Meat protein microgels assembled under various temperature-concentration conditions: Underlying its interfacial...

Area of Science:

• Food Science
• Materials Science
• Protein Chemistry

Background:

• Meat protein (MP) self-assembly into gels is a known phenomenon.
• Controlling protein structure at the microscale can alter functional properties.
• Understanding interfacial behavior is key to improving food ingredient functionality.

Purpose of the Study:

• To develop a method for creating meat protein (MP) microgels with enhanced interfacial properties.
• To investigate the effect of thermal and concentration treatments on MP self-assembly.
• To evaluate the emulsion-enhancing capabilities of the prepared MP microgels.

Main Methods:

• Meat protein (MP) solutions at 10 and 20 mg/mL were heated to 80°C.
• Continuous heating and annealing cooling were applied to induce gelation and subsequent microgel formation.
• Particle size, creaming index, contact angle, interfacial tension, and diffusion rates were measured.
• Emulsion ability was assessed to determine functional performance.

Main Results:

• MP self-assembled into microgels (MP10-80, MP20-80) with smaller particle sizes and lower creaming indices compared to controls.
• Microgels demonstrated excellent interfacial properties, including medium contact angles and low interfacial tension.
• Dual interfacial behaviors were observed: Pickering-like wettability and macromolecular interfacial activity.
• The prepared microgels significantly improved the emulsion ability of MP.

Conclusions:

• A thermal/concentration-controlled strategy effectively produces MP microgels with desirable interfacial properties.
• These MP microgels possess enhanced emulsion capabilities, expanding their potential use in food applications.
• The study highlights a novel approach to functionalizing meat proteins for the food industry.