中图分类号：TS201.7 文献标志码：A 文章编号：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* əllege 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

肉制品作为一种富含蛋白质、脂肪、碳水化合物、维生素、口感良好且深受消费者青睐的食品，其脂肪组织中含有大量的饱和脂肪酸，长期摄入会引发冠心病、心血管疾病、糖尿病和肥胖等疾病1」，对人体健康产生不利影响。其肉糜肠类制品也因其工艺等原因存在油脂多、保水性和保油性较差等问题[2]。目前用乳液凝胶替代动物脂肪的策略逐渐引起人们的注意，乳液凝胶是在乳液的基础上通过一定的诱导方法形成的具有空间网络结构的凝胶状固体材料，能有效将油滴乳化分散于凝胶网络结构中[3]。用单独的蛋白质或多糖制备乳液凝胶在实际应用中往往存在一定的局限性，如乳化性和热稳定性差等[4]，使研究重点逐渐转向制备复合基质乳液凝胶，复合基质的乳化凝胶不仅可以增强乳液的乳化效果，而且可以提高乳液凝胶的稳定性[5]。

大豆分离蛋白（SPI是由一系列氨基酸通过肽键结合而成的高分子有机聚合物，它是植物蛋白中少数的可替代动物蛋白的品种之一，具有良好的营养价值和功能特性，如乳化性能、水合性、凝胶性和起泡性等[6]。汪佳佳将SPI和卡拉胶复合制备的乳液凝胶以不同比例替代猪背膘加入香肠中，降低了脂肪和胆固醇的含量，其在质构和产品得率方面与对照组差异不显著。Zhang等8通过热感应法制备了含有大豆分离蛋白（SPI和果胶的乳液凝胶，有效改善了复合凝胶的质地、流变学、微观等功能特性。……