mL） L* a* b* MP 5 61.6±0.6e −1.8±0.1c 3.5±0.3c 10 78.2±0.3c −1.9±0.1d 6.0±0.3a 15 81.1±0.1b −1.6±0.0ab 5.2±0.2b 20 87.5±0.2a −1.6±0.0ab 5.1±0.0b 25 63.8±0.3d −1.5±0.1a 2.3±0.4d MPA 5 50.4±1.8d −1.3±0.0a 1.7±0.1c 10 82.2±0.8c −1.9±0.0c 5.5±0.1b 15 84.8±0.6b −1.7±0.0b 5.3±0.0b 20 87.5±0.1ab −1.9±0.0c 6.0±0.1a 25 89.3±1.0a −1.9±0.0c 6.2±0.1a 注：同列不同小写字母表示同一样品不同浓度间差异性显著（P<0.05）。
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