Effects of Flammulina velutipes powder on the emulsion properties of chicken myofibrillar protein under low-salt conditions.

Autor: Fu Q; School of Food Science, Nanjing Xiaozhuang University, Nanjing, China., Qin C; College of Life Sciences, Nanjing Agricultural University, Nanjing, China., Chen Q; School of Food Science, Nanjing Xiaozhuang University, Nanjing, China., Zhang W; School of Food Science, Nanjing Xiaozhuang University, Nanjing, China., Han M; School of Food Science, Nanjing Xiaozhuang University, Nanjing, China.
Jazyk: angličtina
Zdroj: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Sep 03. Date of Electronic Publication: 2024 Sep 03.
DOI: 10.1002/jsfa.13843
Abstrakt: This study aimed to investigate the influence of varying concentrations of Flammulina velutipes powder (FVP) (0, 4, 8, 12, 16, and 20 g L -1 , based on FVP weight per liter of emulsion) on the stability, rheological properties, microstructure, and interfacial protein content of chicken myofibrillar protein (MP) emulsions under low-salt conditions. Visual assessment and the Turbiscan stability index revealed that the stability of MP emulsions improved with increasing FVP concentration. The greatest stability was achieved when the FVP concentration was 16 gL -1 . The incorporation of FVP enhanced the elasticity and viscosity of the emulsions by forming a dense three-dimensional network structure. The droplet size of the emulsions initially decreased and then increased with increasing FVP concentration. The addition of FVP increased the amount of protein absorbed by the emulsion layer. Flammulina velutipes powder is promising as a stabilizer that could improve the emulsifying and functional properties of low-salt myofibrillar protein emulsions. © 2024 Society of Chemical Industry.
(© 2024 Society of Chemical Industry.)
Databáze: MEDLINE
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