{"title":"Oil chain length matters: From interfacial protein adsorption to emulsion stabilization","authors":"Xiaoqing Wang , Weiyi Zhang , Junhua Shao , Xinglian Xu , Xue Zhao","doi":"10.1016/j.foodhyd.2025.111323","DOIUrl":null,"url":null,"abstract":"<div><div>The vegetable oils with varied chain length are commonly incorporated as protein-stabilized emulsion droplets to replace fats in the emulsified meat products. In this paper, we explored the effects of oil chain length (OCL) on the interfacial behaviour of myofibrillar protein (MP) and emulsion stability. The long chain triglyceride (LCT, soybean oil in this research) and medium chain triglyceride (MCT), which possessed similar polarity, were mixed in different volume ratios as model oils. The results suggested that the longer chain oil could impose a stronger hydrophobic effect on the protein, which promoted the structural unfolding and intermolecular interaction of interfacial MP. This contributed to the formation of a stiffer interfacial film (about 26.2 mN/m), which provided sufficient protection against coalescence. While on the other hand, the MP diffused faster towards the shorter chain interface (0.58 ± 0.1 mN m<sup>−1</sup>s<sup>−0.5</sup>), leading to a fast decrease of interfacial tension and a larger magnitude of interfacial pressure (about 10.3 mN/m) herein. Therefore, with the extension of storage time, the shorter chain oil emulsion possessed smaller droplets (D<sub>3,2</sub> = 7.3 ± 0.4 μm; D<sub>4,3</sub> = 26.3 ± 1.3 μm) and creaming rate (14.5 ± 0.2%), which was overall more stable against macroscopic phase separation.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111323"},"PeriodicalIF":11.0000,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25002838","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/3/5 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
The vegetable oils with varied chain length are commonly incorporated as protein-stabilized emulsion droplets to replace fats in the emulsified meat products. In this paper, we explored the effects of oil chain length (OCL) on the interfacial behaviour of myofibrillar protein (MP) and emulsion stability. The long chain triglyceride (LCT, soybean oil in this research) and medium chain triglyceride (MCT), which possessed similar polarity, were mixed in different volume ratios as model oils. The results suggested that the longer chain oil could impose a stronger hydrophobic effect on the protein, which promoted the structural unfolding and intermolecular interaction of interfacial MP. This contributed to the formation of a stiffer interfacial film (about 26.2 mN/m), which provided sufficient protection against coalescence. While on the other hand, the MP diffused faster towards the shorter chain interface (0.58 ± 0.1 mN m−1s−0.5), leading to a fast decrease of interfacial tension and a larger magnitude of interfacial pressure (about 10.3 mN/m) herein. Therefore, with the extension of storage time, the shorter chain oil emulsion possessed smaller droplets (D3,2 = 7.3 ± 0.4 μm; D4,3 = 26.3 ± 1.3 μm) and creaming rate (14.5 ± 0.2%), which was overall more stable against macroscopic phase separation.
期刊介绍：
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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