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### 不同黏度多糖阿拉伯胶和瓜尔胶对肌原纤维蛋白乳化性质的影响

1. 1. 扬州大学
2. 扬州大学食品科学与工程学院
• 收稿日期:2022-07-11 修回日期:2022-09-03 出版日期:2022-09-27 发布日期:2022-09-27
• 通讯作者: 王庆玲
• 基金资助:
江苏省自然科学基金青年项目;扬州市绿杨金凤人才项目;江苏省科技计划项目

### Effects of polysaccharides with different viscosity-arabic gum and guar gum on the emulsifying properties of myofibrillar protein

1, 1, 1, GE Qingfeng 1,hai yu1

• Received:2022-07-11 Revised:2022-09-03 Online:2022-09-27 Published:2022-09-27

Abstract: Two kinds of polysaccharides, arabic gum (AG) and guar gum (GG), with similar molecular weights but different viscosity, were selected to physically complex with myofibrillar protein (MP), respectively. The effects of different polysaccharide additions (0.1–0.5%) on the emulsifying properties of MP-polysaccharide complexes were investigated. The results showed that both AG and GG could significantly improve the emulsifying properties of MP, of which AG had a better effect on the enhancement of emulsifying activity, while GG was more conducive to the emulsion stability. With the increase of polysaccharide concentration, both the emulsifying activity index (EAI) and stability index (ESI) presented a trend of increasing first and then decreasing, and EAI and ESI reached the maximum when the additions of AG and GG were 0.3% and 0.2%, respectively. The determination of interfacial protein contents revealed that both AG and GG resulted in markedly reduction of the interfacial protein content, notably GG. With the addition of AG and GG, the droplet size of the composite emulsions gradually decreased, and the droplet size distribution became more uniform. When the addition amount exceeded 0.3%, a small amount of flocculation occurred in the GG-prepared composite emulsions. Under the same dosages, GG-stabilized composite emulsions possessed a smaller droplet size than AG-stabilized emulsions. Rheological analysis confirmed that all emulsions were pseudoplastic fluids, exhibiting weak-gel properties. The addition of AG and GG significantly increased the apparent viscosity and elastic modulus G' of the composite emulsions, and reached the highest value when the dosages were 0.3% and 0.2, respectively. Moreover, compared with AG, the emulsion prepared by GG of high viscosity exhibited greater apparent viscosity and G', which was more favorable to the emulsion stability.