Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles

作     者：Huinan Wang Jiaxin Zhang Xinran Liu Jinxiang Wang Xuepeng Li Jianrong Li Huinan Wang;Jiaxin Zhang;Xinran Liu;Jinxiang Wang;Xuepeng Li;Jianrong Li

作者机构：Key Laboratory of Food Nutrition and SafetyMinistry of EducationCollege of Food Science and EngineeringTianjin University of Science and TechnologyTianjin 300457China College of Food Science and TechnologyBohai UniversityNational R&D Branch Center of Surimi and Surimi Products ProcessingJinzhou 121013China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2024年第13卷第2期

页      面：1018-1028页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083204[工学-水产品加工及贮藏工程] 

基　　金：supported by the National Natural Science Foundation of China(U20A2067 32272360) 

主　　题：Pickering emulsion Myofibrillar protein Gel properties Freeze-thaw stability Intermolecular interactions 

摘      要：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 *** whiteness,water-holding capacity,storage modulus(G )and texture properties of the MPGs were significantly improved by adding 1%-2%Pickering emulsion(P0.05).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 *** an emulsion concentration of 2%,theα-helix content decreased by 10.37%,while theβ-sheet content increased by 7.94%,compared to the *** 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 *** findings demonstrated that SSOS-Pickering emulsions,as potential fat substitutes,can enhance the gel properties and the F-T stability of MPGs.