Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels

• Published in: Food chemistry 2024-07, Vol.447, p.138904-138904, Article 138904
• Main Authors: Li, Ke, Wang, Lin-Meng, Cui, Bing-Bing, Chen, Bo, Zhao, Dian-Bo, Bai, Yan-Hong
• Format: Article
• Language: English
• Subjects: Animals; breast meat; chicken meat; Chickens; corn; corn oil; denaturation; Emulsification; emulsions; Emulsions - chemistry; enthalpy; food chemistry; gel strength; Gelation; gels; Gels - chemistry; Helianthus annuus; Lipid; meat protein; Meat Proteins; particle size; peanut oil; peanuts; Plant Oils; protein isolates; PSE-like chicken meat; Rheology; soybean oil; soybeans; Sunflower Oil; temperature; Thermal stability; vegetable oil; vegetables; viscosity
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2024.138904

[Display omitted] •Oils improved emulsion gel properties of PSE-like protein isolate (PPI).•The added sunflower oil to PPI enhanced protein thermal stability.•PPI-sunflower oil gel has the highest water binding capacity.•Vegetable oils enhanced secondary structural stability of PPI. To enhance the gel properties of PSE (pale, soft, and exudative)-like chicken meat protein isolate (PPI), the effect of peanut, corn, soybean, and sunflower oils on the gel properties of PPI emulsion gels was investigated. Vegetable oils improved emulsion stability and gel strength and enhanced viscosity and elasticity. The gel strength of the PPI–sunflower oil emulsion gel increased by 163.30 %. The thermal denaturation temperature and enthalpy values were increased. They decreased the particle size of PPI emulsion (P  soybean oil > corn oil ≈ peanut oil > control group.