Pork liver water-soluble proteins were used as the research object, this study investigated the emulsification activity and stability, the emulsion index and the interface protein concentration etc. after treating the proteins at 25, 40, 50, 60, 70, 80 ℃ and forming an emulsifying system with soybean oil. The results showed that the heat treatment temperature had significant effects on the emulsifying activity and emulsion stability of the liver proteins, as well as on the surface hydrophobicity, the emulsion index, the content and type of the interface protein, the size and distribution of droplets, and the microstructure of the proteins. According to the change trend of each index, it was found that when the heating temperature was 60 ℃, the emulsification performance of the proteins was the best, as the emulsifying activity was 40.42 m2/g and the emulsion stability was 52.36%. This study provides a theoretical basis for applying pork liver proteins in emulsified foods.
PAN Chenglei
,
DING Jing
,
DONG Wei
,
ZHANG Yuhao
,
SHANG Yongbiao
. Effects of heat treatment temperature on emulsifying properties of water-soluble proteins in pig liver[J]. Food and Fermentation Industries, 2019
, 45(16)
: 82
-89
.
DOI: 10.13995/j.cnki.11-1802/ts.020244
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