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Updated: Jun 4, 2025
Force-Clamp Rheometry for Characterizing Protein-based Hydrogels
Published on: August 21, 2018
Characteristics of OSA modified starch-based Pickering emulsion and its application to myofibrillar protein gel
Mangang Wu1, Yuyu Xu1, Chen Gu1
1College of Food Science and Engineering, Yangzhou University, Yangzhou, China.
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-1) 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.
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