Preparation and Characterization of Trachinotus ovatus Myofibrillar Protein Emulsion Gel
An emulsion gel was prepared with Trachinotus ovatus myofibrillar protein as emulsifier and corn oil as oil phase in this study. The structure of Trachinotus ovatus myofibrillar protein was characterized using SDS-PAGE，Fourier transform infrared spectroscopy and electron microscope. Preparation of T...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-03-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050308 |
| _version_ | 1797877467675885568 |
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| author | Zhisheng PEI Zilan FENG Huibo WANG Changfeng XUE |
| author_facet | Zhisheng PEI Zilan FENG Huibo WANG Changfeng XUE |
| author_sort | Zhisheng PEI |
| collection | DOAJ |
| description | An emulsion gel was prepared with Trachinotus ovatus myofibrillar protein as emulsifier and corn oil as oil phase in this study. The structure of Trachinotus ovatus myofibrillar protein was characterized using SDS-PAGE，Fourier transform infrared spectroscopy and electron microscope. Preparation of Trachinotus ovatus myofibrillar protein emulsion gel was done by screening for the optimal protein concentration (C) and oil ratio (φ). The structure of the emulsion gel was characterized by confocal laser, and the effects of pH and NaCl concentration on the stability of the emulsion gel were explored. The results showed that Trachinotus ovatus myofibrillar protein had typical protein structure with β-sheet as the dominant secondary structure, and the fibrillar structure was formed by the aggregation of elliptical particles. The emulsion gel had the best elastic modulus G' when the protein concentration was 2.5% with an oil ratio of 0.68，and had a small average particle size. Laser confocal examination showed that the emulsion gel had a W/O/W multiple emulsion structure. The emulsion gels were unstable under acidic pH but relatively stable under alkaline conditions. In conclusion, the optimized preparation and characterization golden pomfret myofibrillar protein emulsion gel in this study would provide invaluable technical reference for the commercial development of golden pomfret myofibrillar protein. |
| first_indexed | 2024-04-10T02:18:43Z |
| format | Article |
| id | doaj.art-9f8dfb96386544729afae75524ea7428 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-10T02:18:43Z |
| publishDate | 2023-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-9f8dfb96386544729afae75524ea74282023-03-13T08:20:01ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-03-0144620120810.13386/j.issn1002-0306.20220503082022050308-6Preparation and Characterization of Trachinotus ovatus Myofibrillar Protein Emulsion GelZhisheng PEI0Zilan FENG1Huibo WANG2Changfeng XUE3College of Food Science and Engineering, Hainan Tropic Ocean University, Sanya 572022, ChinaCollege of Food Science and Technology, Hainan University, Haikou 570228, ChinaCollege of Food Science and Technology, Hainan University, Haikou 570228, ChinaCollege of Food Science and Engineering, Hainan Tropic Ocean University, Sanya 572022, ChinaAn emulsion gel was prepared with Trachinotus ovatus myofibrillar protein as emulsifier and corn oil as oil phase in this study. The structure of Trachinotus ovatus myofibrillar protein was characterized using SDS-PAGE，Fourier transform infrared spectroscopy and electron microscope. Preparation of Trachinotus ovatus myofibrillar protein emulsion gel was done by screening for the optimal protein concentration (C) and oil ratio (φ). The structure of the emulsion gel was characterized by confocal laser, and the effects of pH and NaCl concentration on the stability of the emulsion gel were explored. The results showed that Trachinotus ovatus myofibrillar protein had typical protein structure with β-sheet as the dominant secondary structure, and the fibrillar structure was formed by the aggregation of elliptical particles. The emulsion gel had the best elastic modulus G' when the protein concentration was 2.5% with an oil ratio of 0.68，and had a small average particle size. Laser confocal examination showed that the emulsion gel had a W/O/W multiple emulsion structure. The emulsion gels were unstable under acidic pH but relatively stable under alkaline conditions. In conclusion, the optimized preparation and characterization golden pomfret myofibrillar protein emulsion gel in this study would provide invaluable technical reference for the commercial development of golden pomfret myofibrillar protein.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050308myofibrillar proteinemulsion gelparticle sizerheological propertiesstability |
| spellingShingle | Zhisheng PEI Zilan FENG Huibo WANG Changfeng XUE Preparation and Characterization of Trachinotus ovatus Myofibrillar Protein Emulsion Gel Shipin gongye ke-ji myofibrillar protein emulsion gel particle size rheological properties stability |
| title | Preparation and Characterization of Trachinotus ovatus Myofibrillar Protein Emulsion Gel |
| title_full | Preparation and Characterization of Trachinotus ovatus Myofibrillar Protein Emulsion Gel |
| title_fullStr | Preparation and Characterization of Trachinotus ovatus Myofibrillar Protein Emulsion Gel |
| title_full_unstemmed | Preparation and Characterization of Trachinotus ovatus Myofibrillar Protein Emulsion Gel |
| title_short | Preparation and Characterization of Trachinotus ovatus Myofibrillar Protein Emulsion Gel |
| title_sort | preparation and characterization of trachinotus ovatus myofibrillar protein emulsion gel |
| topic | myofibrillar protein emulsion gel particle size rheological properties stability |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050308 |
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