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10.3390/foods13020253
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Article

Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values

by
Yuexin Li
,
Hui Wang
,
Yubo Zhao
,
Qian Chen
,
Xiufang Xia
,
Qian Liu
and
Baohua Kong
*
College of Food Science, Northeast Agricultural University, Harbin 150030, China
*
Author to whom correspondence should be addressed.
Foods 2024, 13(2), 253; https://doi.org/10.3390/foods13020253
Submission received: 25 December 2023 / Revised: 8 January 2024 / Accepted: 11 January 2024 / Published: 12 January 2024
(This article belongs to the Special Issue Strategies for Improving the Characteristics, Quality and Safety of Meat Products)
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Abstract

Myofibrillar protein–diacylglycerol emulsions containing catechin (MP-DAG-C) possess outstanding emulsifying property and oxidative stability. However, the effect of pH on MP-DAG-C emulsions should be revealed to provide possibilities for their application in practical meat products. Therefore, MP-DAG-C emulsions at different pH values were used in this study, in which lard, unpurified glycerolytic lard (UGL), and purified glycerolytic lard (PGL) were used as the oil phases. The results indicated that the emulsifying property of the UGL- and PGL-based emulsions increased compared to those of the lard-based emulsions (p < 0.05). The emulsifying activity and stability indices, absolute value of ζ-potential, and rheological characteristics increased with the increase in pH values (p < 0.05), with the droplets were smallest and distributed most uniformly at a pH of 6.5 compared to the other acidic environment (p < 0.05). The thiobarbituric acid substance and carbonyl content increased (p < 0.05), while the total sulfydryl content decreased (p < 0.05) during storage. However, there was no statistical difference between the oxidative stability of the MP-DAG-C emulsions with different pH values (p > 0.05). The results implied that the emulsifying property of MP-DAG-C emulsions increased with an increase in pH values. The oxidative stability of the MP-DAG-C emulsions at high pH values was improved by catechin.
Keywords: myofibrillar protein; diacylglycerol; pH; emulsifying property; oxidative stability myofibrillar protein; diacylglycerol; pH; emulsifying property; oxidative stability

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MDPI and ACS Style

Li, Y.; Wang, H.; Zhao, Y.; Chen, Q.; Xia, X.; Liu, Q.; Kong, B. Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values. Foods 2024, 13, 253. https://doi.org/10.3390/foods13020253

AMA Style

Li Y, Wang H, Zhao Y, Chen Q, Xia X, Liu Q, Kong B. Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values. Foods. 2024; 13(2):253. https://doi.org/10.3390/foods13020253

Chicago/Turabian Style

Li, Yuexin, Hui Wang, Yubo Zhao, Qian Chen, Xiufang Xia, Qian Liu, and Baohua Kong. 2024. "Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values" Foods 13, no. 2: 253. https://doi.org/10.3390/foods13020253

APA Style

Li, Y., Wang, H., Zhao, Y., Chen, Q., Xia, X., Liu, Q., & Kong, B. (2024). Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values. Foods, 13(2), 253. https://doi.org/10.3390/foods13020253

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