Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein-Oil Composite Gels.

Xia Xu,Xuxia Zhou,Qi Zhang,Hong Chen,Fei Lyu,Yuting Ding

doi:10.3390/molecules25020289

Xia Xu, Xuxia Zhou + Show 4 more

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https://doi.org/10.3390/molecules25020289

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Abstract

The effects of oil droplet size and the formation of an interfacial protein film (IPF) on silver carp myofibrillar protein (MP)–oil composite gels were studied. MP- or Tween 80-stabilized camellia seed oil emulsions with different droplet sizes were prepared and added to MPs to prepare composite gels. The oil droplet size of the Tween 80-stabilized emulsion was significantly smaller (p < 0.05) than that of the MP-stabilized emulsion with the same homogenization speed. However, polymerization of Tween 80-stabilized emulsions during the preparation of the composite gels was found. Composite gels with the MP-stabilized emulsions of a small droplet size showed significantly improved water-holding capacity, texture, and dynamic rheological properties. Interfacial shear rheology studies revealed that the storage modulus (G’) of the MP-stabilized emulsion composite gels was higher than that of the Tween 80-stabilized gels, and the tan δ of the MP-stabilized oil emulsion composite gels was smaller than that of the Tween 80-stabilized gels, indicating that stronger elastic gel structures were formed. These results suggested that the IPF formed in the MP-stabilized emulsion helped stabilize the oil droplets embedded in the protein gel network, and the smaller the droplet size, the more stable the composite gel. This work provides a better understanding of how oil emulsions interact with protein and affect the properties of MP–oil composite gels.

Highlights

IntroductionDuring the production of surimi, fat and sarcoplasmic components of minced fish are usually washed away to obtain a crude concentrate of myofibrillar proteins (MPs) that has good gelling capacity [1]
Surimi is a high-protein seafood product made from processed fish
We studied the effects of lard and camellia seed oil with different concentrations on the physical, chemical, and microstructural properties of fish myofibrillar protein-oil composite gels and found that the existence of an external oil significantly increased the gel strength, water-holding capacity (WHC), whiteness, storage modulus (G’), and loss modulus (G”) of surimi myofibrillar gels [13]

Summary

Introduction

During the production of surimi, fat and sarcoplasmic components of minced fish are usually washed away to obtain a crude concentrate of myofibrillar proteins (MPs) that has good gelling capacity [1]. It is relatively tasteless and odorless and is used especially to produce imitation crab meat and lobster meat. There are many studies on the effects of lipid types as well as addition and substitution (high-quality oils instead of animal fat) on food quality [5,6,7].

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