Comparative effects of micro vs. submicron emulsions on textural properties of myofibrillar protein composite gels

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2023-10-01 DOI:10.1016/j.foostr.2023.100353

Jiseon Lee , Mi-Jung Choi , Youling L. Xiong

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Abstract

This study aimed to investigate the impact of emulsion particle size (micro vs. submicron) on the physicochemical and rheological properties of myofibrillar protein (MP) gels. MP-based oil-in-water micro-emulsions (∼2,091 nm) and submicron-emulsions (∼522 nm) were compared with each other and with lecithin-stabilized micro-emulsions (∼1,330 nm) and submicron-emulsions (∼543 nm). Emulsion particle size, ζ-potential, and morphological properties using transmission and confocal microscopies) were measured. Additionally, dynamic rheological behavior, mechanical strength, water-holding capacity (WHC), water mobility, and protein secondary structures of the emulsion gels containing 2.5% protein and 5% oil) were analyzed. The results showed that emulsion droplet size had no significant effect on gel strength and storage modulus, regardless of the surfactants used. However, the MP-coated submicron-emulsion exhibited a greater improvement in gel WHC (p < 0.05) compared to its micro-emulsion counterpart. Overall, emulsion gels displayed greater strength than oil-free control gels. MP-based emulsions proved more effective than lecithin-stabilized emulsions in modifying the gelling properties, primarily due to the formation of a visible interfacial protein film that prevented oil droplet aggregation. Based on these findings, protein-based emulsions were preferred over lecithin-based emulsions, with MP submicron-emulsions offering the advantage of enhanced moisture retention in cooked MP gels.

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微乳液与亚微米乳液对肌原纤维蛋白复合凝胶结构性能的比较

本研究旨在研究乳液粒度（微米与亚微米）对肌原纤维蛋白（MP）凝胶的物理化学和流变性能的影响。将MP基水包油微乳液（~2091 nm）和亚微米乳液（~522 nm）相互比较，并与卵磷脂稳定的微乳液（~1330 nm）和亚微米乳液（~443 nm）进行比较。使用透射和共聚焦显微镜测量乳液颗粒尺寸、ζ-电位和形态特性）。此外，还分析了含有2.5%蛋白质和5%油的乳液凝胶的动态流变行为、机械强度、保水能力（WHC）、水迁移率和蛋白质二级结构。结果表明，无论使用何种表面活性剂，乳液液滴大小对凝胶强度和储能模量都没有显著影响。然而，与微乳液对应物相比，MP涂布的亚微米乳液在凝胶WHC方面表现出更大的改善（p＜0.05）。总的来说，乳液凝胶显示出比无油对照凝胶更大的强度。事实证明，MP基乳液在改性胶凝性能方面比卵磷脂稳定的乳液更有效，主要是因为形成了可见的界面蛋白膜，防止了油滴聚集。基于这些发现，基于蛋白质的乳液比基于卵磷脂的乳液更受欢迎，MP亚微米乳液在煮熟的MP凝胶中具有增强保湿性的优点。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.