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Wei S, Zhang J, Liang X, Kong B, Cao C, Liu H, Zhang H, Liu Q. Incorporation of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviour, and microstructure of low-salt myofibrillar protein gels: Perspective on phase transition. Food Chem 2024; 457:140214. [PMID: 38959683 DOI: 10.1016/j.foodchem.2024.140214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2024] [Revised: 06/05/2024] [Accepted: 06/22/2024] [Indexed: 07/05/2024]
Abstract
This study investigated the gelling properties, rheological behaviour, and microstructure of heat-induced, low-salt myofibrillar protein (MP) gels containing different levels (2%, 4%, 6%, and 8%, w/w) of cross-linked (CTS) or acetylated (ATS) tapioca starch. The results indicated that either CTS or ATS significantly enhanced the gel strength and water-holding capacity of low-salt MP gels (P < 0.05), an outcome verified by the rheological behaviour test results under different modes. Furthermore, iodine-staining images indicated that the MP-dominated continuous phase gradually transited to a starch-dominated phase with increasing CTS or ATS levels, and 4% was the critical point for this phase transition. In addition, hydrophobic interactions and disulphide bonds constituted the major intermolecular forces of low-salt MP gels, effectively promoting phase transition. In brief, modified tapioca starches possess considerable potential application value in low-salt meat products.
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Affiliation(s)
- Sumeng Wei
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jingming Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xue Liang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hongwei Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
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Kumar S, Aswal VK. Evolution of the structure and interaction in the surfactant-dependent heat-induced gelation of protein. SOFT MATTER 2024; 20:5553-5563. [PMID: 38957095 DOI: 10.1039/d4sm00284a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/04/2024]
Abstract
The addition of a surfactant and/or an increase in temperature disrupt the native structure of proteins, where high temperature further results in protein gelation. However, in a mixed protein-surfactant system, surfactant concentration and temperature have been observed to exhibit both mutually associative and counter-balancing effects towards heat-induced gelation of protein-surfactant dispersion. This study is conducted on globular bovine serum albumin (BSA) protein and cationic surfactant dodecyl trimethyl ammonium bromide (DTAB), which interact strongly owing to their oppositely charged nature. The findings reveal that the BSA-DTAB suspension undergoes gelation with increasing temperature but only at lower concentrations of DTAB, where the presence of the surfactant facilitates gelation (associative effect). Conversely, as the surfactant concentration increases beyond a critical value, temperature-driven gelation of the BSA-DTAB system is completely inhibited, despite surfactant-induced protein denaturation (counter-balancing effect). To conceptualize these results, we compared them with observations made in a system comprising protein and a similarly charged surfactant, sodium dodecyl sulfate (SDS). It has been further demonstrated that the anionic surfactant (SDS) can restrict protein gelation at much lower concentration compared to the cationic surfactant (DTAB). The evolution of the structure and interaction during gel formation/inhibition has been examined to understand the underlying mechanism guiding these sol-gel transitions. We present a comprehensive phase diagram, encompassing the solution/gel states of the protein-surfactant dispersion, with respect to the dispersion temperature, surfactant concentration, and ionic behavior (anionic or cationic) of the surfactants.
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Affiliation(s)
- Sugam Kumar
- Solid State Physics Division, Bhabha Atomic Research Centre, Mumbai 400 085, India.
- Homi Bhabha National Institute, Mumbai 400 094, India
| | - Vinod K Aswal
- Solid State Physics Division, Bhabha Atomic Research Centre, Mumbai 400 085, India.
- Homi Bhabha National Institute, Mumbai 400 094, India
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3
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Huang X, Yang H, Lou A, Jiang S, Kang K, Wei Y, Li X, Wu Y, Yu M, Huang Q. Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus. Food Chem 2024; 458:140266. [PMID: 38964095 DOI: 10.1016/j.foodchem.2024.140266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2024] [Revised: 06/11/2024] [Accepted: 06/26/2024] [Indexed: 07/06/2024]
Abstract
The interaction between proteins and soluble dietary fibers plays a vital role in the development of animal-derived foods. Herein, the effects of different contents (0-3.0%) of round-bracted psyllium husk powder (PHP) on the gelation behavior, microstructure, and intermolecular interactions of Andrias davidianus myofibrillar protein (MP) were investigated. Rheological and chemical forces suggested that PHP (1.5%-2.0%) enhanced the functional properties of MP at low ionic strength, thereby increasing the viscoelasticity of mixed gels. SDS-PAGE revealed that PHP reinforced the cross-linking and aggregation of protein molecules. Circular dichroism spectroscopy, low-field nuclear magnetic resonance, and scanning electron microscopy demonstrated that PHP induced the transformation of α-helix (decreased by 14.85%) to an ordered β-sheet structure (increased by 81.58%), which was more favorable for the formation of dense network structure and improved (10.53%) the water retention of MP gels. This study provided new insights for PHP to effectively meliorate the heat-induced gelling properties of MP.
