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Rheology and microstructure of myofibrillar protein–olive oil composite gels: effect of different non‐meat protein as emulsifier
Author(s) -
Wu Mangang,
Fei Litian,
Zhuang Tao,
Lei Shumin,
Ge Qingfeng,
Yu Hai,
Wang Jiahao,
Wang Yaosong
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8528
Subject(s) - emulsion , rheology , soy protein , microstructure , myofibril , composite number , chemistry , food science , dynamic mechanical analysis , chromatography , chemical engineering , materials science , composite material , polymer , biochemistry , organic chemistry , engineering , crystallography
BACKGROUND Heat‐induced composite gels were prepared with 20 g kg −1 (2%) myofibrillar protein (MP) sol and 100 g kg −1 (10%) olive oil pre‐emulsified by MP or non‐meat protein in 0.6 mol L −1 NaCl, at pH 6.2. The effect of different non‐meat protein (soy protein isolate, egg‐white protein isolate and sodium caseinate) pre‐emulsions on the rheological properties and microstructure of MP gel was evaluated. RESULTS Adding emulsion enhanced the gel strength of MP gel except for the soy protein isolate (SPI) as emulsifier group, but all emulsion group markedly improved ( P < 0.05) the water‐holding capacity and the storage modulus ( G ′) of MP gels. SDS‐PAGE show that some non‐meat protein bands partially participated in the formation of MP composite gels with different kinds of emulsion added. Micrographs revealed that these emulsions made the gels become denser and more compact with subtle diverse effects. CONCLUSION Different meat or non‐meat proteins as emulsifier have varied impacts on the rheology and microstructure of MP gels, indicating the potential and feasibility of these non‐meat proteins as emulsifiers to modify the textural properties in comminuted meat products. © 2017 Society of Chemical Industry