The invention discloses a method for improving the damage of high-
dose gallic acid to the emulsification characteristic of meat
protein by using a zein /
polysaccharide nano
system so as to improve the quality of an emulsified meat product, and belongs to the technical field of meat
product processing. The preparation method comprises the following steps: preparing a
gallic acid-zein /
polysaccharide nano-composite, adding the
gallic acid-zein /
polysaccharide nano-composite into myofibrillar
protein, adding a
Fenton oxidation system for reaction, and mixing and homogenizing with
soybean oil to obtain the myofibrillar
protein-based
emulsion with improved emulsification characteristics. The zein / polysaccharide nanoparticles are used for encapsulating gallic acid, so that the interaction between gallic acid and myofibrillar protein is weakened,
protein aggregation induced by high-
dose gallic acid is prevented, the
diffusion of protein to an oil-water interface is promoted, the interfacial tension is reduced, the
droplet size is reduced, and
oil droplet distribution is more uniform; and the
emulsion has higher emulsifying activity and lower
emulsion separation index. The invention provides a novel method for improving the damage of high-
dose phenolic antioxidants to the emulsification characteristic of meat protein.