The effect of magnetic field on the properties of emulsified gels containing myofibrillar protein (MP-emulsified gels) with different salt concentration (0, 0.2, 0.4, 0.6 mol/L) were investigated. The results demonstrated that the magnetic field treatment (4 °C, 3.8 mT, 3 h) made the emulsion droplets smaller and more uniform. At the same time, the magnetic field treatment improved the gel strength and WHC (water holding capacity) of MP-emulsified gels by 88.89 % and 3.5 % at 0.2 mol/L NaCl, and it also ameliorated the network structure of emulsified gel. Raman spectra showed that magnetic field treatment induced the transformation of β-structure into α-helix structure in MP-emulsified gel. Under high salt conditions (0.4 mol/L ∼ 0.6 mol/L), the magnetic field promoted the exposure of aliphatic residues in the tertiary structure and influences the hydrophobic interaction between molecules. In conclusion, Magnetic field treatment (4 °C, 3.8 mT, 3 h) improved MP-emulsified gels properties, offering a promising strategy for low-salt meat products.

中文翻译：

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磁场改善了低盐肌原纤维蛋白乳液系统中肌原纤维蛋白的凝胶特性


研究了磁场对不同盐浓度 （0、0.2、0.4、0.6 mol/L） 肌原纤维蛋白乳化凝胶 （MP-emulsified gels） 性能的影响。结果表明，磁场处理 （4 °C， 3.8 mT， 3 h） 使乳液液滴更小、更均匀。同时，磁场处理使 MP 乳化凝胶的凝胶强度和 WHC（持水能力）在 0.2 mol/L NaCl 下分别提高了 88.89 % 和 3.5%，还改善了乳化凝胶的网络结构。拉曼光谱显示，磁场处理诱导 MP 乳化凝胶中β结构转变为 α 螺旋结构。在高盐条件下 （0.4 mol/L ∼ 0.6 mol/L），磁场促进了脂肪族残基在三级结构中的暴露，并影响分子之间的疏水相互作用。综上所述，磁场处理 （4 °C， 3.8 mT， 3 h） 改善了 MP 乳化凝胶的性能，为低盐肉制品提供了一种有前途的策略。