Stability of Emulsions Stabilized by Caffeic Acid-glucan-myofibrillarProtein Hydrolysate Complexes
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Abstract:
In order to explore the enhancement effects of composite modification by caffeic acid (CA) and dextran (DEX), a type of glucan, combined with incomplete enzymatic digestion by trypsin on the emulsification properties of myofibrillar proteins (MP), a CA-DEX-MP composite hydrolysate was used as an emulsion stabilizer to prepare emulsions and determine the optimal stabilizer addition amount. The stability of CA-DEX-MP-stabilized emulsions under different environmental stimuli was evaluated by using the raw MP-stabilized and MP hydrolysate-stabilized emulsions as controls. The results showed that when the addition rate of a CA-DEX-MP hydrolysate was 3 wt.%, the particle size and potential of the emulsion were smaller (390.26 nm and -23.6 mV, respectively), and the interfacial protein adsorption capacity was higher (11.22 mg/mL), with an even protein distribution. The rheological study demonstrated that the apparent viscosity of the CADEX-MP hydrolysate-stabilized emulsion was significantly lower than that of the raw MP-stabilized emulsion. Hence, phase separation can be effectively avoided. The 3 wt.% CA-DEX-MP-stabilized emulsion showed better stability under different temperatures, pH values, and salt ionic strengths after 28 days of storage. These results indicate successful stabilization of the emulsion. The final results demonstrate that when 3 wt.% CA-DEX-MP hydrolysate is used as the stabilizer, the emulsion exhibits the highest stability. The above findings can provide theoretical support and methodological guidance for the application of myofibrillar proteins in the development of novel food emulsion stabilizers.
