首页|The effect of fatty acid chain length and saturation on the emulsification properties of pork myofibrillar proteins
The effect of fatty acid chain length and saturation on the emulsification properties of pork myofibrillar proteins
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NSTL
Elsevier
The objective of this study was to investigate the effects of chain length and saturation of fatty acid in fat (butter, soybean oil, lard) on emulsification properties of pork myofibrillar protein, by detected indicators that GC-MS, particle size distribution and Zeta-potential value. These results suggested that the soybean oil had the most contents of neutral fatty acids, long chain fatty acids (LCFAC(13)-C-18) and polyunsaturated fatty acids (PUFA). The contents of LCFAC(13)-C-18 and PUFA were positively correlated with the ESI (r = 0.993, P > 0.05; r = 0.998, P < 0.05) and PUFA was positively correlated with Zeta-absolute value (r = 1.000, P < 0.05); the contents of neutral fatty acids was negatively correlated with D50 (r = -0.960, P > 0.05). It was postulated that fat contained more neutral fatty acids, LCFAC(13)-C-18 and PUFA was more conducive to the steady of the emulsification system, while the more medium chain fatty acids, monounsaturated fatty acids and saturated fatty acids in fat were not conducive to the stability of the emulsion.
Fatty acidsThe chain length of fatty acidsThe saturation of fatty acidsEmulsifying stabilityMyofibrillar protein
NSTL
Elsevier
