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
作者： Wu, Yanyan 1 ; Wu, Yamei 1 ; Zhao, Yongqiang 1 ; Xiang, Huan 1 ; Hao, Zhiming 4 ; Wang, Qing 5 ; Wang, Yueqi 1 ;
作者机构： 1.Chinese Acad Fishery Sci, Minist Agr & Rural Affairs, Natl R&D Ctr Aquat Prod Proc, South China Sea Fisheries Res Inst,Key Lab Aquat P, Guangzhou 510300, Peoples R China
2.Beibu Gulf Univ, Coll Food Engn, Guangxi Coll & Univ Key Lab Dev & High Value Utili, Qinzhou 535000, Guangxi, Peoples R China
3.Ocean Univ China, Coll Food Sci & Engn, Qingdao 266000, Peoples R China
4.Guangdong Agr Ind Business Polytech, Trop Agr & Forestry Coll, Guangzhou 510000, Peoples R China
5.Fujian Minwei Food Co, Fuding 355200, Peoples R China
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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