Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels.

Autor: Li K; College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Ke Xue Road No. 136, Zhengzhou 450001, PR China. Electronic address: xc_like@163.com., Wang LM; College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Ke Xue Road No. 136, Zhengzhou 450001, PR China., Cui BB; College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Ke Xue Road No. 136, Zhengzhou 450001, PR China., Chen B; College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Ke Xue Road No. 136, Zhengzhou 450001, PR China., Zhao DB; College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Ke Xue Road No. 136, Zhengzhou 450001, PR China., Bai YH; College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Ke Xue Road No. 136, Zhengzhou 450001, PR China. Electronic address: baiyanhong212@163.com.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Jul 30; Vol. 447, pp. 138904. Date of Electronic Publication: 2024 Mar 01.
DOI: 10.1016/j.foodchem.2024.138904
Abstrakt: To enhance the gel properties of PSE (pale, soft, and exudative)-like chicken meat protein isolate (PPI), the effect of peanut, corn, soybean, and sunflower oils on the gel properties of PPI emulsion gels was investigated. Vegetable oils improved emulsion stability and gel strength and enhanced viscosity and elasticity. The gel strength of the PPI-sunflower oil emulsion gel increased by 163.30 %. The thermal denaturation temperature and enthalpy values were increased. They decreased the particle size of PPI emulsion (P < 0.05) and changed the three-dimensional network structure of PPI emulsion gels from reticular to sheet with a smooth surface and pore-reduced lamellar. They elevated the content of immobile water PPI emulsion gels, decreased the α-helix and β-turn, and increased the β-sheet and random coil. Vegetable oil improved the gel properties of PPI in the following order: sunflower oil > soybean oil > corn oil ≈ peanut oil > control group.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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