亚麻籽胶对肌原纤维蛋白乳液界面特性及稳定性的影响

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Effcts ofFlaxseed Gum on the Interfacial Properties and StabilityofMyofibrilar Protein-Stabilized Emulsions

GUO Dongxuel2，TANG Yueli²，JIA Na1，2，∗ ，LIU Dengyong1，2.* （1.College ofFood Scienceand Engineering，BohaiUniversity，Jinzhou 121013，China; 2.Meat Innovation Center ofLiaoning Province，Jinzhou 121013，China）

Abstract：Thisstudyexploredtheeffectofflaxseedgum（FG）ontheinterfacialpropertiesandstabilityofmyofibilar protein （MP）-stabilized emulsions.The effects of using different concentrations of FG （ 0.8% 1.0% ，and 1.2% ）aloneorin combinationithMsulsirsonthtoragesabilityologicalpropeties，tapotetial，icrostructure，teacial adsorption，andsweling characteristics ofemulsions were analyzed.The results showed thatatanFG massfractionof 1.2% ， thebestemulsionstabilitywasobserved.TheadditionofFGenhancedtheelectrostatic interactionandapparentviscosityof MP-stabilized emulsions.Themicrostructure analysis indicatedthattheoildroplet distributionof theemulsion formed by highconcentrations ofFGand MP was relativelyuniformand consistent.The amountof protein adsorbed atthe interface slightly increasedwithincreasingFGconcentration，andFGhadanegativeimpactonthemoleculardifusion，peetration and rearrangement behaviors of MP.Enhanced interaction betweenFG and MPcontributed to the formation of ahighly elasticfilmattheoil-waterinterface.ItcanbeseenthatFGcanenhancethestabilityofMP-stabilizedemulsionandhasthe potential for use in the production and development of low-fat emulsified meat products.

Keywords：flaxseed gum; emulsion stability; interfacial properties;myofibrillar protein DOI：10.7506/rlyj1001-8123-20250429-128

中图分类号：TS251.1 文献标志码：A 文章编号：1001-8123（2026）03-0001-08

引文格式：

郭冬雪，唐月利，贾娜，等.亚麻籽胶对肌原纤维蛋白乳液界面特性及稳定性的影响[J].肉类研究，2026，40（3）：1-8.DOI：10.7506/rlyj1001-8123-20250429-128. http：//www.rlyj.net.cn

收稿日期：2025-04-29

GUODongxue，TANGYueli，JANaetal.Efectsofflaxseedgumontheinterfacialpropertiesandstabilityofyibrillar protein-stabilizedemulsions[J].MeatResearch，2026，40（3）：1-8.（inChinesewithEnglishabstract）DOI：10.7506/ly100- 8123-20250429-128. http：//www.rlyj.net.cn

乳化肉制品因其蛋白质含量高、口感鲜嫩多汁等特点深受消费者喜爱。（剩余15599字）