Preparation, physicochemical and emulsifying properties of chicken liver phosphatidylcholine by enzymatic extraction

文献类型： 外文期刊

第一作者： Zou, Ye

作者： Zou, Ye;Wang, Lingjuan;Wang, Xiaowen;Wang, Zhe;Huang, Jin;Xu, Weimin;Wang, Daoying;Zou, Ye;Wang, Lingjuan;Wang, Xiaowen;Wang, Zhe;Huang, Jin;Xu, Weimin;Wang, Daoying;Zou, Ye;Wang, Lingjuan;Wang, Xiaowen;Wang, Zhe;Huang, Jin;Wang, Daoying;Wang, Zhongjiang;Xu, Weimin;Wang, Daoying;Qin, Xiaojuan

作者机构：

关键词： Poultry by-products; Phosphatidylcholine; Emulsifier; Chicken liver phosphatidylcholine

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2023 年 188 卷

页码：

收录情况： SCI

摘要： In this study, chicken liver phosphatidylcholine (PCCL) was efficiently extracted by protamex proteinase. The physicochemical and emulsifying properties of PCCL was investigated and compared by those of bean phos-phatidylcholine (PCB) and egg phosphatidylcholine (PCE). The results showed that the EAI of PCCL emulsion system was 0.817 m2/g, significantly higher than that of PCB (0.624 m2/g) and PCE (0.446 m2/g). Furthermore, the PCCL emulsion system had higher turbidity but was slightly less stable than the other two kinds of phosphatidylcholine. At the same temperature storage, as the pH increases, the reduced fat floatation rate delayed delamination, resulting in the lowest fat floatation rate of emulsions formed by PCB. The PCCL emulsifier was relatively stable in the different temperature at 25 and 50 degrees C. All of the emulsions exhibited shear thinning, with PCCL emulsions forming less viscous and more fluid emulsions. Interfacial protein adsorption and interfacial protein concentration were significantly higher in the PCCL emulsions. Therefore, the results of the study will facilitate further expansion of the high-value use of chicken liver, especially in poultry by-products.

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