Structural properties of emulsified composite gels of vegetable oil andmyofibrillar protein

  • WANG Lisha ,
  • CUI Hongjun ,
  • WU Yaqin ,
  • BAI Hairong
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  • 1(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)
    2(Shanghai Enigeering Research Center of Aguatic-Product Processing & Preservation,Shanghai 201306,China)
    3(Laboratory of Quality and Satefy Risk Assessment for Aguatic Products on Storage and Preservation(Shanghai), Ministry of Agricuture,Shanghai 201306,China)

Received date: 2018-09-19

  Online published: 2019-06-06

Abstract

In order to study the structural properties of composite gels of vegetable oil and myofibrillar protein, corn oil and olive oil were selected due to their high unsaturated fatty acids contents. Corn oil and olive oil were emulsified with tuna fibrillins and then mixed with myofibrillar proteins to form composite gels. The concentrations of oils used were 5%, 10% and 15%. The rheological results showed that G′ was higher with increasing oil concentration in both composite gels. The results of texture and water holding capacity showed that 15% oil gave the best gel properties. The electron microscopy showed that there were possible interactions between emulsified oil and the gel network, as the oil was not simply filled in the gap of the three-dimensional network of myofibrillar proteins. This experiment provides technical parameters and theoretical basis for applying unsaturated fatty acids in processing surimi products.

Cite this article

WANG Lisha , CUI Hongjun , WU Yaqin , BAI Hairong . Structural properties of emulsified composite gels of vegetable oil andmyofibrillar protein[J]. Food and Fermentation Industries, 2019 , 45(9) : 96 -102 . DOI: 10.13995/j.cnki.11-1802/ts.018840

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