Ultrasound-mediated interfacial protein adsorption and fat crystallization in cholesterol-reduced lard emulsion

Jiang Jiang, Ziye Song, Qingling Wang, Xiaonan Xu, Yuanfa Liu, Youling L. Xiong

Research output: Contribution to journalArticlepeer-review

23 Scopus citations

Abstract

Lard with a substantially reduced cholesterol content through aqueous enzyme extraction is an attractive source of lipid in healthy and nutritious emulsion food product development. The objective of this study was to elucidate the crystallization behavior (4–20 °C) of emulsions prepared from low-cholesterol lard in relation to protein emulsifier (2 and 4% whey protein isolate, WPI) and ultrasound (475 w, 5 min) treatments. The physicochemical properties and fat crystallization pattern of the emulsions were investigated. Emulsions with 4% WPI were superior to those with 2% WPI on interfacial adsorption and crystal size reduction. Ultrasonic treatment of prepared emulsions further decreased fat crystal size, promoted small and uniform crystal distribution, and slightly destabilized emulsions. Protein concentration and ultrasonic treatment had no obvious effect on crystal transition from β′ to the more stable β-form based on X-ray diffraction. The melting properties determined by differential scanning calorimetry indicated that emulsified lard had a lower onset melting temperature than bulk lard, and with ultrasound treatment, the melting enthalpy increased remarkably. The ultrasound-induced change in fat crystalline structure and emulsion meta-stability may be valuable to the manufacture of healthy, emulsion-incorporated food products.

Original languageEnglish
Article number104641
JournalUltrasonics Sonochemistry
Volume58
DOIs
StatePublished - Nov 2019

Bibliographical note

Funding Information:
The work is supported by the National Key R&D Program of China (Grant No. 2018YFD0401203 ; Grant No. 2016YFD0401404 ).

Funding Information:
The work is supported by the National Key R&D Program of China (Grant No. 2018YFD0401203; Grant No. 2016YFD0401404). None.

Publisher Copyright:
© 2019 Elsevier B.V.

Keywords

  • Fat crystallization
  • Interfacial properties
  • Lard emulsion
  • Ultrasound
  • Whey protein

ASJC Scopus subject areas

  • Chemical Engineering (miscellaneous)
  • Environmental Chemistry
  • Radiology Nuclear Medicine and imaging
  • Acoustics and Ultrasonics
  • Organic Chemistry
  • Inorganic Chemistry

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