Contact
    Start Publications Regulation mechanism of myofibrillar protein emulsification ...
    ←  Publication Finder
    Attension

    Regulation mechanism of myofibrillar protein emulsification mode by adding psyllium (Plantago ovata) husk

    Year: 2022

    Journal: Food Chem., Volume 376, MAY 15

    Authors: Shao, Ting; Zhou, Yang; Dai, Hongjie; Ma, Liang; Feng, Xin; Wang, Hongxia; Zhang, Yuhao

    Organizations: National Key R&D Program of China [2016YFD0400200]; National Natural Science Foundation of China [31972102, 31901683]; Fundamental Research Funds for the Central Universities [XDJK2019B028]; Ecological Fishery Technological System of Chongqing Municipal Agricultural and Rural Committee

    Keywords: Emulsions; Stability; Composite emulsifiers; Interfacial adsorption

    Psyllium husk (PH) is an excellent source of dietary fiber with strong water-absorption and viscosity. This work systemically investigated the regulation mechanism of myofibrillar protein (MP) emulsification mode by adding psyllium husk as composite emulsifiers to prepare O/W emulsions. The results showed that the physical stability of emulsions was improved by adding PH (0.1%-0.8%). The results of contact angle, interfacial tension and confocal laser scanning microscopy (CLSM) indicated that the stability mechanism of emulsions was affected by the addition of PH. At a low PH addition (0.1%), the adsorption of MP at the oil-water interface was enhanced, thus forming an elastic interfacial film that improves the stability of emulsions. However, when the PH addition increased to 0.8%, excess addition of pH even hindered the interfacial adsorption of MP. Notably, the pseudoplasticity and viscosity of emulsions increased due to the addition of PH, thus inhibiting the migration and aggregation of droplets.
    View publication