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

Research output: Contribution to journalArticlepeer-review

31 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 (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 languageEnglish
Article number106816
JournalFood Hydrocolloids
Volume118
DOIs
StatePublished - 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

Fingerprint

Dive into the research topics of 'Competitive adsorption and dilatational rheology of pork myofibrillar and sarcoplasmic proteins at the O/W emulsion interface'. Together they form a unique fingerprint.

Cite this