乳状液
微观结构
肌原纤维
流变学
粒径
网络结构
化学
化学工程
复合数
色谱法
粒子(生态学)
材料科学
复合材料
生物化学
结晶学
物理化学
工程类
地质学
机器学习
海洋学
计算机科学
作者
Xinbo Zhuang,Xiping Jiang,Hengyue Zhou,Minyi Han,Yafu Liu,Yun Bai,Xinglian Xu,Guanghong Zhou
标识
DOI:10.1016/j.lwt.2018.11.065
摘要
The effects of insoluble dietary fiber (IDF) on myofibrillar protein (MP) emulsion gelations were investigated through a model system. Steady shear tests indicated an increase of molecular interaction/friction in composite solutions with IDF inclusion. It was noted that IDF addition prevented oil dispersion and resulted in the average enlargement oil globules volume diameter (d4,3) from 145.25 (control) to 200 μm (2% IDF), in emulsified systems. In dynamic rheology, the final G′ of the emulsion gelations significantly increased from 203 (control) to 462 Pa (2% IDF), while the T21 relaxation time of immobilized water, in emulsion gels containing 2% IDF (202.44 ms), was significantly shorter than in control gels (244.25 ms). In addition, the water- and fat-binding capabilities, and the gel strength of emulsion gelations, significantly increased with IDF addition. The aforementioned results indicate that IDF addition could promote the formation of a stronger gel network. As a result, the MP gel microstructure was further studied. The MP gel microstructure of gels containing IDF had reduced formation of interconnected water with a gel network possessing more integrity and overall compactness, especially 2% IDF addition. In conclusion, IDF addition was shown to play an important role in the physicochemical properties of low-fat emulsion gels through the enlargement of oil particle size and through the modification of the overall MP gel network.
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