Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein–Oil Composite Gels
The effects of oil droplet size and the formation of an interfacial protein film (IPF) on silver carp myofibrillar protein (MP)−oil composite gels were studied. MP- or Tween 80-stabilized camellia seed oil emulsions with different droplet sizes were prepared and added to MPs to prepare com...
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MDPI AG
2020-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/2/289 |
| _version_ | 1818511582844420096 |
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| author | Xia Xu Hong Chen Qi Zhang Fei Lyu Yuting Ding Xuxia Zhou |
| author_facet | Xia Xu Hong Chen Qi Zhang Fei Lyu Yuting Ding Xuxia Zhou |
| author_sort | Xia Xu |
| collection | DOAJ |
| description | The effects of oil droplet size and the formation of an interfacial protein film (IPF) on silver carp myofibrillar protein (MP)−oil composite gels were studied. MP- or Tween 80-stabilized camellia seed oil emulsions with different droplet sizes were prepared and added to MPs to prepare composite gels. The oil droplet size of the Tween 80-stabilized emulsion was significantly smaller (<i>p</i> < 0.05) than that of the MP-stabilized emulsion with the same homogenization speed. However, polymerization of Tween 80-stabilized emulsions during the preparation of the composite gels was found. Composite gels with the MP-stabilized emulsions of a small droplet size showed significantly improved water-holding capacity, texture, and dynamic rheological properties. Interfacial shear rheology studies revealed that the storage modulus (G’) of the MP-stabilized emulsion composite gels was higher than that of the Tween 80-stabilized gels, and the tan δ of the MP-stabilized oil emulsion composite gels was smaller than that of the Tween 80-stabilized gels, indicating that stronger elastic gel structures were formed. These results suggested that the IPF formed in the MP-stabilized emulsion helped stabilize the oil droplets embedded in the protein gel network, and the smaller the droplet size, the more stable the composite gel. This work provides a better understanding of how oil emulsions interact with protein and affect the properties of MP−oil composite gels. |
| first_indexed | 2024-12-10T23:35:05Z |
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| id | doaj.art-e3d84765c26b4d6abf383a5b9261f8af |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-10T23:35:05Z |
| publishDate | 2020-01-01 |
| publisher | MDPI AG |
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| spelling | doaj.art-e3d84765c26b4d6abf383a5b9261f8af2022-12-22T01:29:13ZengMDPI AGMolecules1420-30492020-01-0125228910.3390/molecules25020289molecules25020289Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein–Oil Composite GelsXia Xu0Hong Chen1Qi Zhang2Fei Lyu3Yuting Ding4Xuxia Zhou5College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaThe effects of oil droplet size and the formation of an interfacial protein film (IPF) on silver carp myofibrillar protein (MP)−oil composite gels were studied. MP- or Tween 80-stabilized camellia seed oil emulsions with different droplet sizes were prepared and added to MPs to prepare composite gels. The oil droplet size of the Tween 80-stabilized emulsion was significantly smaller (<i>p</i> < 0.05) than that of the MP-stabilized emulsion with the same homogenization speed. However, polymerization of Tween 80-stabilized emulsions during the preparation of the composite gels was found. Composite gels with the MP-stabilized emulsions of a small droplet size showed significantly improved water-holding capacity, texture, and dynamic rheological properties. Interfacial shear rheology studies revealed that the storage modulus (G’) of the MP-stabilized emulsion composite gels was higher than that of the Tween 80-stabilized gels, and the tan δ of the MP-stabilized oil emulsion composite gels was smaller than that of the Tween 80-stabilized gels, indicating that stronger elastic gel structures were formed. These results suggested that the IPF formed in the MP-stabilized emulsion helped stabilize the oil droplets embedded in the protein gel network, and the smaller the droplet size, the more stable the composite gel. This work provides a better understanding of how oil emulsions interact with protein and affect the properties of MP−oil composite gels.https://www.mdpi.com/1420-3049/25/2/289oil droplet sizeinterfacial protein filmmyofibrillar proteinsdynamic rheological propertiesinterfacial shear rheology |
| spellingShingle | Xia Xu Hong Chen Qi Zhang Fei Lyu Yuting Ding Xuxia Zhou Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein–Oil Composite Gels Molecules oil droplet size interfacial protein film myofibrillar proteins dynamic rheological properties interfacial shear rheology |
| title | Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein–Oil Composite Gels |
| title_full | Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein–Oil Composite Gels |
| title_fullStr | Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein–Oil Composite Gels |
| title_full_unstemmed | Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein–Oil Composite Gels |
| title_short | Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein–Oil Composite Gels |
| title_sort | effects of oil droplet size and interfacial protein film on the properties of fish myofibrillar protein oil composite gels |
| topic | oil droplet size interfacial protein film myofibrillar proteins dynamic rheological properties interfacial shear rheology |
| url | https://www.mdpi.com/1420-3049/25/2/289 |
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