title: Effect of NaCl Concentration on the Emulsifying Properties of Myofibrilla Protein in the Soybean Oil and Fish Oil Emulsion.
abstract: The aim of the present work was to investigate the effect of NaCl concentration on the emulsifying and rheological properties of porcine myofibrillar protein (MF)-stabilized soybean oil and fish oil emulsion (SO-EMs and FO-EMs). Emulsions (EMs) were prepared from 1% MF with 10% SO or FO at various NaCl concentration (0-0.5 M). The emulsifying ability index (EAI) of the EMs increased with increasing NaCl concentration for both oil types. Conversely, increasing NaCl manifested decrease in the emulsion stability index (ESI). In addition, creaming index (CI) also increased with NaCl concentration. From the microscopic observation, droplets of the EMs were more aggregated at relatively higher NaCl concentrations, especially for FO-EMs. All EMs had a gel-like structure owing to G' > G" from the rheological analysis. Comparing the oil types, the emulsifying capacity of SO-EMs was more stable than that of FO-EMs at all NaCl concentrations as determined from the CI value and microscopic observation. Therefore, it can be concluded that SO-EMs and FO-EMs are more stable at relatively lower concentrations of NaCl. In addition, the dispersed stability of SO-EMs was better than that of FO-EMs at the same concentration of NaCl.
authors.affiliation: Department of Bioindustrial Technologies, Konkuk University, Seoul 143-701, Korea.
authors.forename: Yeon-Ji
authors.initials: YJ
authors.lastname: Jo
authors.affiliation: Department of Food Science and Biotechnology, Kyonggi University, Suwon 443-760, Korea.
authors.forename: Yun-Joong
authors.initials: YJ
authors.lastname: Kwon
authors.affiliation: Department of Bioindustrial Technologies, Konkuk University, Seoul 143-701, Korea.
authors.forename: Sang-Gi
authors.initials: SG
authors.lastname: Min
authors.affiliation: Department of Bioresources and Food Science, Konkuk University, Seoul 143-701, Korea.
authors.forename: Mi-Jung
authors.initials: MJ
authors.lastname: Choi
keywords: NaCl; emulsion; fish oil; myofibrillar protein; soybean oil