凝胶基质网络中含长链多不饱和脂肪酸重构脂质嵌入与稳定机制研究

As a typical filling gel component, lipids are integral part of processed meat products. Emulsified lipids can enhance the elastic modulus of meat protein gel. However, adding excess lipids in meat and fatty acid composition can also cause unreasonable risks to public health. Structural lipids contain long-chain polyunsaturated fatty acids (LC-PUFA) which is necessary for human health, also, retain some of the properties of natural oils. With scientific formulation and rational design of new food processing technologies (NFPD) to guide the modern meat manufacturing model in the future. The main purpose of current research was conducted to analyse the myofibrillar protein molecules and LC-PUFA enriched structural lipid particles changes in the interaction between power, layer by layer using laser scanning confocal particles are embedded in three-dimensional reconstruction. Also we study the structure of the lipid acyl-bit embedded and stability mechanism and its influencing factors meat gel particles on this basis, to guide the selection of meat processing conditions.

脂肪作为一种典型的填充性凝胶组分，是加工肉制品中不可或缺的，添加乳化的脂肪可以增强肉品蛋白凝胶的弹性模量。但肉制品中脂肪的过量添加及脂肪酸组成不合理也会造成公众健康隐患。重构脂质保留了天然油脂的部分性质，还充分发挥了各种人体健康所必需的长链不饱和脂肪酸的功能。通过科学组配、合理加工的新型食品设计技术（NFPD）来指导现代肉制品的制造模式是未来发展方向。本研究重点探讨含长链多不饱和脂肪酸重构脂质在牛肉糜凝胶基质网络中的作用，采用激光共聚焦逐层扫描对结构脂质颗粒嵌入形态进行三维构建，揭示肌原纤维蛋白质分子与结构脂质颗粒间相互作用力的变化，在此基础上探讨牛肉糜凝胶中不同酰基位结构脂质颗粒嵌入与稳定机制，从而指导肉品加工的条件筛选。

围绕脂肪参与凝胶复合体的共价交联、多糖/肌原纤维蛋白共混体系相行为、卡拉胶/肌原纤维蛋白共混体系相分离、肉糜中凝胶替代动物脂肪的应用等四个方面开展了一系列研究。初步开展了脂肪参与凝胶复合体的构建、复合体共价交联及肌原纤维蛋白-脂肪混合空间构象等研究；探索了多糖/肌原纤维蛋白共混溶液体系中相互作用及相行为，以及多糖对肌原纤维蛋白分子结构和微观结构的影响；分析了卡拉胶/肌原纤维蛋白共混溶液体系中相互作用及相行为，以及热处理过程中相分离和凝胶化行为；探究了肉糜中凝胶替代动物脂肪的应用及产品质构、稳定性及感官评定。研究以乳液凝胶形式添加植物油脂可以强化凝胶的网络结构，低油含量对凝胶体系中高度交联的形成没有影响，相关研究形成了良好的成果，为植物油脂替代动物性油脂添加在肉糜中提供了良好的技术支持。