Characteristics and stabilization of Pickering emulsions constructed using myosin from bighead carp ( Aristichthys nobilis )

文献类型： 外文期刊

第一作者： Wang, Jiafei

作者： Wang, Jiafei;Lin, Min;Shi, Linfan;Lin, Rong;Jin, Ritian;Weng, Wuyin;Ren, Zhongyang;Zhao, Yongqiang;Liu, Shuji;Liu, Zhiyu

作者机构：

关键词： Bighead carp; Myosin; Pickering emulsions; Multiple light scattering; Stability

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 456 卷

页码：

收录情况： SCI

摘要： Myosin from bighead carp (Aristichthys nobilis) as a main type of fish protein possesses a good emulsifying ability. However, whether bighead carp myosin (BCM) could construct stable Pickering emulsions is still unclear. Therefore, myosin particles and Pickering emulsions stabilized by bighead carp myosin (BCMPEs) were analyzed. The surface structure of BCM particles at 0.6 mol/L NaCl treatment was uniform and compact with a contact angle of 86.4 +/- 2.7 degrees, exhibiting the potential ability to construct O/W Pickering emulsions. The size and flocculation index (FI) of BCMPEs decreased with the increase in BCM concentrations of 1%-4% (w/v). Reversely, the size of BCMPEs increased with the increase in oil-water ratios. BCM particles could uniformly distribute at the oil-water interface to stabilize BCMPEs at a BCM concentration of 4% (w/v) and an oil-water ratio of 6:4 (v/v). This study could help explore fish proteins to construct Pickering emulsions for the deep processing of fish products.

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