Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles
A Pickering emulsion based on sodium starch octenyl succinate (SSOS) was prepared and its effects on the physicochemical properties of hairtail myofibrillar protein gels (MPGs) subjected to multiple freeze-thaw (F-T) cycles were investigated. The whiteness, water-holding capacity, storage modulus (G...
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Tsinghua University Press
2024-03-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2022.9250088 |
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| author | Huinan Wang Jiaxin Zhang Xinran Liu Jinxiang Wang Xuepeng Li Jianrong Li |
| author_facet | Huinan Wang Jiaxin Zhang Xinran Liu Jinxiang Wang Xuepeng Li Jianrong Li |
| author_sort | Huinan Wang |
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| description | A Pickering emulsion based on sodium starch octenyl succinate (SSOS) was prepared and its effects on the physicochemical properties of hairtail myofibrillar protein gels (MPGs) subjected to multiple freeze-thaw (F-T) cycles were investigated. The whiteness, water-holding capacity, storage modulus (G’) and texture properties of the MPGs were significantly improved by adding 1%–2% Pickering emulsion (P < 0.05). Me anwhile, Raman spectral analysis demonstrated that Pickering emulsion promoted the transformation of secondary structure, enhanced hydrogen bonds and hydrophobic interactions, and promoted the transition of disulfide bond conformation from g-g-g to g-g-t and t-g-t. At an emulsion concentration of 2%, the α-helix content decreased by 10.37%, while the β-sheet content increased by 7.94%, compared to the control. After F-T cycles, the structure of the MPGs was destroyed, with an increase in hardness and a decrease in whiteness and waterholding capacity, however, the quality degradation of MPGs was reduced with 1%–2% Pickering emulsion. These findings demonstrated that SSOS-Pickering emulsions, as potential fat substitutes, can enhance the gel properties and the F-T stability of MPGs. |
| format | Article |
| id | doaj-art-a1c8bcfbb5a04cf99e7cac974dd69585 |
| institution | OA Journals |
| issn | 2213-4530 |
| language | English |
| publishDate | 2024-03-01 |
| publisher | Tsinghua University Press |
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| series | Food Science and Human Wellness |
| spelling | doaj-art-a1c8bcfbb5a04cf99e7cac974dd695852025-08-20T01:59:48ZengTsinghua University PressFood Science and Human Wellness2213-45302024-03-011321018102810.26599/FSHW.2022.9250088Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cyclesHuinan Wang0Jiaxin Zhang1Xinran Liu2Jinxiang Wang3Xuepeng Li4Jianrong Li5Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaCollege of Food Science and Technology, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, ChinaCollege of Food Science and Technology, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, ChinaCollege of Food Science and Technology, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, ChinaCollege of Food Science and Technology, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, ChinaKey Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaA Pickering emulsion based on sodium starch octenyl succinate (SSOS) was prepared and its effects on the physicochemical properties of hairtail myofibrillar protein gels (MPGs) subjected to multiple freeze-thaw (F-T) cycles were investigated. The whiteness, water-holding capacity, storage modulus (G’) and texture properties of the MPGs were significantly improved by adding 1%–2% Pickering emulsion (P < 0.05). Me anwhile, Raman spectral analysis demonstrated that Pickering emulsion promoted the transformation of secondary structure, enhanced hydrogen bonds and hydrophobic interactions, and promoted the transition of disulfide bond conformation from g-g-g to g-g-t and t-g-t. At an emulsion concentration of 2%, the α-helix content decreased by 10.37%, while the β-sheet content increased by 7.94%, compared to the control. After F-T cycles, the structure of the MPGs was destroyed, with an increase in hardness and a decrease in whiteness and waterholding capacity, however, the quality degradation of MPGs was reduced with 1%–2% Pickering emulsion. These findings demonstrated that SSOS-Pickering emulsions, as potential fat substitutes, can enhance the gel properties and the F-T stability of MPGs.https://www.sciopen.com/article/10.26599/FSHW.2022.9250088pickering emulsionmyofibrillar proteingel propertiesfreeze-thaw stabilityintermolecular interactions |
| spellingShingle | Huinan Wang Jiaxin Zhang Xinran Liu Jinxiang Wang Xuepeng Li Jianrong Li Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles Food Science and Human Wellness pickering emulsion myofibrillar protein gel properties freeze-thaw stability intermolecular interactions |
| title | Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles |
| title_full | Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles |
| title_fullStr | Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles |
| title_full_unstemmed | Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles |
| title_short | Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles |
| title_sort | effect of sodium starch octenyl succinate based pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze thaw cycles |
| topic | pickering emulsion myofibrillar protein gel properties freeze-thaw stability intermolecular interactions |
| url | https://www.sciopen.com/article/10.26599/FSHW.2022.9250088 |
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