Perilla seed oil high internal phase emulsion improve the gel properties of myofibrillar protein

• Published in: Food Chemistry: X Vol. 21; p. 101241
• Main Authors: Li, Beibei, Wang, Yang, Wang, Shuyu, Chen, Sengao, Yang, Chaoyue, Liu, Linggao, Bi, Shenghui, Zhou, Ying, Zhu, Qiujin
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ltd 30.03.2024; Elsevier
• Subjects: Gel properties; High internal phase emulsion; Myofibrillar protein; Pea protein; Perilla seed oil; Perilla seed oil; Myofibrillar protein; Pea protein; High internal phase emulsion; Gel properties
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101241

[Display omitted] •The PP-PSO HIPEs could stabled by 4.0% (w/v) pea protein.•PP-PSO HIPEs significantly improved the gel strength and WHC of MP gel.•The immobile water content was increased with PP-PSO HIPEs addition.•PP-PSO HIPEs promoted the partial transformation of α-helices to β-sheets in MP gels.•10 % PP-PSO HIPEs is a potential alternative for developing fat-reduced meat products. The effects of perilla seed oil high internal phase emulsions stabilized by pea protein (PP-PSO HIPEs) on the gel properties and conformation of myofibrillar protein (MP) gels were investigated. The results showed that the PP-PSO HIPEs with 4.0 % (w/v) PP formed stable HIPEs with low droplet size and good viscoelasticity. The addition of PP-PSO HIPEs (5.0 % − 15.0 %) could significantly improve the MP gel properties (P < 0.05), while the addition of 10.0 % PP-PSO HIPEs showed the highest gel strength and water holding capacity. Otherwise, the MP gels with 10.0 % PP-PSO HIPEs showed higher proportions of immobile water (PT22) and lower proportion of free water (PT23), and the Raman spectra suggested that the content of α-helix decreased, while the content of β-sheet increased (P < 0.05), thus facilitating the formation of better gel properties. Therefore, the addition of PP-PSO HIPEs is a potential alternative for developing fat-reduced meat products.