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Analysis of the Emulsifying Properties of Water-soluble Myofibrillar Proteins Based on Non-covalent Modification with High-charge Density Polysaccharides
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Jingjie WANG1, 2, 3, Jiale CHAI1, 2, 3, Xinglian XU1, 2, 3, Lingyun LI4, Xue ZHAO1, 2, 3, *
Science and Technology of Food Industry | 2026, 47(17) : 131 - 140
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Science and Technology of Food Industry | 2026, 47(17): 131-140
• Research and Investigation •
Analysis of the Emulsifying Properties of Water-soluble Myofibrillar Proteins Based on Non-covalent Modification with High-charge Density Polysaccharides
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Jingjie WANG1, 2, 3, Jiale CHAI1, 2, 3, Xinglian XU1, 2, 3, Lingyun LI4, Xue ZHAO1, 2, 3, *
Affiliations
  • 1Key Lab of Meat Quality Control and Cultured Meat Development, Nanjing 211800, China
  • 2Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Areas, Nanjing 211800, China
  • 3College of Food Science and Technology, Nanjing Agricultural University, Nanjing 211800, China
  • 4Guangdong Wen's Jiawei Food Co., Ltd., Yunfu 527400, China
Published: 2026-09-01 doi: 10.13386/j.issn1002-0306.2025080220
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This study investigated the effects of non-covalent modification of polysaccharides with different charge density on the emulsifying properties of myofibrillar proteins (MP). Carboxymethyl cellulose (CMC) with degree of substitution values of 0.7, 0.9, and 1.2 (correspond to low, medium, and high charge density) was selected to construct protein-polysaccharide complexes with salt-free MP. The emulsification behavior, rheological characteristics, and stability of CMC-modified MP emulsions were systematically investigated. Results indicated that CMC significantly enhanced the emulsifying activity of MP (P<0.05), with an emulsion activity index reaching 188.53%, representing a 3.83-fold increase. Furthermore, CMC also induced emulsion droplets to exhibit reduced size and narrower distribution. Rheological analysis revealed that high charge density CMC enhanced the elastic and strain-resistant properties of the emulsions. Meanwhile, it strengthened emulsion stability by increasing the apparent viscosity and critical strain levels while inhibiting protein aggregation. This study offers a scientific approach to enhancing the emulsifying properties of MP in low-sodium systems. This approach lays a foundation for the development of low-salt emulsion-based meat products and promoting the application of polysaccharides in novel low-salt meat formulations.

myofibrillar protein  /  carboxymethyl cellulose  /  non-covalent modification  /  emulsifying properties  /  emulsion stability
汪静洁, 柴家乐, 徐幸莲, 李凌云, 赵雪. 基于高电荷密度多糖非共价修饰的水溶性肌原纤维蛋白乳化特性分析. 食品工业科技, 2026 , 47 (17) : 131 -140 . DOI: 10.13386/j.issn1002-0306.2025080220
Jingjie WANG, Jiale CHAI, Xinglian XU, Lingyun LI, Xue ZHAO. Analysis of the Emulsifying Properties of Water-soluble Myofibrillar Proteins Based on Non-covalent Modification with High-charge Density Polysaccharides[J]. Science and Technology of Food Industry, 2026 , 47 (17) : 131 -140 . DOI: 10.13386/j.issn1002-0306.2025080220
Appendix
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Year 2026 volume 47 Issue 17
84
33
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Article Info
doi: 10.13386/j.issn1002-0306.2025080220
  • Receive Date：2025-08-22
  • Online Date：2026-10-24
  • Published：2026-09-01
Article Data
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History
  • Received：2025-08-22
Affiliations
    1Key Lab of Meat Quality Control and Cultured Meat Development, Nanjing 211800, China
    2Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Areas, Nanjing 211800, China
    3College of Food Science and Technology, Nanjing Agricultural University, Nanjing 211800, China
    4Guangdong Wen's Jiawei Food Co., Ltd., Yunfu 527400, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
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鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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