Competitive adsorption and dilatational rheology of pork myofibrillar and sarcoplasmic proteins at the O/W emulsion interface

Li Lin; Youling L. Xiong

doi:10.1016/j.foodhyd.2021.106816

Competitive adsorption and dilatational rheology of pork myofibrillar and sarcoplasmic proteins at the O/W emulsion interface

Li Lin, Youling L. Xiong

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

16 Scopus citations

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 (E_d) 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
Article number	106816
Journal	Food Hydrocolloids
Volume	118
DOIs	https://doi.org/10.1016/j.foodhyd.2021.106816
State	Published - Sep 2021

Bibliographical note

Funding Information:
This study is supported by the National Key R&D Program of China (Grant No. 2018YFD0401203 ) and the USDA National Institute of Food and Agriculture (Hatch Project 1020736 ). We thank Dr. Jiang Jiang and Dr. Jie Chen for technical assistance and advice in the study.

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
Chemistry (all)
Chemical Engineering (all)

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10.1016/j.foodhyd.2021.106816

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title = "Competitive adsorption and dilatational rheology of pork myofibrillar and sarcoplasmic proteins at the O/W emulsion interface",

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.",

keywords = "Dilatational elasticity, Dynamic interfacial pressure, Emulsion, Interfacial protein adsorption, Myofibrillar protein, Sarcoplasmic protein",

author = "Li Lin and Xiong, {Youling L.}",

note = "Funding Information: This study is supported by the National Key R&D Program of China (Grant No. 2018YFD0401203 ) and the USDA National Institute of Food and Agriculture (Hatch Project 1020736 ). We thank Dr. Jiang Jiang and Dr. Jie Chen for technical assistance and advice in the study. Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",

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AU - Xiong, Youling L.

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N2 - 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.

AB - 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.

KW - Dilatational elasticity

KW - Dynamic interfacial pressure

KW - Emulsion

KW - Interfacial protein adsorption

KW - Myofibrillar protein

KW - Sarcoplasmic protein

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Competitive adsorption and dilatational rheology of pork myofibrillar and sarcoplasmic proteins at the O/W emulsion interface

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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