The physicochemical properties and stability of myofibrillar protein oil-in-water emulsions as affected by the structure of sugar

Ke Wang; Yan Li; Jingxin Sun; Yimin Zhang

doi:10.1016/j.fochx.2023.100677

The physicochemical properties and stability of myofibrillar protein oil-in-water emulsions as affected by the structure of sugar

Food Chem X. 2023 Apr 7:18:100677. doi: 10.1016/j.fochx.2023.100677. eCollection 2023 Jun 30.

Authors

Ke Wang^{1

2}, Yan Li¹, Jingxin Sun^{1

3}, Yimin Zhang²

Affiliations

¹ College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China.
² College of Food Science & Engineering, Shandong Agricultural University, Tai'an 271018, China.
³ Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China.

Abstract

Different sugars (glucose, GL; fructose, FR; hyaluronic acid, HA; cellulose, CE) were added to a myofibrillar protein (MP) emulsion (MP: 1.2 w/v%, sugar: 0.1% w/v) to study the effect of sugar structure on the physicochemical properties and stability of the MP emulsions. The emulsifying properties of MP-HA were significantly (P < 0.05) higher than those of the other groups. The monosaccharide (GL/FR) exerted negligible effects on the emulsifying performance of the MP emulsions. The ζ-potential and particle size implied that HA introduced stronger negative charges, significantly reducing the final particle size (190-396 nm). Rheological examinations indicated that the introduction of polysaccharides considerably increased the viscosity and network entanglement; confocal laser scanning microscopy and creaming index revealed that MP-HA was stable during storage, whereas MP-GL/FR/CE exhibited severe delamination after long-term storage. HA, a heteropolysaccharide, is most suitable for improving MP emulsion quality.

Keywords: Emulsion; Myofibrillar protein; Physicochemical properties; Polysaccharide; Stability; Sugars structure.