豌豆抗性淀粉对肌原纤维蛋白乳液凝胶特性及蛋白质体外消化率的影响

Effect of Pea Resistant Starch on Emulsion Gel Properties and in Vitro Digestibility of Myofibrillar Proteins

本研究分析不同质量分数(0%、2%、4%、6%)的豌豆抗性淀粉(resistant starch type 3,RS3)对鸡胸肉肌原纤维蛋白(myofibrillar proteins,MP)乳液稳定性、乳液凝胶特性和蛋白凝胶体外消化率的影响。傅里叶变换红外光谱分析结果显示MP与豌豆RS3之间不存在共价相互作用。豌豆RS3的加入显著降低了MP的表面疏水性(P<0.05),增加了MP的荧光强度,表明蛋白质-蛋白质相互作用增强。添加豌豆RS3使MP乳液具有更高的Zeta电位绝对值、更小的液滴尺寸、更低的乳析指数,提高了MP基乳液的稳定性。这些变化促进了MP基乳液凝胶网络的形成,改善了凝胶质构,提高了储能模量(G’)、凝胶强度和持水力,特别是在豌豆RS3添加量为6%时。凝胶作用力分析结果表明,豌豆RS3的添加增强了MP分子间的疏水相互作用和二硫键。低场核磁共振的分析结果进一步证实了豌豆RS3的加入促进了MP乳液凝胶中自由水向不易流动水的迁移。此外,添加豌豆RS3导致胃蛋白酶消化率相对较低,但并未改变凝胶的整体体外消化率。综上,添加豌豆RS3有助于生产高品质低血糖生成指数的肉糜制品,而不会降低蛋白质的消化率。

In this study,the effects of pea resistant starch type 3(RS3)at different mass fractions(0%,2%,4%and 6%)on the emulsion stability,emulsion gel properties and in vitro digestibility of chicken breast myofibrillar proteins(MP)were analyzed.Fourier transform infrared spectroscopy(FTIR)showed no covalent interaction between MP and pea RS3.The addition of pea RS3 significantly decreased the surface hydrophobicity(P<0.05)while increasing the fluorescence intensity of MP,indicating enhanced protein-protein interactions.The addition of pea RS3 resulted in improved stability of MP emulsions,as manifested by higher absolute values of zeta potential,smaller droplet sizes and reduced creaming index.These changes promoted the formation of gel networks with improved texture and increased storage modulus(G’),gel strength and water holding capacity(WHC),especially at a pea RS3 concentration of 6%.The chemical force results showed that the addition of pea RS3 led to enhanced hydrophobic interaction and disulfide bonding between MP molecules.Low field-nuclear magnetic resonance(LF-NMR)confirmed that pea RS3 addition facilitated the migration of free water to immobilized water.Furthermore,the incorporation of pea RS3 caused a lower pepsin digestibility without changing the overall in vitro digestibility of MP gels. These results indicated that pea RS3 addition can contribute to the production ofhigh-quality meat products with a low glycemic index without reducing protein digestibility.