Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels.

Autor: Badar IH; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan., Wang Z; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China., Zhou Y; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China., Jaspal MH; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan., Liu H; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China., Chen Q; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China., Kong B; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: kongbh63@hotmail.com.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Oct 30; Vol. 456, pp. 139970. Date of Electronic Publication: 2024 Jun 04.
DOI: 10.1016/j.foodchem.2024.139970
Abstrakt: The study aimed to investigate the influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions (HIPPE) at different levels (0%, 10%, 20%, 30%, 40%, and 50%) on the rheological and physicochemical properties of myofibrillar protein (MPs) gels. The study indicated that with increasing HIPPE levels, there was a significant increase in whiteness while a decrease in water-holding capacity. The gels with 10% HIPPE levels had higher ionic bonds, while those with 40% and 50% HIPPE levels showed higher hydrogen bonds. By increasing HIPPE levels in the formation of MP gels, the T 2 relaxation time was found to decrease. Additionally, in all MP gels, G' values were significantly higher than G" values over time. Adding lower contents of HIPPE levels resulted in a more compact microstructure. These findings indicate that flaxseed-derived diglyceride-based HIPPEs could be utilized as fat substitutes in meat products to enhance their nutritional quality.
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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