Perilla seed oil high internal phase emulsion improve the gel properties of myofibrillar protein

Beibei Li; Yang Wang; Shuyu Wang; Sengao Chen; Chaoyue Yang; Linggao Liu; Shenghui Bi; Ying Zhou; Qiujin Zhu

doi:10.1016/j.fochx.2024.101241

Perilla seed oil high internal phase emulsion improve the gel properties of myofibrillar protein

Food Chem X. 2024 Feb 20:21:101241. doi: 10.1016/j.fochx.2024.101241. eCollection 2024 Mar 30.

Authors

Beibei Li^{1

2}, Yang Wang^{1

2}, Shuyu Wang^{1

2}, Sengao Chen^{1

2}, Chaoyue Yang^{1

2}, Linggao Liu^{1

2}, Shenghui Bi^{1

2}, Ying Zhou^{1

2}, Qiujin Zhu^{1

2

3}

Affiliations

¹ School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
² Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China.
³ Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China.

Abstract

The effects of perilla seed oil high internal phase emulsions stabilized by pea protein (PP-PSO HIPEs) on the gel properties and conformation of myofibrillar protein (MP) gels were investigated. The results showed that the PP-PSO HIPEs with 4.0 % (w/v) PP formed stable HIPEs with low droplet size and good viscoelasticity. The addition of PP-PSO HIPEs (5.0 % - 15.0 %) could significantly improve the MP gel properties (P < 0.05), while the addition of 10.0 % PP-PSO HIPEs showed the highest gel strength and water holding capacity. Otherwise, the MP gels with 10.0 % PP-PSO HIPEs showed higher proportions of immobile water (PT₂₂) and lower proportion of free water (PT₂₃), and the Raman spectra suggested that the content of α-helix decreased, while the content of β-sheet increased (P < 0.05), thus facilitating the formation of better gel properties. Therefore, the addition of PP-PSO HIPEs is a potential alternative for developing fat-reduced meat products.

Keywords: Gel properties; High internal phase emulsion; Myofibrillar protein; Pea protein; Perilla seed oil.