Mechanism of the excellent oil/water interface elastic film formation ability of myofibrillar protein compared with typical non-meat protein

Ruying Cai; Zongyun Yang; Zhen Li; Peng Wang; Xinglian Xu

doi:10.48130/FMR-2023-0018

Food Materials Research (Feb 2023)

Mechanism of the excellent oil/water interface elastic film formation ability of myofibrillar protein compared with typical non-meat protein

Ruying Cai,
Zongyun Yang,
Zhen Li,
Peng Wang,
Xinglian Xu

Affiliations

Ruying Cai: State Key Laboratory of Meat Quality Control and Cultured Meat Development, National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
Zongyun Yang: State Key Laboratory of Meat Quality Control and Cultured Meat Development, National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
Zhen Li: State Key Laboratory of Meat Quality Control and Cultured Meat Development, National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
Peng Wang: State Key Laboratory of Meat Quality Control and Cultured Meat Development, National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
Xinglian Xu: State Key Laboratory of Meat Quality Control and Cultured Meat Development, National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China

DOI: https://doi.org/10.48130/FMR-2023-0018
Journal volume & issue: Vol. 3, no. 1
pp. 1 – 9

Abstract

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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 (p < 0.05). During dynamic interfacial tension (IFT) testing, among the four proteins, MP exhibited the highest diffusion rate (Kdiff) in the first phase of adsorption (p < 0.05), and it presented the strongest elastic modulus (Ed) 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 (p < 0.05) compared with the corresponding values before substituting. In summary, the highest Kdiff, Ed 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.

Published in Food Materials Research

ISSN: 2771-4683 (Online)
Publisher: Maximum Academic Press
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.maxapress.com/fmr

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