@article{Wang2024, 
author = {Huinan Wang and Jiaxin Zhang and Xinran Liu and Jinxiang Wang and Xuepeng Li and Jianrong Li},
title = {Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles},
year = {2024},
journal = {Food Science and Human Wellness},
volume = {13},
number = {2},
pages = {1018-1028},
keywords = {Pickering emulsion, Myofibrillar protein, Gel properties, Freeze-thaw stability, Intermolecular interactions},
url = {https://www.sciopen.com/article/10.26599/FSHW.2022.9250088},
doi = {10.26599/FSHW.2022.9250088},
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.}
}