Properties and oxidative stability of emulsions prepared with myofibrillar protein and lard diacylglycerols

被引：64
作者：
Diao, Xiaoqin [1 ,2 ]
Guan, Haining [1 ,2 ]
Zhao, Xinxin [1 ]
Chen, Qian [1 ]
Kong, Baohua [1 ,3 ]
机构：
[1] Northeast Agr Univ, Coll Food Sci, Harbin 15000, Heilongjiang, Peoples R China
[2] Suihua Univ, Coll Food & Pharmaceut Engn, Suihua 152061, Heilongjiang, Peoples R China
[3] Synerget Innovat Ctr Food Safety & Nutr, Harbin 15000, Heilongjiang, Peoples R China
来源：
MEAT SCIENCE | 2016年 / 115卷
基金：
中国国家自然科学基金;
关键词：
Lard diacylglycerols; Myofibrillar proteins; Emulsifying property; Oxidation stability; HIGH PRESSURE HOMOGENIZATION; PHYSICOCHEMICAL PROPERTIES; DIETARY DIACYLGLYCEROL; RHEOLOGICAL PROPERTIES; BETA-LACTOGLOBULIN; LIPID OXIDATION; OIL; FAT; CASEINATE; BLENDS;
D O I：
10.1016/j.meatsci.2016.01.001
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this study was to investigate the emulsifying properties and oxidative stability of emulsions prepared with porcine myofibrillar proteins (MPs) and different lipids, including lard, glycerolized lard (GL) and purified glycerolized lard (PGL). The GL and PGL emulsions had significantly higher emulsifying activity indices and emulsion stability indices than the lard emulsion (P < 0.05). The PGL emulsion presented smaller droplet sizes, thus decreasing particle aggregation and improving emulsion stability. The static and dynamic Theological observations of the emulsions showed that the emulsions had pseudo-plastic behavior, and the PGL emulsion presented a larger viscosity and a higher storage modulus (G') and loss modulus (G '') compared with the other two emulsions (P < 0.05). The formation of thiobarbituric acid-reactive substances, carbonyl contents and total sulfhydryl contents was not significantly different between the emulsions with PGL, GL and lard (P < 0.05). In general, lard diacylglycerols enhanced emulsifying abilities and had no adverse effects on the oxidation stability of the emulsions prepared with MPs. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：16 / 23
页数：8
相关论文
共 41 条
[1]   Interfacial ageing effect on the rheology of a heat-set protein emulsion gel [J].
Chen, J ;
Dickinson, E .
FOOD HYDROCOLLOIDS, 1999, 13 (05) :363-369
[2]  
Dean RT, 1997, BIOCHEM J, V324, P1
[3]   ADSORBED FILMS OF BETA-LACTOGLOBULIN + LECITHIN AT THE HYDROCARBON WATER AND TRIGLYCERIDE WATER INTERFACES [J].
DICKINSON, E ;
IVESON, G .
FOOD HYDROCOLLOIDS, 1993, 6 (06) :533-541
[4]   TISSUE SULFHYDRYL GROUPS [J].
ELLMAN, GL .
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1959, 82 (01) :70-77
[5]   Protein carbonyls in meat systems: A review [J].
Estevez, Mario .
MEAT SCIENCE, 2011, 89 (03) :259-279
[6]   Factors influencing the production of o/w emulsions stabilized by β-lactoglobulin-pectin membranes [J].
Guzey, D ;
Kim, HJ ;
McClements, DJ .
FOOD HYDROCOLLOIDS, 2004, 18 (06) :967-975
[7]   Stability of Sub-Micron Oil-in-Water Emulsions Produced by Ultra High Pressure Homogenization and Sodium Caseinate as Emulsifier [J].
Hebishy, Essam ;
Buffa, Martin ;
Guamis, Buenaventura ;
Trujillo, Antonio-Jose .
ICHEAP-11: 11TH INTERNATIONAL CONFERENCE ON CHEMICAL AND PROCESS ENGINEERING, PTS 1-4, 2013, 32 :1813-1818
[8]   Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate [J].
Hu, M ;
McClements, DJ ;
Decker, EA .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (06) :1696-1700
[9]   Contributions of Fat Content and Oxidation to the Changes in Physicochemical and Sensory Attributes of Pork Dumpling Filler during Frozen Storage [J].
Huang, Li ;
Kong, Baohua ;
Zhao, Juyang ;
Liu, Qian ;
Diao, Xinping .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2014, 62 (27) :6390-6399
[10]   Effect of Aqueous Phase Composition on Stability of Sodium Caseinate/Sunflower oil Emulsions [J].
Huck-Iriart, Cristian ;
Pizones Ruiz-Henestrosa, Victor M. ;
Candal, Roberto J. ;
Herrera, Maria L. .
FOOD AND BIOPROCESS TECHNOLOGY, 2013, 6 (09) :2406-2418
12345