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• W2811192935 abstract "Abstract This study investigated the influence of pH (7.0, 8.0 and 9.0) plus thermal treatment (75 °C, 30 min) on the interfacial and emulsifying properties of myosin (extracted from chicken breast) after re-adjusted to pH 7.0. Turbidity and particle size distribution was applied to characterize the aggregation of myosin; results revealed that the alkali-heat treatment effectively decreased the extent of heat-induced aggregation of myosin. The degree of aggregation depends on the pH during heating, with the order being S1 > S2 > S3. Compared with heat treatment alone, alkali-heat induced aggregates diffused to the vicinity of the soy oil-water interface more rapidly and exhibited the higher interfacial pressure with the higher interfacial protein concentration. The degree of heat-induced aggregation of myosin aggregates influenced the emulsion stability. The emulsions stabilized by S3 (low degree aggregation) presented the smaller droplet size and better storage stability than S1 and S2 (high degree aggregation). Confocal laser scanning microscopy analysis demonstrated that bridging flocculation was the main reason for poor emulsifying properties in aggregates S1 and S2 emulsions, whereas the excellent emulsion stability of S3 can even match that of native myosin. According to the above results, S3 possibly stabilized the emulsion with steric repulsion in a microgel-like form. These results indicate that alkali-heat treatment have important implications for the formulation of protein aggregates based emulsions, using meat proteins as emulsifier." @default.
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• W2811192935 date "2018-12-01" @default.
• W2811192935 modified "2023-10-17" @default.
• W2811192935 title "Manipulating interfacial behavior and emulsifying properties of myosin through alkali-heat treatment" @default.
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• W2811192935 doi "https://doi.org/10.1016/j.foodhyd.2018.06.044" @default.
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