Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel
Incorporation of vegetable oils through pre-emulsification has received notable attention for delivering polyunsaturated fatty acids to emulsified-type meat products. The two important influencing factors of the rheological property of composite myofibrillar protein (MP) gel are emulsion droplet siz...
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MDPI AG
2022-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/5/629 |
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| author | Ruying Cai Zongyun Yang Zhen Li Peng Wang Minyi Han Xinglian Xu |
| author_facet | Ruying Cai Zongyun Yang Zhen Li Peng Wang Minyi Han Xinglian Xu |
| author_sort | Ruying Cai |
| collection | DOAJ |
| description | Incorporation of vegetable oils through pre-emulsification has received notable attention for delivering polyunsaturated fatty acids to emulsified-type meat products. The two important influencing factors of the rheological property of composite myofibrillar protein (MP) gel are emulsion droplet size and active or inactive interaction between interface and meat proteins. Incorporation of nonmeat protein emulsion (2% protein (<i>w</i>/<i>w</i>), egg-white protein isolate (EPI), porcine plasma protein (PPP), or sodium caseinate (SC)) with different droplet sizes (nano or macro) to a model of 2% MP gel was investigated in this research. The results of drop size measurement showed that 15,000 psi homogenizing could decrease the diameter of emulsion drop from macro- to nanoscale in the range of 324.4–734.5 nm. Active fillers (PPP and EPI emulsions) with nanodroplet size did not influence the viscosity of emulsion-filled composite cold sols but caused positive filling effects on the MP gel matrix after heating, as evidenced by the density microstructure. PPP and EPI nano-emulsion-filled composite MP had a significant high storage modulus enforcement effect, which reached nearly eight times those of other treatments (<i>p</i> < 0.05). Similarly, the results of thermal scanning rheology and a large-deformation mechanical test showed that PPP and EPI emulsions with nanoscale droplets, other than macroscale, had the highest gel strength of heat-induced emulsion-filled composite MP gel (<i>p</i> < 0.05). Overall, these findings will be helpful for selecting the correct pre-emulsified protein and designing the textural properties of foods. |
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| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T20:40:06Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ab4758c6c1cb432e86671e9ebb4af33f2023-11-23T23:00:02ZengMDPI AGFoods2304-81582022-02-0111562910.3390/foods11050629Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein GelRuying Cai0Zongyun Yang1Zhen Li2Peng Wang3Minyi Han4Xinglian Xu5Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaIncorporation of vegetable oils through pre-emulsification has received notable attention for delivering polyunsaturated fatty acids to emulsified-type meat products. The two important influencing factors of the rheological property of composite myofibrillar protein (MP) gel are emulsion droplet size and active or inactive interaction between interface and meat proteins. Incorporation of nonmeat protein emulsion (2% protein (<i>w</i>/<i>w</i>), egg-white protein isolate (EPI), porcine plasma protein (PPP), or sodium caseinate (SC)) with different droplet sizes (nano or macro) to a model of 2% MP gel was investigated in this research. The results of drop size measurement showed that 15,000 psi homogenizing could decrease the diameter of emulsion drop from macro- to nanoscale in the range of 324.4–734.5 nm. Active fillers (PPP and EPI emulsions) with nanodroplet size did not influence the viscosity of emulsion-filled composite cold sols but caused positive filling effects on the MP gel matrix after heating, as evidenced by the density microstructure. PPP and EPI nano-emulsion-filled composite MP had a significant high storage modulus enforcement effect, which reached nearly eight times those of other treatments (<i>p</i> < 0.05). Similarly, the results of thermal scanning rheology and a large-deformation mechanical test showed that PPP and EPI emulsions with nanoscale droplets, other than macroscale, had the highest gel strength of heat-induced emulsion-filled composite MP gel (<i>p</i> < 0.05). Overall, these findings will be helpful for selecting the correct pre-emulsified protein and designing the textural properties of foods.https://www.mdpi.com/2304-8158/11/5/629myofibrillar proteinnano-emulsionrheological propertyactive interaction |
| spellingShingle | Ruying Cai Zongyun Yang Zhen Li Peng Wang Minyi Han Xinglian Xu Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel Foods myofibrillar protein nano-emulsion rheological property active interaction |
| title | Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel |
| title_full | Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel |
| title_fullStr | Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel |
| title_full_unstemmed | Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel |
| title_short | Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel |
| title_sort | nano filling effect of nonmeat protein emulsion on the rheological property of myofibrillar protein gel |
| topic | myofibrillar protein nano-emulsion rheological property active interaction |
| url | https://www.mdpi.com/2304-8158/11/5/629 |
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