Mechanisms underlying the regulation of oil/water interface behavior by interfacial distribution of myofibrillar proteins and chitosan

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-11 DOI:10.1016/j.foodhyd.2025.111748

Yuhui Zhao, Xinglian Xu, Xue Zhao

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Abstract

A critical challenge in emulsified meat product lies in the suboptimal control of interfacial stability, which compromises product quality through the undesired separation of lipid phases. This study elucidated the mechanisms of myofibrillar protein (MP) and chitosan (CS) in monolayer (MP or CS), complex (MP/CS), and bilayer (CS-MP, MP-CS) interfacial distribution modes on oil/water interfacial behaviors and their impacts on emulsion stability and viscoelasticity. Results highlighted inherent defects of monolayers compared to complex and bilayer interfaces: MP monolayers, while anchoring the oil phase via hydrophobicity, exhibited insufficient long-term stability due to weak intermolecular interactions; CS monolayers demonstrated low adsorption efficiency, large droplet sizes, and viscous-dominated interfacial films, prone to structural collapse. In contrast, MP/CS composite interfaces formed dense membranes through electrostatic synergy, achieving optimal interfacial pressure (∼19.1 mN/m), viscoelastic moduli (E_d ∼40 mN/m, E_v ∼30 mN/m), and adsorption efficiency, significantly inhibiting droplet aggregation. Bilayer interfacial structures were constructed via bulk phase exchange and electrostatic self-assembly of MP and CS in interfacial rheology. CS-MP bilayer interfaces leveraged synergistic effects of MP inner hydrophobic anchorage and CS outer flexible chains, conferring long-term emulsion stability. MP-CS bilayer interfaces, however, were less stable due to insufficient CS inner layer hydrophobicity and loose interfacial adsorption. Multiscale characterization revealed that interfacial film thickness, molecular interactions, adsorption kinetics, and dilatational rheology in different MP and CS distribution modes directly governed macroscopic stability and rheological properties of emulsions. Findings provide theoretical insights for designing functional emulsions and regulating interfacial engineering in emulsified meat products.

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肌原纤维蛋白和壳聚糖的界面分布调控油水界面行为的机制

乳化肉制品的一个关键挑战在于界面稳定性的次优控制，它通过不希望的脂相分离而损害产品质量。本研究阐明了肌纤维蛋白（MP）和壳聚糖（CS）在单层（MP或CS）、复合（MP/CS）和双层（CS-MP、MP-CS）界面分布模式下对油水界面行为的影响机制及其对乳液稳定性和粘弹性的影响。研究结果强调了与复杂界面和双层界面相比，单层界面的固有缺陷：虽然MP单层通过疏水性锚定油相，但由于分子间相互作用弱，其长期稳定性不足；CS单层吸附效率低，液滴尺寸大，界面膜以黏性为主，容易发生结构坍塌。相比之下，MP/CS复合界面通过静电协同作用形成致密膜，实现了最佳的界面压力（~ 19.1 mN/m）、粘弹性模量（Ed ~ 40 mN/m, Ev ~ 30 mN/m）和吸附效率，显著抑制了液滴聚集。在界面流变学中，通过聚丙烯酸酯和聚丙烯酸酯的体相交换和静电自组装，构建了双层界面结构。CS-MP双层界面利用了MP内部疏水锚定和CS外部柔性链的协同效应，赋予了乳液的长期稳定性。然而，由于CS内层疏水性不足和界面吸附松散，MP-CS双层界面稳定性较差。多尺度表征表明，界面膜厚度、分子相互作用、吸附动力学和膨胀流变性能直接影响乳剂的宏观稳定性和流变性能。研究结果为设计功能性乳剂和调节乳化肉制品的界面工程提供了理论见解。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.