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• W4385893669 abstract "This paper focuses on the mechanism of the excellent oil/water (O/W) interface elastic film formation ability of meat protein (myofibrillar protein (MP)) compared with proteins (porcine plasma protein (PPP), egg-white protein isolate (EPI), and sodium caseinate (SC)). The conformation–effect mechanism was further analyzed between the conformational flexibility and the interfacial properties. The surface hydrophobicity (H₀) and reactive sulfhydryl (R-SH) content of MP were higher than those of PPP and EPI. The conformation change rate results demonstrated that MP exhibited the best protein flexibility (<italic>p</italic> < 0.05). During dynamic interfacial tension (IFT) testing, among the four proteins, MP exhibited the highest diffusion rate (K_diff) in the first phase of adsorption (<italic>p</italic> < 0.05), and it presented the strongest elastic modulus (E_d) of the interfacial film despite the relatively higher IFT. In addition, dynamic aqueous phase rephase substitution was conducted to replace PPP, EPI, and SC with MP to discover the O/W interfacial film restructuring ability induced by protein interaction. After the above three non-meat proteins were substituted with MP, the final IFT values decreased significantly (<italic>p</italic> < 0.05) compared with the corresponding values before substituting. In summary, the highest K_diff, E_d values, and interfacial film restructuring ability for MP should be attributed to its highest conformational flexibility, excellent surface hydrophobicity, and relatively high R-SH content. These results provide a technical reference for the regulation of interfacial adsorption for protein conformation and the colloidal stability of protein products with applications in the food industry." @default.
• W4385893669 created "2023-08-18" @default.
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• W4385893669 date "2023-01-01" @default.
• W4385893669 modified "2023-10-06" @default.
• W4385893669 title "Mechanism of the excellent oil/water interface elastic film formation ability of myofibrillar protein compared with typical non-meat protein" @default.
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• W4385893669 doi "https://doi.org/10.48130/fmr-2023-0018" @default.
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