決明膠對蛋白-多糖復(fù)合基質(zhì)乳液凝膠理化特性的影響及在肉糜腸中的應(yīng)用

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中圖分類號：TS201.7 文獻標志碼：A 文章編號：1000-9973（2025）07-0070-08

DOI：10.3969/j.issn.1000-9973.2025.07.010

Effect of Cassia Gum on Physicochemical Properties of Protein-Polysaccharide Composite Matrix Emulsion Gel and Its Application in Minced Meat Sausages

ZHENG Yu-han，CHEN Yu-you，LUO Ling-hui， LIU Yu-die， ZOU Qiang* ?llege of Food and Biological Engineering，Chengdu University，Chengdu 61O1o6，China）

Abstract： In order to develop a healthy fat substitute with high protein and low fat of proteinpolysaccharide composite matrix emulsion gel，the soy protein isolate-casia gum composite matrix emulsion gel after heat treatment is studied. Different concentrations （0% ， 0.85% ， 1.15% ， 1.45% ， 1.75% ， 2% ）of cassia gum （GC），soybean protein isolate （SPI） and rapeseed oil are used to prepare emulsion gel. The effcts of different concentrations of GCon the texture，rheological properties，stability and microstructure of the composite matrix emulsion gel are studied. The results show that with the increase of CG concentration， ESI，EAI， texture and WHC of the emulsion gel all increase. Through rheological analysis，it is found that the addition of CG makes the gel network structure stable and dificult to be destroyed，and its viscosity decreases with the increase of shear rate. Microstructure observation shows that the droplets of emulsion gel gradually become smallr，and the dense network structure prevents the aggregation of oil droplets. DSC analysis shows that when CG addition amount is 2% ，the denaturation temperature of emulsion gel changes from 69.25°C to 80.66°C ，thus improving the thermal stability. The application of emulsion gel as a fat substitute in minced meat sausages significantly improves their emulsion stability and sensory score，and the overall acceptability of T4 is the highest of （8.33±0.21） points.

Key words： emulsion gel; fat substitutes； composite matrix; physicochemical properties； minced meat sausages

肉制品作為一種富含蛋白質(zhì)、脂肪、碳水化合物、維生素、口感良好且深受消費者青睞的食品，其脂肪組織中含有大量的飽和脂肪酸，長期攝入會引發(fā)冠心病、心血管疾病、糖尿病和肥胖等疾病1」，對人體健康產(chǎn)生不利影響。（剩余15173字）