首页|Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles
Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles
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A Pickering emulsion based on sodium starch octenyl succinate(SSOS)was prepared and its effects on the physicochemical properties of hairtail myofibrillar protein gels(MPGs)subjected to multiple freeze-thaw(F-T)cycles were investigated.The whiteness,water-holding capacity,storage modulus(G')and texture properties of the MPGs were significantly improved by adding 1％-2％Pickering emulsion(P＜0.05).Meanwhile,Raman spectral analysis demonstrated that Pickering emulsion promoted the transformation of secondary structure,enhanced hydrogen bonds and hydrophobic interactions,and promoted the transition of disulfide bond conformation from g-g-g to g-g-t and t-g-t.At an emulsion concentration of 2％,the α-helix content decreased by 10.37％,while the β-sheet content increased by 7.94％,compared to the control.After F-T cycles,the structure of the MPGs was destroyed,with an increase in hardness and a decrease in whiteness and water-holding capacity,however,the quality degradation of MPGs was reduced with 1％-2％Pickering emulsion.These findings demonstrated that SSOS-Pickering emulsions,as potential fat substitutes,can enhance the gel properties and the F-T stability of MPGs.
Huinan Wang、Jiaxin Zhang、Xinran Liu、Jinxiang Wang、Xuepeng Li、Jianrong Li
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Key Laboratory of Food Nutrition and Safety,Ministry of Education,College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China
College of Food Science and Technology,Bohai University,National R&D Branch Center of Surimi and Surimi Products Processing,Jinzhou 121013,China
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