Effects of high‐speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low‐fat conditions

Abstract

BACKGROUND Emulsification is important for food quality and processing functionality. Most emulsification occurs under high‐fat conditions that eventually cause health concerns. Protein emulsifiers also have drawbacks such as lower dispersity. This study considered the effects of different high‐speed shear homogenization (HSH) speeds on the emulsifying and structural properties of myofibrillar proteins (MPs) under low‐fat conditions. RESULTS High‐speed shear homogenization significantly increased the emulsifying activity and emulsifying stability of MPs at lower speeds (8000 to 14 500 rpm). The primary structure of MP was not altered significantly by HSH, whereas its secondary, tertiary, and quaternary structures were changed. Particle size decreased first and then increased significantly, and reached a minimum when the HSH speed was 14 500 rpm. The absolute zeta potential values increased significantly and the dendritic fibrous structure of sample was destroyed when the speed exceeded 14 500 rpm. High‐speed shear homogenization (14 500 rpm) decreased the particle size and unfolded the protein, which improved the emulsifying properties of MPs. Excessive HSH speeds (20 500 rpm or higher) caused an aggregation of MP molecules, which was not conducive to improving their emulsifying properties. CONCLUSION Optimal HSH speed was achieved at 14 500 rpm to modify MPs' emulsifying and structural properties under low‐fatconditions. © 2019 Society of Chemical Industry

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

“…As the myofibrillar proteins required for the emulsification of fat droplets were not enough, the fat molecules remained afloat. Myofibril protein can be absorbed at the interface between water and fat droplets during the formation of the emulsion, which contributes to the prevention of gravitational separation, flocculation, and coalescence due to its hydrophobic amino acid residue such as SH group [ 27 , 30 ]. Conversely, the backscattering profile of EI100 showed a considerable difference when compared to others ( Figure 2 f).…”

Comparison of oil-in-water emulsions prepared by ultrasound, high-pressure homogenization and high-speed homogenization

“…HSH is widely used in the food industry to mix foods and form protein-stabilized emulsions. During the process of material homogenization, the material enters narrow gaps between the rotor and the stator and is destroyed under the actions of mechanical forces and hydrodynamic effects [22] . Applying HSH to fabricate MP-olive oil emulsion, Li et al [23] showed that the emulsion prepared at 8,000 rpm was stable during storage.…”

“…Applying HSH to fabricate MP-olive oil emulsion, Li et al [23] showed that the emulsion prepared at 8,000 rpm was stable during storage. Studying the properties of low-fat MP emulsions prepared by different HSH speeds, Zhou et al [22] found that the 14,500 rpm of HSH could modify protein structures and improve the emulsifying properties. HSH also has been applied to prepare other protein-stabilized emulsions such as soybean protein isolate [24] and whey protein [25] .…”

Effects of high pressure versus conventional thawing on the quality changes and myofibrillar protein denaturation of slow/fast freezing beef rump muscle

“…Zeta potential is one of the basic parameters that affect the stability of dispersion system and describes the strength of repulsion or attraction between particles (Zhou et al, 2019). As showed in Figure 3D, absolute Zeta potential of AT and WIT were lower than that of control.…”