Abstract: The effect of different oxidation degrees on the emulsifying properties of myofibrillar protein was investigated with lipid-oxidation systems (0.5-10.0 mmol/L linoleic acid and 3 750 U/mL of lipoxygenase) by means of rheometer, Raman spectrometer, particle size analyzer and zeta potential analyzer. When the concentration of linoleic acid ranged from 0.5 to 1.0 mmol/L, the emulsifying activity and stability, absolute value of zeta potential and percentage of interfacial adsorbed protein increased continuously, and particle size (d3,2 and d4,3) decreased. Rheological results showed that the apparent viscosity, energy storage modulus (G′) and loss modulus (G″) of myofibrillar protein emulsion reached the maximum with 1.0 mmol/L linoleic acid. The microstructure of myofibrillar protein emulsion showed that the droplet size decreased significantly with 1.0 mmol/L linoleic acid. The Raman intensity ratio of tryptophan residues (I760/I1003) and tyrosine dimorph (I850/I830) showed that lower linoleic acid concentration could enhance the hydrophobic interaction and hydrogen bonding effect of myofibrillar protein emulsion. However, the further increase of linoleic acid concentration (3.0-10.0 mmol/L) would adversely affect the emulsification performance of myofibrillar protein emulsion. Generally speaking, moderate oxidation could improve the emulsifying performance of myofibrillar protein, while excessive oxidation could significantly decrease the emulsification performance of myofibrillar protein.
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2021, Vol. 47 
