Preparation, physicochemical and emulsifying properties of chicken liver phosphatidylcholine by enzymatic extraction
文献类型： 外文期刊
作者： Zou, Ye 1 ; Wang, Lingjuan 1 ; Wang, Xiaowen 1 ; Wang, Zhe 1 ; Huang, Jin 1 ; Wang, Zhongjiang 4 ; Xu, Weimin 1 ; Wang, Daoying 1 ; Qin, Xiaojuan 5 ;
作者机构： 1.Minist Agr & Rural Affairs, Key Lab Cold Chain Logist Technol Agroprod, Beijing, Peoples R China
2.Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China
3.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
4.Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China
5.Nanjing Qinrun Biotechnol Co Ltd, Nanjing 210014, Peoples R China
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.
- 相关文献
作者其他论文 更多>>
-
An efficient measure for the isolation of chenodeoxycholic acid from chicken biles using enzyme-assisted extraction and macroporous resins refining
作者：Yang, Biao;Lu, Fangyun;Li, Pengpeng;Ma, Jingjing;Yang, Jing;Zhang, Xinxiao;Cheng, Mei;Yu, Wenjing;Chai, Yao;Zou, Ye;Xu, Weimin;Wang, Daoying;Yang, Biao;Li, Pengpeng;Ma, Jingjing;Yang, Jing;Zhang, Xinxiao;Cheng, Mei;Chai, Yao;Zou, Ye;Xu, Weimin;Wang, Daoying;Lu, Fangyun;Yu, Wenjing
关键词：Bile salt hydrolase; Chenodeoxycholic acid; Macroporous resin; Adsorption; Purification
-
Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein
作者：Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying;Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying;Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying
关键词：trehalose; star anise extract; pork meatball; water-holding capacity; antioxidant capacity; myofibrillar protein
-
Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: Air/water interface microstructure and rheological properties
作者：Guo, Yanan;Zhang, Shuo;Gu, Yue;Cheng, Tianfu;Sun, Fuwei;Wang, Yichang;Wang, Zhongjiang;Guo, Zengwang;Wang, Daoying
关键词：Pea protein isolate; Sodium alginate; Air/water interface; Foam properties; Interfacial rheology; Foam rheology
-
Three-mode ratiometric biosensor based on integrated DNA-driven magnetic beads for Clostridium perfringens detection
作者：Wang, Wenzhuo;Lin, Tingting;Sun, Zhilan;Wang, Daoying;Liu, Fang;Wang, Wenzhuo;Yuan, Wei;Lin, Tingting;Sun, Zhilan;Wang, Daoying;Liu, Fang;Wang, Wenzhuo;Liu, Fei;Yuan, Wei
关键词：Clostridium perfringens; Three-mode biosensor; Ratiometric biosensor; G-quadruplex; RCA
-
IDENTIFICATION AND ANALYSIS OF PORK FRESHNESS QUALITY BASED ON IMPROVED MOBILENETV3
作者：Zhou, Chenggang;Pi, Jie;Liu, Jun;Chen, Xiao;Wang, Daoying
关键词：Deep learning; MobileNetV3 network; Non-destructive testing; Pork freshness
-
The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties
作者：Dai, Yiqiang;Wang, Zhe;Xu, Weimin;Xia, Xiudong;Wang, Daoying;Dai, Yiqiang;Liu, Yifei;Wang, Zhe;Xu, Weimin;Dong, Mingsheng;Xia, Xiudong;Wang, Daoying;Xu, Weimin;Xia, Xiudong;Wang, Daoying
关键词：Dextran; Structure; Physicochemical properties; 3D printing whole grain and legume food; Dysphagia
-
Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characteristics of Pork Myofibrillar Protein
作者：Shi, Miaomiao;Zhang, Muhan;Bian, Huan;Wang, Daoying;Xu, Weimin;Wei, Suhuan;Guo, Ruirui;Shi, Miaomiao;Zhang, Muhan;Bian, Huan;Wang, Daoying;Xu, Weimin;Wei, Suhuan;Guo, Ruirui;Shi, Miaomiao;Zhang, Muhan;Bian, Huan;Wang, Daoying;Xu, Weimin;Wei, Suhuan;Guo, Ruirui
关键词：emulsion properties; myofibrillar protein; medium-chain triglycerides; interfacial protein adsorption
