Characteristics of OSA modified starch-based Pickering emulsion and its application to myofibrillar protein gel

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-12-29 DOI:10.1002/jsfa.14101

Mangang Wu, Yuyu Xu, Chen Gu, Jiahao Wang, Qingling Wang, Peipei Yin, Tianhao Zhu, Qing Yin, Xinxin Zhao, Duxin Jin, Rui Liu, Qingfeng Ge, Hai Yu

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Abstract

BACKGROUND

Pickering emulsions prepared with octenyl succinic anhydride-modified starch (OSAS) show significant promise as replacements for animal fat. However, the underlying mechanism of incorporating an OSAS-based Pickering emulsion into a myofibrillar protein (MP) gel and its impact on the gel properties remain poorly understood. In this study, the effects of OSAS at varying concentrations (0–10.0 g kg⁻¹) on the stability of Pickering emulsion and the resultant gel properties of MP were investigated.

RESULTS

Emulsion stability was assessed using a stability analyzer, revealing a significant enhancement with increasing OSAS concentration. Compared with MP gel, the incorporation of the OSAS-based Pickering emulsion markedly improved the texture of the composite gels, increasing the gel hardness from 0.28 to 0.66 N. Moreover, water-holding capacity of composite gels rose from 28.5% to 61.2%, with a notable increase in immobilized water and a decrease in mobilized water. Rheological analysis revealed that the interactions of modified starch with MP and water molecules bolstered the elastic modulus of the gels. Additionally, the presence of OSAS-stabilized emulsions led to reduced surface hydrophobicity and sulfhydryl content of proteins in the gels, while partially inhibiting protein oxidation.

CONCLUSION

OSAS, notably at a high concentration, improved the physical stability of Pickering emulsion and the properties of MP gel. This research provides fundamental insights for the development of high-quality emulsified meat products. © 2024 Society of Chemical Industry.

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基于 OSA 改性淀粉的皮克林乳液的特性及其在肌纤维蛋白凝胶中的应用。

背景：用辛烯基丁二酸酐改性淀粉（OSAS）制备的皮pickering乳剂作为动物脂肪的替代品具有重要的前景。然而，将基于osas的皮克林乳液掺入肌原纤维蛋白（MP）凝胶的潜在机制及其对凝胶性质的影响尚不清楚。在本研究中，研究了不同浓度（0-10.0 g kg-1）的OSAS对皮克林乳状液稳定性和MP凝胶性能的影响。结果：用稳定性分析仪评估乳状液的稳定性，发现随着OSAS浓度的增加，乳状液的稳定性显著增强。与MP凝胶相比，osas基Pickering乳液的加入显著改善了复合凝胶的结构，使凝胶硬度从0.28 N提高到0.66 N。复合凝胶的持水能力由28.5%提高到61.2%，其中固定化水明显增加，而固定化水明显减少。流变学分析表明，改性淀粉与MP和水分子的相互作用增强了凝胶的弹性模量。此外，osas稳定的乳液的存在导致凝胶中蛋白质的表面疏水性和巯基含量降低，同时部分抑制蛋白质氧化。结论：OSAS提高了皮克林乳剂的物理稳定性和MP凝胶的性能，尤其是高浓度的OSAS。该研究为开发高质量的乳化肉制品提供了基础见解。©2024化学工业学会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.