title: Properties and oxidative stability of emulsions prepared with myofibrillar protein and lard diacylglycerols.
abstract: The objective of this study was to investigate the emulsifying properties and oxidative stability of emulsions prepared with porcine myofibrillar proteins (MPs) and different lipids, including lard, glycerolized lard (GL) and purified glycerolized lard (PGL). The GL and PGL emulsions had significantly higher emulsifying activity indices and emulsion stability indices than the lard emulsion (P<0.05). The PGL emulsion presented smaller droplet sizes, thus decreasing particle aggregation and improving emulsion stability. The static and dynamic rheological observations of the emulsions showed that the emulsions had pseudo-plastic behavior, and the PGL emulsion presented a larger viscosity and a higher storage modulus (G') and loss modulus (G'') compared with the other two emulsions (P<0.05). The formation of thiobarbituric acid-reactive substances, carbonyl contents and total sulfhydryl contents was not significantly different between the emulsions with PGL, GL and lard (P<0.05). In general, lard diacylglycerols enhanced emulsifying abilities and had no adverse effects on the oxidation stability of the emulsions prepared with MPs.
authors.affiliation: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 15000, China; College of Food and Pharmaceutical Engineering, Suihua University, Suihua, Heilongjiang 152061, China.
authors.forename: Xiaoqin
authors.initials: X
authors.lastname: Diao
authors.affiliation: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 15000, China; College of Food and Pharmaceutical Engineering, Suihua University, Suihua, Heilongjiang 152061, China.
authors.forename: Haining
authors.initials: H
authors.lastname: Guan
authors.affiliation: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 15000, China.
authors.forename: Xinxin
authors.initials: X
authors.lastname: Zhao
authors.affiliation: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 15000, China.
authors.forename: Qian
authors.initials: Q
authors.lastname: Chen
authors.affiliation: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 15000, China; Synergetic Innovation Center of Food Safety and Nutrition, Harbin, Heilongjiang 15000, China. Electronic address: kongbh63@hotmail.com.
authors.forename: Baohua
authors.initials: B
authors.lastname: Kong
mesh_terms: D000818:Animals; D004041:Dietary Fats / Q000032:analysis*; D004075:Diglycerides / Q000737:chemistry*; D004655:Emulsions; D009124:Muscle Proteins / Q000737:chemistry*; D009210:Myofibrils / Q000737:chemistry*; D010084:Oxidation-Reduction; D010316:Particle Size; D050050:Protein Carbonylation; D012212:Rheology; D013552:Swine; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014783:Viscosity
chemical_list: D004041:Dietary Fats; D004075:Diglycerides; D004655:Emulsions; D009124:Muscle Proteins; D017392:Thiobarbituric Acid Reactive Substances; C029310:lard
keywords: Emulsifying property; Lard diacylglycerols; Myofibrillar proteins; Oxidation stability