Characteristics of OSA modified starch-based Pickering emulsion and its application to myofibrillar protein gel.

BACKGROUND

Pickering emulsions prepared with octenyl succinic anhydride-modified starch (OSAS) show significant promise as replacements for animal fat. However, the underlying mechanism of incorporating an OSAS-based Pickering emulsion into a myofibrillar protein (MP) gel and its impact on the gel properties remain poorly understood. In this study, the effects of OSAS at varying concentrations (0-10.0 g kg) on the stability of Pickering emulsion and the resultant gel properties of MP were investigated.

RESULTS

Emulsion stability was assessed using a stability analyzer, revealing a significant enhancement with increasing OSAS concentration. Compared with MP gel, the incorporation of the OSAS-based Pickering emulsion markedly improved the texture of the composite gels, increasing the gel hardness from 0.28 to 0.66 N. Moreover, water-holding capacity of composite gels rose from 28.5% to 61.2%, with a notable increase in immobilized water and a decrease in mobilized water. Rheological analysis revealed that the interactions of modified starch with MP and water molecules bolstered the elastic modulus of the gels. Additionally, the presence of OSAS-stabilized emulsions led to reduced surface hydrophobicity and sulfhydryl content of proteins in the gels, while partially inhibiting protein oxidation.

CONCLUSION

OSAS, notably at a high concentration, improved the physical stability of Pickering emulsion and the properties of MP gel. This research provides fundamental insights for the development of high-quality emulsified meat products. © 2024 Society of Chemical Industry.