The objective of this study was to evaluate the effect of fatty acid saturation (oleic acid, linoleic acid, and linolenic acid) on water distribution, migration, and gel properties of pork salt-soluble protein, by detected indicators that are Low field nuclear magnetic resonance (LF-NMR), magnetic resonance imaging (MRI), water-holding capacity (WHC), and gel strength. These results suggested that the WHC and gel strength decreased with the decrease of fatty acid saturation (p < 0.05). LF-NMR analysis revealed that the relaxation time T 21 and T 22 decrease (p < 0.05) with the decrease of fatty acid saturation. Results also showed that the T 21 increased and T 23 decreased in linolenic acid group compared with oleic acid group. Meanwhile, the peak area ratio of P 21 and P 22 decreased (p < 0.05), while P 23 increased (p < 0.05). Therefore, the saturation of fatty acids had a great influence on the gel properties of protein.Practical Application: It provides a theoretical basis for the production of polyunsaturated fatty acids emulsified gel meat products and promotes the development of meat processing industry.
The purpose of this study was to detect the effects of lipids on the properties of emulsified myofibrillar protein (MP) interfacial layer by Raman spectroscopy combined with the protein adsorption characteristics. Results revealed that compared with butter and lard groups, the α-helix content in the soybean oil emulsifying layer was decreased (P < 0.05), while β-sheets and β-turns were increased (P < 0.05). The tryptophan bands and the disulphide bonds were higher in the soybean oil emulsifying layer, which implied a secondary structure, covalent bonding and hydrophobic interactions between the different lipids and MP have distinctive features. Moreover, the absolute value of the zeta potential in the soybean oil emulsifying layer was the highest, and the unit interface membrane protein surface loading (Γ S ) was higher, indicating that the soybean oil could form a more stable emulsifying layer with MP.
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