In order to improve the emulsification characteristic of porcine myofibrillar protein (MP), different concentrations of ultrafine tea powder (TP∶0.05%, 0.10%, 0.15%, w/w) and glutinous rice flour (GRF; 0.30%, 0.40%, 0.50%, w/w) were investigated on emulsion activity index (EAI), emulsion stability index (ESI) and foaming ability (FA) and other properties of MP. The results showed that EAI and FA of MP were gradually increased with increasing GRF content, while Foaming stability (FS) and ESI of MP were declined by the high concentration of GRF. The EAI, ESI, FA, and FS of MP were increased first and then decreased with raising TP content. The maximum EAI ( (22.02 ±2.02)m2/g) and FA ( (23.3±2.3)%) were obtained at a 0.10% TP, and the maximum ESI ( (80.1±3.6)%) and FS ( (78.0±4.6)%) were achieved at a 0.05%. The particle size of emulsion was decreased with increasing of GRF, while the particle size was increased by the high addition of GRF. The minimum particle size (25.441 μm) were obtained at a 0.40% GRF. The particle sizes of emulsion were reduced with enhancing of TP. Additionally, the confocal laser scanning microscopy imaging showed that the droplet distribution was more homogenous by adding appropriate amount of TP and GRF. The results provide theoretical guidance and reference for the application of TP and GRF in meat products.
SUN Kekui
,
JIANG Xuejuan
,
PAN Yayan
,
ZONG Xinxiang
,
XIONG Guoyuan
,
ZHOU Xi
. Effects of ultrafine tea powder and glutinous rice powder on emulsification characteristics of porcine myofibrillar protein[J]. Food and Fermentation Industries, 2020
, 46(2)
: 188
-193
.
DOI: 10.13995/j.cnki.11-1802/ts.022185
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