Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characteristics of Pork Myofibrillar Protein

被引：0
作者：
Shi, Miaomiao [1 ,2 ,3 ]
Zhang, Muhan [1 ,2 ,3 ]
Bian, Huan [1 ,2 ,3 ]
Wang, Daoying [1 ,2 ,3 ]
Xu, Weimin [1 ,2 ,3 ]
Wei, Suhuan [1 ,2 ,3 ]
Guo, Ruirui [1 ,2 ,3 ]
机构：
[1] Minist Sci & Technol, Jiangsu Key Lab Food Qual, Safety State Key Lab Cultivat Base, Nanjing 210014, Peoples R China
[2] Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
[3] Minist Agr & Rural Affairs, Key Lab Cold Chain Logist Technol Agroprod, Nanjing 210014, Peoples R China
来源：
FOODS | 2025年 / 14卷 / 05期
基金：
中国国家自然科学基金;
关键词：
emulsion properties; myofibrillar protein; medium-chain triglycerides; interfacial protein adsorption; STABILITY; EMULSIONS; GELATION; PH;
D O I：
10.3390/foods14050796
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Medium-chain triglycerides (MCTs) have been known to have multiple health benefits in treating metabolic disorders and reducing the incidence of obesity. In the present study, the partial replacement of lard with MCTs assisted by ultrasound treatment on the emulsifying stability and adsorption behavior of myofibrillar protein (MP) was investigated. The results revealed that ultrasound-assisted MCT emulsion had better emulsifying activity and emulsion stability than other groups. MCTs with ultrasound treatment considerably lowered the particle size, facilitated the formation of much smaller and more homogeneous emulsion droplets, and enhanced the oxidative stability of the emulsion. The emulsion had a pseudo-plastic behavior determined through static and dynamic rheological studies, and the MCT emulsion exhibited a larger viscosity and a greater storage modulus (G ') compared with the lard emulsion. MCTs could promote protein adsorption levels at the O/W interface, forming a dense interfacial protein film. The surface hydrophobicity and reactive sulfhydryl content increased, accompanied by the transformation of alpha-helix and beta-turn structure to beta-sheet and random coil structure, indicating MCTs combined with ultrasound-induced unfolding and crosslinking of MP at the interface. The results suggested that MCTs may have the potential to enhance emulsifying properties in emulsion-type meat products.
引用
收藏
页数：14
相关论文
共 37 条
  • [1] Lam R.S.H., Nickerson M.T., Food proteins: A review on their emulsifying properties using a structure-function approach, Food Chem, 141, pp. 975-984, (2013)
  • [2] Zhang M., Fan L., Liu Y., Huang S., Li J., Effects of proteins on emulsion stability: The role of proteins at the oil-water interface, Food Chem, 397, (2022)
  • [3] Diao X., Guan H., Zhao X., Chen Q., Kong B., Properties and oxidative stability of emulsions prepared with myofibrillar protein and lard diacylglycerols, Meat Sci, 115, pp. 16-23, (2016)
  • [4] Guo J., Cui L., Meng Z., Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review, Food Hydrocoll, 137, (2023)
  • [5] McClements D.J., Jafari S.M., Improving emulsion formation, stability and performance using mixed emulsifiers: A review, Adv. Colloid Interface Sci, 251, pp. 55-79, (2018)
  • [6] Zhang W., Xu X., Zhao X., Zhou G., Insight into the oil polarity impact on interfacial properties of myofibrillar protein, Food Hydrocoll, 128, (2022)
  • [7] Han Z., Xu S., Sun J., Yue X., Wu Z., Shao J., Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/water interface, Food Hydrocoll, 113, (2021)
  • [8] Zheng J., Sun D., Li X., Liu D., Li C., Zheng Y., Yue X., Shao J., The effect of fatty acid chain length and saturation on the emulsification properties of pork myofibrillar proteins, Food Sci. Technol, 139, (2021)
  • [9] Nimbkar S., Leena M.M., Moses J.A., Anandharamakrishnan C., Medium chain triglycerides (MCT): State-of-the-art on chemistry, synthesis, health benefits and applications in food industry, Compr. Rev. Food Sci. Food Saf, 21, pp. 843-867, (2022)
  • [10] Jadhav H.B., Annapure U.S., Triglycerides of medium-chain fatty acids: A concise review, J. Food Sci. Technol, 60, pp. 2143-2152, (2022)
1234