Emulsion‐forming properties of heat‐induced pork myofibrillar protein affected by NaCl

Summary The emulsification characteristics of myofibrillar proteins (MPs) with different NaCl concentrations also affect the quality of meat products after cooking. We investigated the effects of heating (100 °C) on the solubility, emulsifying activity, and conformational and environmental changes o...

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Bibliographic Details
Published in:International journal of food science & technology 2021-06, Vol.56 (6), p.3016-3025
Main Authors: Zhu, Chao‐Zhi, Jin, Hao‐Quan, Yin, Feng, Cui, Wen‐Ming, Zhang, Qiu‐Hui, Zhao, Gai‐Ming
Format: Article
Language:English
Subjects:
Cooking
Emulsibility
Emulsification
Environmental changes
Food industry
Food processing industry
heat
Heating
Meat
Meat products
myofibrillar protein
NaCl concentrations
Pork
Proteins
Sodium chloride
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Summary:Summary The emulsification characteristics of myofibrillar proteins (MPs) with different NaCl concentrations also affect the quality of meat products after cooking. We investigated the effects of heating (100 °C) on the solubility, emulsifying activity, and conformational and environmental changes of MPs prepared with different NaCl concentrations. Emulsifying activity increased with increasing NaCl prior to heating, but there was no significant effect after heating. The viscosity increased and particle size decreased with increasing NaCl before heating, but these properties did not change after heating. NaCl did not affect the amount of α‐helix and β‐sheet. We deduced that the different emulsifying activity of myofibrillar proteins with different NaCl concentrations after heating may have been due to changes in the local environment of MPs. An understanding of the physicochemical and functional properties of MPs would unlock an area for development of meat products at different NaCl and temperature in the food industry. The thermal behavior of MPs at different NaCl concentrations was determined. The effect of NaCl on protein‐protein interaction was less obvious after boiling. Different soup status between different NaCl due to the environments of MPs. The effects of NaCl on nutritive value in pork soup need to be confirmed.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.14945