Effect of four plant oils on the stability of high internal phase Pickering emulsions stabilized by ovalbumin-tannic acid complex

“…Na‐MPE and K‐MPE formed an interfacial film around the emulsion droplets, allowing their uniform distribution within the three‐dimensional network of surimi gels at 50 g kg −1 . The small emulsion droplets acted as fillers or copolymers in the surimi gel matrix, enhancing the binding ability of MPs with oil and water to benefit for the physical stability of the gels 47 …”

Section: Resultsmentioning

confidence: 99%

“…The small emulsion droplets acted as fillers or copolymers in the surimi gel matrix, enhancing the binding ability of MPs with oil and water to benefit for the physical stability of the gels. 47 Effect of MPE on the SDS-PAGE of hairtail surimi gels The denaturation of myosin during the heating process can impact the protein network formation in surimi gels. The SDS-PAGE results provided insights into the changes in protein molecules within the hairtail surimi gels with the addition of MPE in Supporting Information, Fig.…”

Section: Effect Of Mpe On the Whiteness Of Hairtail Surimi Gelsmentioning

confidence: 99%

Characteristics of hairtail surimi gels treated with myofibrillar protein‐stabilized Pickering emulsions

Lin,

Cui,

Shi

et al. 2024

J Sci Food Agric

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BACKGROUNDHairtail (Trichiurus haumela) surimi exhibits poor gelation properties and a dark gray appearance, which hinder its utilization in high‐quality surimi gel products. The effect of Pickering emulsions stabilized by myofibrillar proteins (MPE) on the gel properties of hairtail surimi has been unclear. In particular, the impact of MPE under NaCl and KCl treatments on the quality of hairtail surimi gels requires further elucidation.RESULTSPickering emulsions stabilized by myofibrillar proteins and treated with NaCl or KCl (Na‐MPE, K‐MPE) were added to hairtail surimi in amounts of 10–70 g kg−1. The addition of 50 g kg−1 Na‐MPE and K‐MPE improved the gel strength, textural properties, whiteness, and water‐holding capacity (WHC) of hairtail surimi. The relative content of β‐turn and β‐sheet in the surimi gels increased and the relative content of random coils and α‐helix decreased with the addition of oil. The addition of Na‐MPE and K‐MPE did not affect the secondary structure of surimi gels but stimulated the gelation of hairtail surimi gels. Hairtail surimi containing K‐MPE demonstrated similar performance in terms of hardness, microstructure, and WHC compared with the addition of Na‐MPE.CONCLUSIONThe quality of hairtail surimi gels can be improved by the addition of Na‐MPE or K‐MPE. The K‐MPE proved to be an effective option for enhancing the properties of hairtail surimi gels at 50 g kg−1 to replace Na‐MPE. © 2024 Society of Chemical Industry.

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“…As shown in Figure 3 A, all HIPEs exhibited typical shear-thinning behavior, with viscosity decreasing with increasing shear rate [ 24 ]. In general, the viscosity of HIPEs was related to droplet size, droplet interactions, and structural changes in the continuous phase [ 25 ]. The apparent viscosity of HIPEs was positively correlated with concentration, for the following reasons.…”

Section: Resultsmentioning

confidence: 99%

High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability

Zhang

Zhao

et al. 2023

Foods

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In this study, the interfacial behavior of high internal phase emulsions (HIPEs), stabilized by ultrasound combined with pH-shifting modified pea protein isolate (MPPI), was investigated, and its emulsification process and stabilization mechanism were discussed. The effects of MPPI concentration on the micromorphology, droplet size, rheology, and stability of HIPEs were investigated. As the MPPI concentration increased, the appearance of HIPEs gradually changed from a relatively fluid state to a plastic solid-like state with detailed texture. There occurred a gradual decrease in droplet size, the cohering of an orderly and tight arrangement, in addition to the formation of a bilayer elastic interface layer. The macro- and microrheological assessments confirmed that the apparent viscosity, storage modulus, elasticity index, and macroscopic viscosity index increased gradually. Furthermore, it was demonstrated that 5 wt% MPPI-stabilized HIPEs had the potential to be used as 3D printing inks. Stability evaluation showed that the TURBISCAN stability index decreased and centrifugal stability increased. The appearance and microstructure remained highly stable after heating at 80 °C for 30 min and storage at 4 ℃ for 90 days. These findings confirm that MPPI improves the rheological behavior and stability of HIPEs by modulating the interfacial adsorption and network structure.

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Effect of four plant oils on the stability of high internal phase Pickering emulsions stabilized by ovalbumin-tannic acid complex

Cited by 23 publications

References 45 publications

Facile design of renewable lignin copolymers by photoinitiated RAFT polymerization as Pickering emulsion stabilizers

Facile design of renewable lignin copolymers by photoinitiated RAFT polymerization as Pickering emulsion stabilizers

Characteristics of hairtail surimi gels treated with myofibrillar protein‐stabilized Pickering emulsions

High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability

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