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Affiliation(s)
- Xiang Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, 550025, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hui Yang
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan, Academy of Agricultural Sciences, Changsha 410125, China.
| | - Aihua Lou
- College of Food Science and Technology, Hunan Agricultural University, Changsha 420128, China
| | - Shuiyan Jiang
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan, Academy of Agricultural Sciences, Changsha 410125, China
| | - Kelang Kang
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan, Academy of Agricultural Sciences, Changsha 410125, China
| | - Yingjuan Wei
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan, Academy of Agricultural Sciences, Changsha 410125, China.
| | - Xin Li
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan, Academy of Agricultural Sciences, Changsha 410125, China
| | - Yingmei Wu
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan, Academy of Agricultural Sciences, Changsha 410125, China.
| | - Meijuan Yu
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan, Academy of Agricultural Sciences, Changsha 410125, China.
| | - Qun Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, 550025, China.
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Han Z, Cheng K, Pan Y, Chen F, Shao JH, Liu S, Sun Q, Wei S, Ji H. Influence of beeswax-based fish oil oleogels on the mechanism of water and oil retention in Pacific white shrimp (Litopenaeus vannamei) meat emulsion gels: Filling, emulsification and phase transition. Food Chem 2024; 458:140188. [PMID: 38964098 DOI: 10.1016/j.foodchem.2024.140188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2024] [Revised: 06/07/2024] [Accepted: 06/21/2024] [Indexed: 07/06/2024]
Abstract
Oleogels have been used in the gelled surimi products to replace animal fats due to its structure characteristics. The effect of structure characteristics in fish oil oleogels on the mechanism of oil/water retention was investigated in meat emulsions. Beeswax assembly improved the oil and water retention. The unsaturation degree of fatty acids lowered the mobility of bound water, immobilized water as well as bound fat in the fish oil oleogel, but enhanced the mobility of free water and protons of unsaturated fatty acids. Beeswax addition and oil phase characteristics could enhance β-sheets, disulfide bonds and hydrophobic force to improve the viscoelasticity, gel strength and oil/water retention. Beeswax assembly facilitated the tight micro-sol network and filling effect, and high unsaturation degree promoted the emulsification effect, thus reducing phase transition temperature and juice loss. The study could lay the foundation for development of gelled shrimp meat products with EPA and DHA.
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Affiliation(s)
- Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Kaixing Cheng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Yanmo Pan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Fei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Jun-Hua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Hongwu Ji
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
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Xu Y, Yan X, Zheng H, Li J, Wu X, Xu J, Zhen Z, Du C. The application of encapsulation technology in the food Industry: Classifications, recent Advances, and perspectives. Food Chem X 2024; 21:101240. [PMID: 38434690 PMCID: PMC10907187 DOI: 10.1016/j.fochx.2024.101240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 01/31/2024] [Accepted: 02/17/2024] [Indexed: 03/05/2024] Open
Abstract
Encapsulation technology has been extensively used to enhance the stability, specificity, and bioavailability of essential food ingredients. Additionally, it plays a vital role in improving product quality and reducing production costs. This study presents a comprehensive classification of encapsulation techniques based on the state of different cores (solid, liquid, and gaseous) and offers a detailed description and analysis of these encapsulation methods. Specifically, it introduces the diverse applications of encapsulation technology in food, encompassing areas such as antioxidant, protein activity, physical stability, controlled release, delivery, antibacterial, and probiotics. The potential impact of encapsulation technology is expected to make encapsulation technology a major process and research hotspot in the food industry. Future research directions include applications of encapsulation for enzymes, microencapsulation of biosensors, and novel technologies such as self-assembly. This study provides a valuable theoretical reference for the in-depth research and wide application of encapsulation technology in the food industry.
