Improving the gel properties of Nemipterus virgatus myosin gel using soy protein isolate-stabilized Pickering emulsion

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-02-27 DOI:10.1016/j.foodchem.2025.143610

Shouyu Feng , Cikun Liu , Yanwei Liu , Shumin Yi , Jianrong Li , Bin Zhang , Xuepeng Li

{"title":"Improving the gel properties of Nemipterus virgatus myosin gel using soy protein isolate-stabilized Pickering emulsion","authors":"Shouyu Feng , Cikun Liu , Yanwei Liu , Shumin Yi , Jianrong Li , Bin Zhang , Xuepeng Li","doi":"10.1016/j.foodchem.2025.143610","DOIUrl":null,"url":null,"abstract":"<div><div>The study investigated the effects of incorporating varying doses (0 %–10 %) of soy protein isolate-stabilized Pickering emulsion (SPE) on the rheological behavior, gel properties, intermolecular interactions, microstructure, and digestive properties of <em>Nemipterus virgatus</em> myosin gels. Adding 2.5 %–7.5 % SPE significantly improved the rheological behavior of the myosin sols and the strength of the myosin gel (<em>p</em> < 0.05). This improvement in gel strength was attributable to covalent interactions between SPE and myosin, which resulted in the formation of a denser network structure. According to Raman spectroscopy, SPE promoted alterations in myosin's secondary structure and facilitated the transition of disulfide bonds from intramolecular to intermolecular. Additionally, SPE elevated the content of small molecular active peptides in digested gel products, thus enhancing their antioxidant activity. In summary, SPE is a promising food processing aid for enhancing myosin gel properties and developing emulsion surimi gel products of improved quality.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"478 ","pages":"Article 143610"},"PeriodicalIF":8.5000,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625008611","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

The study investigated the effects of incorporating varying doses (0 %–10 %) of soy protein isolate-stabilized Pickering emulsion (SPE) on the rheological behavior, gel properties, intermolecular interactions, microstructure, and digestive properties of Nemipterus virgatus myosin gels. Adding 2.5 %–7.5 % SPE significantly improved the rheological behavior of the myosin sols and the strength of the myosin gel (p < 0.05). This improvement in gel strength was attributable to covalent interactions between SPE and myosin, which resulted in the formation of a denser network structure. According to Raman spectroscopy, SPE promoted alterations in myosin's secondary structure and facilitated the transition of disulfide bonds from intramolecular to intermolecular. Additionally, SPE elevated the content of small molecular active peptides in digested gel products, thus enhancing their antioxidant activity. In summary, SPE is a promising food processing aid for enhancing myosin gel properties and developing emulsion surimi gel products of improved quality.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

求助全文

约1分钟内获得全文去求助

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.