乳状液
葵花籽油
食品科学
大豆油
化学
大豆蛋白
向日葵
变性(裂变材料)
色谱法
生物化学
核化学
农学
生物
作者
Ke Li,L.H. Wang,Bingbing Cui,Bo Chen,Dianbo Zhao,Yanhong Bai
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-03-01
卷期号:: 138904-138904
被引量:2
标识
DOI:10.1016/j.foodchem.2024.138904
摘要
To enhance the gel properties of PSE (pale, soft, and exudative)-like chicken meat protein isolate (PPI), the effect of peanut, corn, soybean, and sunflower oils on the gel properties of PPI emulsion gels was investigated. Vegetable oils improved emulsion stability and gel strength and enhanced viscosity and elasticity. The gel strength of the PPI–sunflower oil emulsion gel increased by 163.30 %. The thermal denaturation temperature and enthalpy values were increased. They decreased the particle size of PPI emulsion (P < 0.05) and changed the three-dimensional network structure of PPI emulsion gels from reticular to sheet with a smooth surface and pore-reduced lamellar. They elevated the content of immobile water PPI emulsion gels, decreased the α-helix and β-turn, and increased the β-sheet and random coil. Vegetable oil improved the gel properties of PPI in the following order: sunflower oil > soybean oil > corn oil ≈ peanut oil > control group.
科研通智能强力驱动
Strongly Powered by AbleSci AI