Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/water interface

Han, Zongyuan; Xu, Shuaiqiang; Sun, Jingxin; Yue, Xiqing; Wu, Zhaoxia; Li, Mohan

doi:10.1016/j.foodhyd.2020.106472

Cited by 51 publications

(36 citation statements)

References 53 publications

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“…Pramualkijja et al, (2016) stated that the WHC of beef soluble protein gel showed a gradual increase with the incorporation of rice bran oil. Gordon & Barbut (1992) and Han et al, (2021) drew similar conclusions and found that the dispersed oil globules might also combine with the hydrophobic regions of partially denatured MP to form interfacial protein films. The interfacial protein films could immobilise emulsified oil globules and restrict the flow of oil and water.…”

Section: Whcmentioning

confidence: 75%

“…Previous studies have indicated that surface hydrophobicity played an important role in stability of protein structure and was positively correlates with the WHC of MP gel (Zhang et al, 2015;Yao et al, 2018). The higher hydrophobic interaction between protein-fat and protein-protein enhanced the formation of a dense mixed gel network under heating treatment (Han et al, 2021). However, when the addition of CO exceeded 40 mgÁmL −1 , the S 0 -ANS of MP gel showed a downward trend.…”

Section: Hydrophobic Interactionmentioning

confidence: 94%

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Effects of camellia oil on the properties and molecular forces of myofibrillar protein gel induced by microwave heating

Han

Feng

Yang

et al. 2021

Int J of Food Sci Tech

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The effects of camellia oil (CO) addition (0-50 mgÁmL −1 ) on the properties, structures and molecular forces of chicken myofibrillar protein (MP) gel induced by microwave heating were studied. Results indicated that the hardness, gumminess, chewiness and water holding capacity of the gel (50 mgÁmL −1 MP) were the highest after 40 mgÁmL −1 CO addition. For 40 mgÁmL −1 CO addition, the gel network was more homogeneous, and the hydrophobic interaction of MP reached the maximum according to the S 0 -ANS values, while electrostatic repulsion was the minimum according to the zeta potential. The α-helix content decreased and the β-sheet content increased as CO concentration increased from 0 to 40 mgÁmL −1 . Increased CO induced the unfolding of MP molecules and exposure of internal hydrophobic groups, which affected the hydrophobic interaction and the gel properties. To conclude, 40 mgÁmL −1 of CO was the optimal amount to prepare composite gel when MP was 50 mgÁmL −1 .

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Section: Whcmentioning

confidence: 75%

Section: Hydrophobic Interactionmentioning

confidence: 94%

Effects of camellia oil on the properties and molecular forces of myofibrillar protein gel induced by microwave heating

Han

Feng

Yang

et al. 2021

Int J of Food Sci Tech

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“…It changes the interaction between the protein and the original water, thus, affecting its water retention. The other reason may be that the increase of unsaturation of fatty acids (double bond number) and the increase of emulsion particle size may reduce the binding ability of salt‐soluble proteins adsorbed on the fat particles to form the interface protein membrane, thus, affecting the gel network of the interface protein membrane (Han, Xu et al., 2021), and thus, affecting the water retention.…”

Section: Resultsmentioning

confidence: 99%

“…With the acceleration of the pace of life, portable and nutritious emulsified meat products are more and more favored by consumers. Emulsified meat products are O/W emulsions composed of fat globules (oil droplets) enclosed by salt‐soluble proteins (Yang, Han et al., 2021). The processing of meat products is mainly divided into two parts, including emulsification and gel (Zheng, Sun et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

“…The physical and chemical properties (fat type and fatty acid saturation) of fat and the interaction between protein and fat can affect the formation of emulsification and the texture of final products (Kim, Yong et al., 2020). Thereinto, fat provides rich flavor and taste in quality, and improves the gel density and enhances the gel texture strength in structure (Han, Xu et al., 2021; Zhou, Zhang et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

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Effect of fatty acid saturation on gel properties of salt‐soluble protein in pork

Shi

Zheng

Liu

et al. 2021

Journal of Food Science

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The objective of this study was to evaluate the effect of fatty acid saturation (oleic acid, linoleic acid, and linolenic acid) on water distribution, migration, and gel properties of pork salt-soluble protein, by detected indicators that are Low field nuclear magnetic resonance (LF-NMR), magnetic resonance imaging (MRI), water-holding capacity (WHC), and gel strength. These results suggested that the WHC and gel strength decreased with the decrease of fatty acid saturation (p < 0.05). LF-NMR analysis revealed that the relaxation time T 21 and T 22 decrease (p < 0.05) with the decrease of fatty acid saturation. Results also showed that the T 21 increased and T 23 decreased in linolenic acid group compared with oleic acid group. Meanwhile, the peak area ratio of P 21 and P 22 decreased (p < 0.05), while P 23 increased (p < 0.05). Therefore, the saturation of fatty acids had a great influence on the gel properties of protein.Practical Application: It provides a theoretical basis for the production of polyunsaturated fatty acids emulsified gel meat products and promotes the development of meat processing industry.

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Microfluidization improved hempseed yogurt's physicochemical and storage properties

Xu,

Fan,

et al. 2023

J Sci Food Agric

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BACKGROUNDPlant‐based yogurts are suffering from the common problems, such as unattractive color, stratified texture state, and rough taste. Therefore, it is urgent to develop a novel processing method to improve the quality and extend the storage life of hempseed yogurt. In this study, hempseed yogurt was microfluidized prior to fermentation. The effects of microfluidization on microstructure, particle size, mechanical properties, sensory acceptability, variations in pH and titratable acidity, lactic acid bacteria (LAB) counts, and stability of hempseed yogurt during 20 d of storage were investigated.RESULTSMicrofluidization contributed to the production of hempseed yogurt due to the better physicochemical properties compared with normal homogenization. Specifically, microfluidization reduced the particle size of hempseed yogurt with a uniform particle distribution, increased water holding capacity (WHC), and improved texture and rheological properties. These advancements resulted in higher sensory scores for the yogurt. Furthermore, during storage, microfluidization effectively inhibited the post‐acidification process of hempseed yogurt, increased LAB counts and storage stability.CONCLUSIONMicrofluidization improved the physicochemical properties and storage stability of hempseed yogurt. Our findings supported the application of microfluidization in hempseed yogurt and provided a new approach to enhance the quality of plant‐based alternatives that meet consumers’ demands for high‐quality food products.This article is protected by copyright. All rights reserved.

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Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/water interface

Cited by 51 publications

References 53 publications

Effects of camellia oil on the properties and molecular forces of myofibrillar protein gel induced by microwave heating

Effects of camellia oil on the properties and molecular forces of myofibrillar protein gel induced by microwave heating

Effect of fatty acid saturation on gel properties of salt‐soluble protein in pork

Microfluidization improved hempseed yogurt's physicochemical and storage properties

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