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Food Science and Human Wellness 2024, 13(2): 1018-1028 https://doi.org/10.26599/FSHW.2022.9250088
Open Access | Issue | Published: 25 September 2023

Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles

Show Author's Information Huinan Wanga,1,  Jiaxin Zhangb,1,  Xinran Liub,  Jinxiang Wangb,  Xuepeng Lib( ),  Jianrong Lia,b,( )
Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
College of Food Science and Technology, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China

1 Co-first author.

Peer review under responsibility of Tsinghua University Press.

Keywords:
Pickering emulsion, Freeze-thaw stability, Gel properties, Myofibrillar protein, Intermolecular interactions
Cite this article:
Wang H, Zhang J, Liu X, et al. Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles. Food Science and Human Wellness, 2024, 13(2): 1018-1028. https://doi.org/10.26599/FSHW.2022.9250088
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Abstract Full text About this article

A Pickering emulsion based on sodium starch octenyl succinate (SSOS) was prepared and its effects on the physicochemical properties of hairtail myofibrillar protein gels (MPGs) subjected to multiple freeze-thaw (F-T) cycles were investigated. The whiteness, water-holding capacity, storage modulus (G’) and texture properties of the MPGs were significantly improved by adding 1%–2% Pickering emulsion (P < 0.05). Me anwhile, Raman spectral analysis demonstrated that Pickering emulsion promoted the transformation of secondary structure, enhanced hydrogen bonds and hydrophobic interactions, and promoted the transition of disulfide bond conformation from g-g-g to g-g-t and t-g-t. At an emulsion concentration of 2%, the α-helix content decreased by 10.37%, while the β-sheet content increased by 7.94%, compared to the control. After F-T cycles, the structure of the MPGs was destroyed, with an increase in hardness and a decrease in whiteness and waterholding capacity, however, the quality degradation of MPGs was reduced with 1%–2% Pickering emulsion. These findings demonstrated that SSOS-Pickering emulsions, as potential fat substitutes, can enhance the gel properties and the F-T stability of MPGs.


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About this article

Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles

Show Author's information Huinan Wanga,1, Jiaxin Zhangb,1, Xinran Liub, Jinxiang Wangb, Xuepeng Lib( ), Jianrong Lia,b,( )
Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
College of Food Science and Technology, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China

1 Co-first author.

Peer review under responsibility of Tsinghua University Press.

Highlights

· SSOS-Pickering emulsion enhanced gel strength (51.7 g•mm) and produced an ordered gel structure.

· SSOS-Pickering emulsion promoted the changes of secondary structures and disulfide bonds of MPGs.

· SSOS-Pickering emulsion improved the freeze-thaw stability of MPGs.

· Pickering emulsions can be used as a potential modifying agent in surimi gels.

Abstract

A Pickering emulsion based on sodium starch octenyl succinate (SSOS) was prepared and its effects on the physicochemical properties of hairtail myofibrillar protein gels (MPGs) subjected to multiple freeze-thaw (F-T) cycles were investigated. The whiteness, water-holding capacity, storage modulus (G’) and texture properties of the MPGs were significantly improved by adding 1%–2% Pickering emulsion (P < 0.05). Me anwhile, Raman spectral analysis demonstrated that Pickering emulsion promoted the transformation of secondary structure, enhanced hydrogen bonds and hydrophobic interactions, and promoted the transition of disulfide bond conformation from g-g-g to g-g-t and t-g-t. At an emulsion concentration of 2%, the α-helix content decreased by 10.37%, while the β-sheet content increased by 7.94%, compared to the control. After F-T cycles, the structure of the MPGs was destroyed, with an increase in hardness and a decrease in whiteness and waterholding capacity, however, the quality degradation of MPGs was reduced with 1%–2% Pickering emulsion. These findings demonstrated that SSOS-Pickering emulsions, as potential fat substitutes, can enhance the gel properties and the F-T stability of MPGs.

Keywords: Pickering emulsion, Freeze-thaw stability, Gel properties, Myofibrillar protein, Intermolecular interactions

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Publication history

Received: 27 August 2022
Revised: 13 September 2022
Accepted: 04 October 2022
Published: 25 September 2023
Issue date: March 2024

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© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

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Acknowledgements

This work was supported by the National Natural Science Foundation of China (U20A2067, 32272360). The authors would like to express gratitude to all the reviewers who participated in the review, as well as MJEditor (www.mjeditor.com) for providing English editing services during the preparation of this manuscript.

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