Quinoa protein Pickering emulsion: A promising cryoprotectant to enhance the freeze-thaw stability of fish myofibril gels

被引：30
作者：
Cen, Kaiyue [1 ]
Huang, Caoxing [2 ]
Yu, Xi [3 ]
Gao, Chengcheng [1 ]
Yang, Yuling [1 ]
Tang, Xiaozhi [1 ,4 ]
Feng, Xiao [1 ,4 ]
机构：
[1] Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Saf, Key Lab Grains & Oils Qual Control & Proc, Nanjing 210023, Peoples R China
[2] Nanjing Forestry Univ, Coll Chem Engn, Jiangsu Coinnovat Ctr Efficient Proc & Utilizat Fo, Nanjing 210037, Peoples R China
[3] Macau Univ Sci & Technol, Fac Med, Ave Wai Long, Macau 999078, Peoples R China
[4] Nanjing Univ Finance & Econ, Coll Food Sci & Engn, 3 Wenyuan Rd, Nanjing 210023, Jiangsu, Peoples R China
来源：
FOOD CHEMISTRY | 2023年 / 407卷
基金：
中国国家自然科学基金;
关键词：
Myofibrillar protein gel; Quinoa protein Pickering emulsion; Ice crystal; Thermal hysteresis effect; Freeze-thaw stability; Water distribution; FROZEN STORAGE; DRIP LOSS; TILAPIA; SURIMI; MUSCLE; POINT; NMR;
D O I：
10.1016/j.foodchem.2022.135139
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In this work, the effects of different QPE addition on the freeze-thaw (F-T) stability of fish myofibrillar protein (MP) gels were revealed. During freezing process, QPE decreased the freezing point of MP gels and shortened the time to pass through the maximum-ice-crystal-formation zone. The occurrence of thermal hysteresis effect led to the formation of small ice crystals and alleviated the damage to MP gel network. The incorporation of 7.5% QPE also reduced the free water amount to 19.23% and improved the water holding capacity of MP gels. Furthermore, the incorporation of QPE decreased the carbonyl content of MP gels after F-T cycles and delayed the protein oxidation. Meanwhile, QPE addition maintained the stability of the tertiary structure of MP gels via stabilizing the microenvironment of tyrosine and tryptophan. Overall, QPE shows the potential as a new cryoprotectant to improve the F-T stability of MP gel products.
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页数：8
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