Improving the qualities of vegetable oil replaced animal fat meat products is particularly fascinating for the development of healthy meat products. This work was designed to investigate the effects of different carboxymethyl cellulose (CMC) concentrations (0.01 %, 0.05 %, 0.1 %, 0.2 %, and 0.5 %) on the emulsifying, gelation, and digestive properties of myofibrillar protein (MP)-soybean oil emulsions. The changes in MP emulsion characteristics, gelation properties, protein digestibility, and oil release rate were determined. Results demonstrated that CMC addition decreased the average droplet size and increased the apparent viscosity, storage modulus, and loss modulus of MP emulsions, and a 0.5 % CMC addition significantly increased the storage stability during 6 weeks. Lower CMC addition (0.01 % to 0.1 %) increased the hardness, chewiness, and gumminess of emulsion gel especially for the 0.1 % CMC addition, while higher CMC (0.5 %) content decreased the texture properties and water holding capacity of emulsion gels. The addition of CMC decreased protein digestibility during the gastric stage, and 0.01 % and 0.05 % CMC addition significantly decreased the free fatty acid release rate. In summary, the addition of CMC could improve the stability of MP emulsion and the texture properties of the emulsion gels, and decrease protein digestibility during the gastric stage.

提高植物油替代动物脂肪肉制品的品质对于健康肉制品的开发尤其具有吸引力。本研究旨在研究不同浓度的羧甲基纤维素 (CMC)（0.01%、0.05%、0.1%、0.2% 和 0.5%）对肌原纤维蛋白 (MP)-大豆的乳化、凝胶化和消化特性的影响油乳液。测定了 MP 乳液特性、凝胶特性、蛋白质消化率和油释放率的变化。结果表明，CMC 的添加降低了平均液滴尺寸并增加了 MP 乳液的表观粘度、储能模量和损耗模量，并且添加 0.5% CMC 显着提高了 6 周内的储存稳定性。较低的 CMC 添加量（0.01% 至 0.1%）增加了硬度、咀嚼性、乳液凝胶的粘性和粘性，尤其是添加 0.1% CMC 时，而较高的 CMC (0.5%) 含量会降低乳液凝胶的质地特性和持水能力。添加 CMC 降低了胃阶段的蛋白质消化率，添加 0.01% 和 0.05% CMC 显着降低了游离脂肪酸释放率。综上所述，CMC的添加可以改善MP乳剂的稳定性和乳剂凝胶的质地特性，并降低蛋白质在胃阶段的消化率。添加 05% CMC 会显着降低游离脂肪酸释放速率。综上所述，CMC的添加可以改善MP乳剂的稳定性和乳剂凝胶的质地特性，并降低蛋白质在胃阶段的消化率。添加 05% CMC 会显着降低游离脂肪酸释放速率。综上所述，CMC的添加可以改善MP乳剂的稳定性和乳剂凝胶的质地特性，并降低蛋白质在胃阶段的消化率。