Preparation and Characterization of Trachinotus ovatus Myofibrillar Protein Emulsion Gel

Abstract

An emulsion gel was prepared with Trachinotus ovatus myofibrillar protein as emulsifier and corn oil as oil phase in this study. The structure of Trachinotus ovatus myofibrillar protein was characterized using SDS-PAGE，Fourier transform infrared spectroscopy and electron microscope. Preparation of Trachinotus ovatus myofibrillar protein emulsion gel was done by screening for the optimal protein concentration (C) and oil ratio (φ). The structure of the emulsion gel was characterized by confocal laser, and the effects of pH and NaCl concentration on the stability of the emulsion gel were explored. The results showed that Trachinotus ovatus myofibrillar protein had typical protein structure with β-sheet as the dominant secondary structure, and the fibrillar structure was formed by the aggregation of elliptical particles. The emulsion gel had the best elastic modulus G' when the protein concentration was 2.5% with an oil ratio of 0.68，and had a small average particle size. Laser confocal examination showed that the emulsion gel had a W/O/W multiple emulsion structure. The emulsion gels were unstable under acidic pH but relatively stable under alkaline conditions. In conclusion, the optimized preparation and characterization golden pomfret myofibrillar protein emulsion gel in this study would provide invaluable technical reference for the commercial development of golden pomfret myofibrillar protein.

Keywords

• myofibrillar protein
• emulsion gel
• particle size
• rheological properties
• stability