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J. Hefei Univ. Tech. (Nat. Sci.)

合肥工业大学学报(自然科学版)

JOURNAL OF HEFEI UNIVERSITY OF TECHNOLOGY (NATURAL SCIENCE)

Competent Authorities: Ministry of Education of the People's Republic of China

Sponsor by: Hefei University of Technology

ISSN 1000-1646, CN 34-1001/N

Effects of globin hydrolysates on physicochemical properties of myosin-soybean oil emulsion

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珠蛋白水解物对肌球蛋白大豆油乳液理化性质的影响

Journal Information

J. Hefei Univ. Tech. (Nat. Sci.), Feb.2024, Vol.47 No.2: 275-282

DOI: 10.3969/j.issn.1003-5060.2024.02.021

Authors

LI Yakai, ZHOU Cunliu, LI Rui, PAN Dongmei, ZHOU Hui, XU Baocai

(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)

Abstract and Keywords

Abstract: This work focused on the effects of globin hydrolysates on physicochemical properties of myosin-soybean oil emulsion. The results showed that globin hydrolysates had higher solubility $ (P<0.05) $ but lower iron content $ (P<0.05) $ than blood cell powder and globin. Globin hydrolysates dropped creaming index and particle size $ (P<0.05) $, whereas enhanced emulsifying activity and emulsifying stability $ (P<0.05) $ of myosin-soybean oil emulsion compared with blood cell powder and globin. Microstructural observations showed that compared with blood cell powder and globin, globin hydrolysates were conducive to the formation of smaller and more uniform emulsion droplets. Compared with the blank group, globin hydrolysates, globin and blood cell powder all accelerated the peroxides and thiobarbituric acid-reactive substances $ (P<0.05) $ of myosin-soybean oil emulsion, but globin hydrolysates were the least effective in accelerating the oxidation of lipids $ (P<0.05) $. Summarily, globin hydrolysates effectively enhanced the physical stability of myosin-soybean oil emulsion with the least adverse effects on lipid oxidation, displaying a potential role in food industry.

Keywords: blood cell powder; globin; globin hydrolysates; emulsion; stability

作者信息

李亚凯，周存六，李锐，潘冬梅，周辉，徐宝才

（合肥工业大学食品与生物工程学院，安徽合肥230601）

摘要和关键词

摘要: 文章研究珠蛋白水解物对肌球蛋白大豆油乳液理化性质的影响。结果表明：与血球蛋白粉和珠蛋白相比，珠蛋白水解物具有较高的溶解度 $ (P<0.05) $，但铁离子质量比较低 $ (P<0.05) $；相比于血球蛋白粉和珠蛋白，珠蛋白水解物降低了肌球蛋白大豆油乳液的分层指数和粒径 $ (P<0.05) $，提高了肌球蛋白大豆油乳液的乳化活力指数和乳化稳定性 $ (P<0.05) $。微观结构表明，与血球蛋白粉和珠蛋白相比，珠蛋白水解物有利于形成更小、更均匀的液滴。与空白组相比，珠蛋白水解物、珠蛋白和血球蛋白粉均促进肌球蛋白大豆油乳液中过氧化物和硫代巴比妥酸的生成 $ (P<0.05) $，但珠蛋白水解产物加速脂质氧化的效果最弱 $ (P<0.05) $。研究结果表明珠蛋白水解物有效地增强了肌球蛋白大豆油乳液的物理稳定性，且对脂质氧化的不利影响最小，在食品工业中具有潜在的应用价值。

关键词: 血球蛋白粉；珠蛋白；珠蛋白水解物；乳液；稳定性

Funding

国家重点研发计划资助项目（2021YFD2100804）

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