Insight on the emulsifying mechanisms of low-salt type emulsions stabilized by Maillard conjugates: Myofibrillar protein peptide-dextrin with different degrees of hydrolysis

Zhiyu Li; Lin Lin; Gaofeng Fu; Zebin Guo; Chen Zhang

doi:10.1016/j.foodchem.2023.137151

Insight on the emulsifying mechanisms of low-salt type emulsions stabilized by Maillard conjugates: Myofibrillar protein peptide-dextrin with different degrees of hydrolysis

Food Chem. 2024 Feb 1:433:137151. doi: 10.1016/j.foodchem.2023.137151. Epub 2023 Aug 12.

Authors

Zhiyu Li¹, Lin Lin², Gaofeng Fu², Zebin Guo³, Chen Zhang⁴

Affiliations

¹ Institute of Oceanography, College of Materials and Chemical Engineering, Minjiang University, Fuzhou 350108, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
² Institute of Oceanography, College of Materials and Chemical Engineering, Minjiang University, Fuzhou 350108, China.
³ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China. Electronic address: gzb8607@163.com.
⁴ Institute of Oceanography, College of Materials and Chemical Engineering, Minjiang University, Fuzhou 350108, China. Electronic address: zc_jlu@hotmail.com.

PMID: 37661502
DOI: 10.1016/j.foodchem.2023.137151

Abstract

In this study, we investigated the emulsifying properties and stabilisation mechanisms of low-salt type emulsions stabilised by MP-base conjugates prepared via the Maillard reaction between DX and MP peptides (MPP). Mild hydrolysis by Alcalase promoted a well-controlled Maillard reaction in dry conditions. Combining hydrolysis and Maillard reaction caused the dissociation and unfolding of highly aggregated MP structures; the ordered secondary structure was lost and the hydrophobic residue was exposed. The MPP-DX conjugates greatly improved the emulsifying ability and stability in the low-salt system; the resulting emulsion exhibited a small droplet size and homogeneous microstructure with desirable storage stability. Further, the glycation products were found to effectively suppress gravity-induced creaming. The MPP-DX glycoconjugate developed with 5% DG, exhibiting strongest flocculation and creaming stability, was determined as the optimal emulsifying agent for low-salt type emulsions. These findings provide a theoretical basis for developing low-salt meat products and/or emulsion-based foods.

Keywords: Creaming stability; Emulsifying properties; Hydrolysis; Low salt; Maillard reaction; Myofibrillar protein.