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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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Food Science and Human Wellness 2024年第2期13卷 1018-1028页

作者： Huinan Wang Jiaxin Zhang Xinran Liu Jinxiang Wang Xuepeng Li Jianrong Li Key Laboratory of Food Nutrition and Safety Ministry of EducationCollege of Food Science and EngineeringTianjin University of Science and TechnologyTianjin 300457China College of Food Science and Technology Bohai UniversityNational R&D Branch Center of Surimi and Surimi Products ProcessingJinzhou 121013China

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(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 *** 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.

关键词： Pickering emulsion myofibrillar protein Gel properties Freeze-thaw stability Intermolecular interactions

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Functional properties of defatted chickpea flour heat-induced gels

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INTERNATIONAL JOURNAL OF AGRICULTURAL AND BIOLOGICAL ENGINEERING 2024年第2期17卷 280-286页

作者： Bi, Chonghao Qie, Aoxue Zhou, Tong Liu, Yi Tian, Bin Beijing Technol & Business Univ Sch Artificial Intelligence Beijing 100048 Peoples R China 11 Fucheng Rd Beijing 100048 Peoples R China

Defatted chickpea flour (DCF), which is a by-product of chickpea oil extraction industry, is rich in nutrients that are beneficial to human health. In this study, the effects of temperature and DCF variation on the rheological properties, water holding capacity, freeze-thaw stability and microstructure of DCF heat induced gels were investigated. The results showed that the viscoelasticity, frequency dependence, and resistance strength of heat induced gels increased significantly with the increase of temperature and DCF variation. The degree of denaturation and water retention of heat induced gels increased significantly with increased variables within the temperature and variation windows of 75 degrees C to 95 degrees C and 13% to 21%. The CLSM results revealed that variations of both temperature and DCF variation could cause the proteins in the heat induced gels to aggregate gradually and to form protein aggregations. When temperature or variation exceeded certain value (85 degrees C or 17%), the protein aggregations broke up and the protein clusters became smaller and more homogeneous. Therefore, the heat induced gels presented better water holding capacity, viscoelasticity, structural stability and gel property at a temperature of 95 degrees C or a DCF variation of 21% within the present experimental range.

关键词： defatted chickpea flour rheological property freeze-thaw stability water holding capacity microstructure RHEOLOGICAL PROPERTIES myofibrillar protein MICROSTRUCTURE

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Improvement of gelation properties of myofibrillar proteins from porcine longissimus dorsi muscle through microwave combined with air convection thawing treatment

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International Journal of Agricultural and Biological Engineering 2023年第3期16卷 254-261页

作者： Fenxia Han Mingming Zhu Yi Xing Hanjun Ma School of Animal Science and Veterinary Medicine Henan Institute of Science and TechnologyXinxiang 453003HenanChina School of Food Science Henan Institute of Science and TechnologyXinxiang 453003HenanChina

The effects of the microwave combined with air convection thawing(MAT)on the gelling properties of pork myofibrillar proteins(MPs)were further studied and compared with those of fresh meat(FM),and single thawing methods(microwave thawing(MT)and air convection thawing(AT)).Results revealed that the thawing methods,excluding MAT,induced deterioration in the gelling properties of *** was no significant difference(p>0.05)in the water holding capacity(WHC),cooking loss,whiteness,and strength of gel samples subjected to MAT and those of FM samples,demonstrating that the gelling properties were retained after *** well,protein aggregation was limited,since MAT reduced the change in zeta potential and turbidity compared to that observed with MT or *** dynamic rheology and scanning electron microscopic results were relatively consistent,revealing that among the different thawing techniques,MAT had the least negative impact on the microstructure of MPs gel,leading to the generation of a more elastic and uniform gel structure than that of the MT or AT ***,MAT resulted in higher water retention in the gels than that achieved with MT or *** findings indicated that MAT improved the gelling properties of MPs,thereby confirming the suitability of this treatment for use in the meat processing industry.

关键词： microwave combined with air convection thawing gelling property myofibrillar protein moisture distribution microstructure

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