Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein

Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein

In this study, the effect of chickpea dietary fiber (CDF) concentration (0%, 0.4%, 0.8%, 1.2%, 1.6%, and 2.0%) on emulsion gel properties of myofibrillar protein (MP) was investigated. It was found that the emulsifying activity index (EAI) and emulsifying stability index (ESI) of MP increased with t...

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Bibliographic Details
Main Authors: Dianbo Zhao, Shuliang Yan, Jialei Liu, Xi Jiang, Junguang Li, Yuntao Wang, Jiansheng Zhao, Yanhong Bai
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
chickpea dietary fiber
myofibrillar protein
emulsion gel
gel property
Online Access:https://www.mdpi.com/2304-8158/12/13/2597

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