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Affiliation(s)
- Yaguang Xu
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Xinxin Yan
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Haibo Zheng
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Jingjun Li
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Xiaowei Wu
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Jingjing Xu
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Zongyuan Zhen
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
- The Institute of Functional Agriculture (Food) Science and Technology at Yangtze River Delta (iFAST), Chuzhou 239000, China
- Anhui Provincial Key Laboratory of Functional Agriculture and Functional Food, Chuzhou 233100, China
| | - Chuanlai Du
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
- Anhui Provincial Key Laboratory of Functional Agriculture and Functional Food, Chuzhou 233100, China
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Yin S, Duan M, Zhang J, Zhang T, Zhao G. Interactions between paramyosin and actin greatly improve their thermostability and gel properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1564-1571. [PMID: 37807842 DOI: 10.1002/jsfa.13035] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 07/20/2023] [Accepted: 10/09/2023] [Indexed: 10/10/2023]
Abstract
BACKGROUND Myofibrillar proteins, the main contributors to the quality of meat products, are the main structural protein component of muscle and have functional properties such as the formation of a 3D protein gel network and water binding. The susceptibility of meat-derived proteins to heat-induced aggregation is the functional constraint that hinders their applications in industry, and so establishing an effective but simple method to improve their thermostability of the proteins is of great importance. RESULTS In the present study, we describe an easy approach to perform high colloidal thermostability of both paramyosin and actin by mixing them at low ionic strength. The improvement in thermal stability was found to be derived from intermolecular interactions between these two different proteins through non-covalent binding with each other. Consequently, such interactions protected each of them from thermal-induced degradation compared to individual components. Notably, this binary native protein mixture rather than single paramyosin or actin component has the ability to form protein hydrogels with a shear-thinning and reversible sol-gel transformation behavior, which is markedly different from most of reported heat-induced, denatured protein hydrogels. CONCLUSION The present study not only presents a facile and effective strategy for improvement of the thermal stability and gel properties of a binary paramyosin and actin mixture, but also enhances our understanding of how mutual interactions of protein components affect their physicochemical and functional properties. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shuhua Yin
- College of Food Science and Nutritional Engineering, Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing, China
| | - Maoping Duan
- College of Food Science and Nutritional Engineering, Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Tuo Zhang
- College of Food Science and Nutritional Engineering, Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing, China
| | - Guanghua Zhao
- College of Food Science and Nutritional Engineering, Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing, China
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Li M, Zhou D, Li Y, Li Q, Song Y, Geng F, Wu D. Aggregation studies of alpha-lactalbumin induced by edible azo dyes with different sulfonyl group numbers: A comparative study. Int J Biol Macromol 2023; 253:127374. [PMID: 37839609 DOI: 10.1016/j.ijbiomac.2023.127374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 09/14/2023] [Accepted: 10/09/2023] [Indexed: 10/17/2023]
Abstract
As an opaque and complex colloidal mixture, milk is usually present as a positively charged colloid under acidic conditions. Adding negatively charged colloids can lead to protein aggregation in milk. Alpha-lactalbumin (α-La) is an essential component of whey protein and has good physicochemical properties for functional food development. We combined spectroscopy, computer simulations, and other techniques to comparative analyze the mechanisms and characteristics of isolated α-La aggregation induced by CI Acid Red 27 (C27)/CI Acid Red 14 (FB) containing different sulfonyl groups in vitro. The results showed that C27/FB (5.25 × 10-5 mol·L-1 to 3.15 × 10-4 mol·L-1) induced the formation of fibril-like aggregates under acidic conditions (pH 2.0 and 4.0) mainly benefit from hydrophobic and electrostatic forces. Weakening and redshift of α-La's characteristics negative peak were observed (208 nm to 218 nm) on circular dichroism. β-Crosslinks self-assembly and reorganization of disulfide bonds occurred during protein fibrillation. Moreover, the different redshift intensity of Congo red binding to amyloid fibrils was observed to be induced by C27 (>551 nm) and FB (>536 nm), and the direct observation by TEM demonstrated the ability to induce protein fibrillation is C27 > FB. Edible azo dyes with more sulfonyl groups would possess a stronger ability to induce protein fibrillation.
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Affiliation(s)
- Mohan Li
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Dian Zhou
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yuanqiao Li
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Qinhong Li
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yali Song
- Department of Laboratory Medicine, West China Hospital, Sichuan University, Chengdu 610100, China.
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Di Wu
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
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Zhang H, Zhang W, Xu X, Zhao X. Aggregate Size Modulates the Oil/Water Interfacial Behavior of Myofibrillar Proteins: Toward the Thicker Interface Film and Disulfide Bond. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:17782-17797. [PMID: 38033267 DOI: 10.1021/acs.langmuir.3c02394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/02/2023]
Abstract
Myofibrillar protein (MP) aggregate models have been established to elucidate the correlation between their aggregate sizes and interfacial properties. The interfacial layer thickness was measured by the polystyrene latex method and quartz crystal microbalance with dissipation measurement. Interfacial conformations were then characterized in situ (front-surface fluorescence spectroscopy) and ex situ (reactive sulfhydryl group and secondary structure measurement following MP displacement). The viscoelasticity of the interfacial film and its resistance to surfactant-induced competitive displacement were reflected by the dilatational rheology and dynamic interfacial tension with the bulk phase exchange. Finally, we compared the findings of competitive displacement before/after adding a sulfhydryl-blocking agent, N-ethylmaleimide, to highlight the role of S-S linkage on interfacial film formation and stability. We substantiated that the aggregate size of the MP governed their interfacial properties. Small-sized aggregates exhibited more ordered secondary structures on the oil-water interface, which was conducive to the adsorption ratio of the protein and the adsorption dynamics. Although larger aggregates lowered the diffusion rate during interfacial film formation, they allowed the thicker and more viscoelastic interfacial film to be constructed afterward through more disulfide bond formation, resulting in greater resistance to surfactant-induced competitive displacement.
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Affiliation(s)
- Haozhen Zhang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Weiyi Zhang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Xinglian Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, P. R. China
| | - Xue Zhao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, P. R. China
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