Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.; Department of Food Biotechnology, Korea National University of Science and Technology, Daejeon 34113, Republic of Korea.
Food Science and Technology, Keimyung University, Daegu 42601, Republic of Korea.
Food Chem. 2024 Oct 30;456:140024. doi: 10.1016/j.foodchem.2024.140024. Epub 2024 Jun 8.
This study aimed to explore how pulsed electric field (PEF) treatment affects the structural, physicochemical, and emulsification properties of porcine-derived myofibrillar proteins (MPs). Increasing PEF treatment induced partial polarization and protein unfolding, resulting in notable denaturation that affected both the secondary and tertiary structures. PEF treatment also improved the solubility and emulsification ability of MPs by reducing their pH and surface hydrophobicity. Confocal laser scanning microscopy confirmed the effective adsorption of MPs and PEF-treated MPs at the oil/water interface, resulting in well-fabricated Pickering emulsions. A weak particle network increased the apparent viscosity in short-term PEF-treated Pickering emulsions. Conversely, in emulsions with long-term PEF-treated MP, rheological variables decreased, and dispersion stability increased. These results endorse the potential application of PEF-treated porcine-derived MPs as efficient Pickering stabilizers, offering valuable insights into the creative use of PEF for enhancing high-quality meat products, meeting the increasing demand for clean-label choices.
本研究旨在探讨脉冲电场（PEF）处理如何影响猪源肌原纤维蛋白（MPs）的结构、物理化学和乳化特性。随着 PEF 处理强度的增加，MPs 发生部分去极化和蛋白质展开，导致显著的变性，影响二级和三级结构。PEF 处理还通过降低 pH 值和表面疏水性来提高 MPs 的溶解度和乳化能力。共聚焦激光扫描显微镜证实了 MPs 和经 PEF 处理的 MPs 在油/水界面的有效吸附，从而形成了良好的 Pickering 乳液。弱颗粒网络在短期经 PEF 处理的 Pickering 乳液中增加了表观粘度。相反，在经长期 PEF 处理的 MPs 的乳液中，流变学变量下降，分散稳定性增加。这些结果证实了经 PEF 处理的猪源 MPs 作为高效 Pickering 稳定剂的潜在应用，为创造性地利用 PEF 来提高高质量肉类产品提供了有价值的见解，满足了对清洁标签选择的日益增长的需求。
