肌原纤维
电流(流体)
磷酸盐
化学
生化工程
纳米技术
生物化学
生物物理学
材料科学
生物
工程类
电气工程
作者
Kun Yang,Rongshuo Chi,Jun Jiang,Jing Ma,Yunhua Zhang,Weiqing Sun,Yuanhua Zhou
标识
DOI:10.1016/j.foodchem.2024.138990
摘要
This study investigated the combined effects of direct-current magnetic field (DC-MF, 9.5mT) and tetrasodium-pyrophosphate (TSPP, 1-5 g/L) on emulsified gel properties of porcine myofibrillar protein (MP). Results showed that MP at DC-MF and 3 g/L TSPP had decreased spectrum intensity of UV and fluorescence compared to that without DC-MF, owing to the changes of MP tertiary structure caused by DC-MF, especially tryptophan and tyrosine. The emulsion treated with DC-MF behaved better emulsifying activity and stability than that without DC-MF under such condition. And emulsion had lower creaming index and better storage stability. Gels prepared by this MP emulsion had low porosity and stable structure, accompanying with smaller size and more uniform distribution of oil droplets. Microstructure images showed that gels were covered with microporous structure, which was conducive to the good WHC of the emulsified gels (97.12%). These results showed the feasibility of DC-MF and TSPP in improving MP emulsion/emulsified gel.
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