Abstract
The competitive adsorption behavior of pork sarcoplasmic (SP) and myofibrillar (MP) proteins, alone or mixed (ratios 6:4, 5:5 and 4:6, w/w) in 0.6 M NaCl, at the oil-water interface was investigated. SP adsorbed more rapidly than MP at the oil surface establishing a ~10 mN/m dynamic interfacial pressure (π). However, the dilatational elasticity (Ed) of the SP film was low when compared with MP. For corn oil emulsions prepared with mixed proteins, the poor interfacial adsorption (29%) and low emulsifying activity (3.42 m2/g) of SP were overcome by substitutions with MP that strongly bound to oil. Unabsorbed proteins were mostly SP and secondarily tropomyosin and C-protein from MP. Smaller droplets were observed in MP emulsions than in SP emulsions. Therefore, while both SP and MP contributed to the formation of O/W emulsions, MP played a far more competitive role due to its stronger interfacial adsorption and adhesion properties.
Original language | English |
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Article number | 106816 |
Journal | Food Hydrocolloids |
Volume | 118 |
DOIs | |
State | Published - Sep 2021 |
Bibliographical note
Publisher Copyright:© 2021 Elsevier Ltd
Keywords
- Dilatational elasticity
- Dynamic interfacial pressure
- Emulsion
- Interfacial protein adsorption
- Myofibrillar protein
- Sarcoplasmic protein
ASJC Scopus subject areas
- Food Science
- General Chemistry
- General Chemical Engineering