AI Article Synopsis
- - The study explored how different levels of flaxseed-derived diglyceride-based high internal phase Pickering emulsions (HIPPE) affect the properties of myofibrillar protein (MP) gels, particularly focusing on rheology and physicochemical aspects.
- - Results showed that increasing HIPPE levels led to higher whiteness in the gels but reduced their water-holding capacity; specific interactions among protein levels changed with different HIPPE concentrations, influencing gel structure.
- - The findings suggest that incorporating these HIPPEs, especially at lower levels, could improve the texture and nutritional profile of meat products, potentially serving as healthier fat alternatives.
Article Abstract
The study aimed to investigate the influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions (HIPPE) at different levels (0%, 10%, 20%, 30%, 40%, and 50%) on the rheological and physicochemical properties of myofibrillar protein (MPs) gels. The study indicated that with increasing HIPPE levels, there was a significant increase in whiteness while a decrease in water-holding capacity. The gels with 10% HIPPE levels had higher ionic bonds, while those with 40% and 50% HIPPE levels showed higher hydrogen bonds. By increasing HIPPE levels in the formation of MP gels, the T relaxation time was found to decrease. Additionally, in all MP gels, G' values were significantly higher than G" values over time. Adding lower contents of HIPPE levels resulted in a more compact microstructure. These findings indicate that flaxseed-derived diglyceride-based HIPPEs could be utilized as fat substitutes in meat products to enhance their nutritional quality.
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| http://dx.doi.org/10.1016/j.foodchem.2024.139970 | DOI Listing |
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