Enhanced stability and rheological properties of myofibrillar proteins emulsions conferred by oat β-glucan: Insights into structural and interfacial interactions

文献类型： 外文期刊

第一作者： Wu, Yanyan

作者： Wu, Yanyan;Wu, Yamei;Zhao, Yongqiang;Xiang, Huan;Wang, Yueqi;Wu, Yanyan;Zhao, Yongqiang;Wang, Yueqi;Wu, Yamei;Hao, Zhiming;Wang, Qing

作者机构：

关键词： Oat beta-glucan; Myofibrillar protein; Conformational features; Interfacial property; Rheological property

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 476 卷

页码：

收录情况： SCI

摘要： The effect of oat beta-glucan (OG) on the structure, interfacial behavior and emulsion rheological properties of sea bass myofibrillar protein (MP) was investigated. Fourier transform infrared spectroscopy demonstrated that adding OG decreased the alpha-helix content in MP from 27% to 22% and increased the beta-sheet content, suggesting that OG facilitated MP unfolding. When the OG content was 1.2%, the interfacial tension decreased by approximately 20%, and the diffusion rate increased by approximately 1.5-fold. These changes augmented the physical stability of emulsions. Rheological analysis showed that 3% OG promoted the energy storage modulus (G') of the emulsion. These changes enhanced MP adsorption and rearrangement at the oil-water interface, which enhanced viscoelasticity in the interfacial film and further increased the emulsion stability. These findings augment the understanding of protein-polysaccharide interactions and provide guidance for improving protein emulsion stability.

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