Rheology and microstructure of myofibrillar protein-plant lipid composite gels: Effect of emulsion droplet size and membrane type |
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Authors: | Mangang Wu Youling L Xiong Jie Chen |
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Affiliation: | a State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China b College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China c Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA |
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Abstract: | Composite gels were prepared from 2% myofibrillar protein (MP) with 10% imbedded pre-emulsified plant oils (olive and peanut) of various particle sizes at 0.6 M NaCl, pH 6.2. Dynamic rheological testing upon temperature sweeping (20-70 °C at 2 °C/min) showed substantial increases in G′ (elastic modulus) of MP sols/gels with the addition of emulsions, and the G′ increases were inversely related to the emulsion droplet size. Furthermore, gels containing emulsified olive oil had a greater (P < 0.05) hardness than those containing emulsified peanut oil. Regardless of oil types, MP-coated oil droplets exhibited stronger reinforcement of MP gels than Tween 80-stablized oil droplets; the latter composite gels had considerable syneresis. Light microscopy with paraffin sectioning revealed a stable gel structure when filled with protein-coated oil droplets, compared to gels with Tween 80-treated emulsions that showed coalesced oil droplets. These results suggest that rheological characteristics, hardness, texture, and water-holding capacity of MP gels were influenced by type of oils, the nature of the interfacial membrane, and the size of emulsion droplets. |
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Keywords: | Myofibrillar protein Emulsion Oil droplet size Gels Rheology |
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