Enhancing emulsification and gelation properties of porcine myofibrillar protein under low NaCl by lipoxygenase from volvaria volvacea
文献类型： 外文期刊
作者： Zhang, Jinhua 1 ; Bi, Penghui 1 ; Guo, Jiamin 1 ; Zou, Jinhao 2 ; Wang, Xuping 2 ;
作者机构： 1.Shanxi Univ, Sch Life Sci, Taiyuan 030006, Peoples R China
2.Minist Agr & Rural Affairs, Guangdong Acad Agr Sci, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Sericultural & Agr, Guangzhou 510610, Peoples R China
关键词：
Lipoxygenase from
期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：3.1； 五年影响因子：3.5 ）
ISSN： 1226-7708
年卷期： 2025 年 34 卷 9 期
页码：
收录情况： SCI
摘要： The objective of this research was to present an alternate approach for enhancing the emulsification and gelation properties of porcine MP under low NaCl conditions (0.1 M). This was achieved by utilizing lipoxygenase from Volvaria volvacea (vvLOX). Addition of vvLOX from 0 to 1000 U/mL, gradually decreased the protein particle size, polydispersity index, and zeta potential values at same time increased the emulsion activity and stability index of the MP emulsion. Additionally, the gel strength and water holding capability of the MP gel also increased. At a concentration of 0.1 M NaCl, the application of vvLOX treatment resulted in a compact gel matrix for the MP gel, as evidenced by measurements of dynamic viscoelasticity and microstructure. The mechanism of enhancing emulsification and gelation properties by vvLOX addition could attribute to decreasing the dispersion of particle sizes and increasing the repulsive forces between droplets.
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