AI Article Synopsis
- Three types of protein emulsions (myofibrillar protein, soy protein isolate, and egg white protein isolate) were combined to create composite gels.
- N-ethylmaleimide (NEM) was used to block sulfhydryl groups, allowing researchers to study how sulfhydryl and disulfide bonds affected the gels' properties.
- Results indicated that as NEM increased, the disulfide bond content and overall strength of the gels decreased, while the microstructure showed that the protein membranes in the emulsions were damaged, leading to reduced gel quality.
Article Abstract
Three different emulsions of myofibrillar protein (MP), soy protein isolate (SPI) and egg white protein isolate (EPI) were individually mixed with MP sol to form composite gels. N-ethylmaleimide (NEM) was used as a sulfhydryl group blocker to evaluate the effects of sulfhydryl and disulfide bonds on the properties of different protein-emulsion composite gels. The results show that the disulfide bond contents in the MP (SPI, EPI) emulsion composite gel decreased from the initial 2.4 ± 0.1, (2.3 ± 0.2, 1.8 ± 0.4) mol/kg to 0.6 ± 0.1, (0.5 ± 0.3, 0.7 ± 0.1) mol/kg with the NEM content increased. In addition, the microstructure showed that the interfacial protein membrane of the emulsion globules were broken in different degrees, indicating that the interaction between the emulsion and the gel matrix was weakened. Meanwhile, gel strength, water distribution and elastic modulus of the composite gels were reduced with NEM contents increased.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11420462 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2024.101831 | DOI Listing |
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