Effect of Heat Treatment and Protein Concentration on the Stability and Rheological Properties of Myofibrillar Protein Emulsion

被引：0
|
作者：
Hao M. [1 ,2 ]
Mao S. [1 ,2 ]
Zhou Z. [1 ]
Wang L. [2 ]
Xiong G. [2 ]
Shi L. [2 ]
机构：
[1] College of Biological Science and Technology, Hubei Minzu University, Enshi
[2] Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan
来源：
Science and Technology of Food Industry | 2022年 / 43卷 / 23期
关键词：
apparent viscosity; emulsion stability; heat treatment; myofibrillar protein emulsion; protein concentration;
D O I：
10.13386/j.issn1002-0306.2022020066
中图分类号：
学科分类号：
摘要：
This research was to obtain stable myofibrillar protein emulsion. Myofibrillar protein was extracted from frozen silver carp surimi, and the effects of heat treatment (85 ℃ for 10 min) and protein concentrations (5, 10, 15, 20 and 25 mg/mL) on the aggregation ratio, particle size, zeta-potential and microstructure of myofibrillar protein and structure, apparent viscosity and color of soybean oil-myofibrillar protein emulsion were investigated. The results showed that heat treatment led to the increase of particle size and decrease of apparent viscosity of myofibrillar protein, namely protein aggregation. While emulsion prepared with thermal treated myofibrillar protein displayed high L* and b* value and low hydrophobicity. With the increase of myofibrillar protein concentration, the apparent viscosity increased, and the zeta-potential fluctuate increased, no matter the myofibrillar protein solution subjected to heat treatment or not. The minimum particle size of un-heated and heated myofibrillar protein solution was obtained when the protein concentration was 10 and 25 mg/mL, respectively. Besides, the optical microscopy observed that the number of oil droplets involved in emulsification gradually increased, the particle size of oil droplets gradually decreased, the coalescence among oil droplets gradually reduced, when the concentration of myofibrillar protein increased. Therefore, when the protein concentration was in the range of 10~20 mg/mL and the oil ratio was 0.6, the emulsion prepared with thermal treated myofibrillar protein showed high stability and expressed as small and dispersed emulsion droplets and low apparent viscosity. This study is of great significance for the development of stable myofibrillar protein emulsion. © 2022 The Author(s).
引用
收藏
页码：56 / 63
页数：7
相关论文
共 33 条
  • [1] MARQUEZ A L, SALVATORE G N, OTERO R G, Et al., Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages[J], LWT-Food Science and Technology, 62, 1, (2015)
  • [2] RAYNER M, MARKU D, ERIKSSON M, Et al., Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications, Colloids and Surfaces A: Physicochemical and Engineering Aspects, 458, (2014)
  • [3] BERTON-CARABIN C C, SCHROEN K., Pickering emulsions for food applications: Background, trends, and challenges[J], Annual Review of Food Science and Technology, 6, pp. 263-297, (2015)
  • [4] TANG C H, LIU F., Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism[J], Food Hydrocolloids, 30, 1, (2013)
  • [5] DESTRIBATS M, ROUVET M, GEHIN-DELVAL C, Et al., Emulsions stabilised by whey protein microgel particles: Towards food-grade Pickering emulsions, Soft Matter, 10, 36, (2014)
  • [6] PIZONES RUIZ-HENESTROSA V M, MARTINEZ M J, PATINO J M R, Et al., A dynamic light scattering study on the complex assembly of glycinin soy globulin in aqueous solutions, Journal of the American Oil Chemists' Society, 89, 7, pp. 1183-1191, (2012)
  • [7] BI A Q, XU X B, GUO Y, Et al., Ultrasound pre-fractured casein and in-situ formation of high internal phase emulsions, Ultrasonics Sonochemistry, 64, (2020)
  • [8] TAN H, TU Z, JIA H, Et al., Hierarchical porous protein scaffold templated from high internal phase emulsion costabilized by gelatin and gelatin nanoparticles, Langmuir, 34, 16, pp. 4820-4829, (2018)
  • [9] YUAN Chengcheng, ZHANG Kunsheng, REN Yunxia, Effects of Artemisia sphaerea gum on myofibrin gel properties of mantis shrimp, Food Science, 38, 5, (2017)
  • [10] GAI Jing, Study on the aggregation behavior and mechanism of bighead carp (Aristichthys nobilis) myosin affected by heating temperature, (2016)
1234