Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasound

文献类型： 外文期刊

第一作者： Fu, Qingquan

作者： Fu, Qingquan;Han, Miaomiao;Chen, Quanzhan;Song, Shangxin;Cheng, Jingrong;Shi, Haibo

作者机构：

关键词： Low-salt protein emulsion; Xanthan gum; Psyllium husk powder; Emulsified property; Oxidative stability

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 25 卷

页码：

收录情况： SCI

摘要： The influence of xanthan gum (XG) and psyllium husk powder (PHP) at different ratios on the emulsification and oxidative stability of myofibrillar protein (MP) emulsions were studied under the low-salt conditions. The results showed that, in comparison to the emulsions added with XG or PHP alone and the control, the MP emulsions supplemented with the mixture of XG and PHP manifested higher apparent viscosity and Zeta potential, while having lower oil droplet size. Therefore, the emulsions containing XG and PHP mixtures showed the best creaming stability. Microstructure images further showed that the oil droplets in the emulsion containing the XG and PHP mixtures were evenly distributed and small in size. The rates of lipid and protein oxidation of the emulsions with the mixture of XG and PHP were remarkably lower than those of the emulsions with XG or PHP alone after being stored for 7 days. The emulsification and oxidative stability of emulsions were the highest when the mass ratio of XG to PHP was 1:3 (w/w). In conclusion, the mixture of XG and PHP might be a promising food additive for improving emulsion stability and oxidation stability under low-salt conditions.

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