Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion

Lei Zhou; Jinyuan Jiang; Fan Feng; Jingyu Wang; Jiaming Cai; Lujuan Xing; Guanghong Zhou; Wangang Zhang

doi:10.1016/j.carbpol.2023.120679

Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion

Carbohydr Polym. 2023 Jun 1:309:120679. doi: 10.1016/j.carbpol.2023.120679. Epub 2023 Feb 11.

Authors

Lei Zhou¹, Jinyuan Jiang², Fan Feng³, Jingyu Wang⁴, Jiaming Cai⁵, Lujuan Xing⁶, Guanghong Zhou⁷, Wangang Zhang⁸

Affiliations

¹ Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.. Electronic address: judgeaie@163.com.
² Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.. Electronic address: jiangjinyuan1999@163.com.
³ Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.. Electronic address: 2020108066@stu.edu.cn.
⁴ Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.. Electronic address: jimixy8072@yeah.net.
⁵ Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.. Electronic address: jm581117@163.com.
⁶ Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.. Electronic address: lujuanxing@njau.edu.cn.
⁷ Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.. Electronic address: ghzhou@njau.edu.cn.
⁸ Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.. Electronic address: wangang.zhang@njau.edu.cn.

PMID: 36906362
DOI: 10.1016/j.carbpol.2023.120679

Abstract

Improving the qualities of vegetable oil replaced animal fat meat products is particularly fascinating for the development of healthy meat products. This work was designed to investigate the effects of different carboxymethyl cellulose (CMC) concentrations (0.01 %, 0.05 %, 0.1 %, 0.2 %, and 0.5 %) on the emulsifying, gelation, and digestive properties of myofibrillar protein (MP)-soybean oil emulsions. The changes in MP emulsion characteristics, gelation properties, protein digestibility, and oil release rate were determined. Results demonstrated that CMC addition decreased the average droplet size and increased the apparent viscosity, storage modulus, and loss modulus of MP emulsions, and a 0.5 % CMC addition significantly increased the storage stability during 6 weeks. Lower CMC addition (0.01 % to 0.1 %) increased the hardness, chewiness, and gumminess of emulsion gel especially for the 0.1 % CMC addition, while higher CMC (0.5 %) content decreased the texture properties and water holding capacity of emulsion gels. The addition of CMC decreased protein digestibility during the gastric stage, and 0.01 % and 0.05 % CMC addition significantly decreased the free fatty acid release rate. In summary, the addition of CMC could improve the stability of MP emulsion and the texture properties of the emulsion gels, and decrease protein digestibility during the gastric stage.

Keywords: Anion polysaccharide; Centrifugation; Droplet size; Emulsion stability; Meat emulsion gel.

MeSH terms

Animals
Carboxymethylcellulose Sodium*
Emulsions
Gels
Muscle Proteins
Soybean Oil*

Substances

Emulsions
Soybean Oil
Carboxymethylcellulose Sodium
Muscle Proteins
Gels