Contact
    Start Publications Regulation mechanism of ionic strength on the ultra-high ...
    ←  Publication Finder
    Attension

    Regulation mechanism of ionic strength on the ultra-high freeze-thaw stability of myofibrillar protein microgel emulsions

    Year: 2023

    Journal: Food Chemistry, Volume 419, 2023-09-01, page 136044

    Authors: Tang, Mi; Sun, Yi; Feng, Xin; Ma, Liang; Dai, Hongjie; Fu, Yu; Zhang, Yuhao

    Keywords: Pickering emulsions; Freeze-thaw stability; High ionic strength; Myofibrillar protein microgel; Three-dimensional network

    The regulation mechanism of ionic strength (0–1000 mM) on the freeze-thaw (FT) stability of emulsions stabilized by myofibrillar protein microgel particles (MMP) was systematically investigated. High ionic strength emulsions (300–1000 mM) exhibited stability after five FT cycles. With ionic strength increasing, the repulsive force between particles gradually reduced, the flocculation degree (20.72 ∼ 75.60%) and apparent viscosity of emulsions gradually rose (69 ∼ 170 mPa·s), promoting the formation of protein network structures in the continuous phase. Concurrently, the interfacial proteins rearranged (18.8 ∼ 104.2 s−1) and aggregated rapidly, facilitating the formation of a stable interface network structure, ultimately improving its stability. Besides, scanning electron microscopy (SEM) images revealed that the interfacial proteins gradually aggregated, further forming a network with the MMP in the continuous phase, allowing MMP emulsions with enhanced FT stability at high ionic strength (300–1000 mM). This study was beneficial to produce emulsion-based sauces with ultra-high FT stability.
    View publication