期刊
FOOD BIOPHYSICS
卷 10, 期 3, 页码 316-323出版社
SPRINGER
DOI: 10.1007/s11483-015-9392-5
关键词
Diacylglycerols; DAG; LF-NMR; Lipids; Gel stability; Myofibrillar proteins
The physicochemical properties of the lipid phase on the water and fat mobility in gels composed of 2 % myofibrillar proteins (MP) and 15 % lipids were investigated by emulsifying activity, water holding capacity and low field nuclear magnetic resonance (LF-NMR) relaxometry. MP-gels were prepared with lard, diacylglycerols (DAG) or sunflower oil. The differences in the fatty acid composition and acylglycerol structure significantly affected the emulsifying capacity of the MP and increased in the order lard < DAG < sunflower oil. The water holding capacity was significantly lower in gels containing sunflower oil compared to lard and DAG, which was reflected in the NMR relaxation profile. No significant differences in the water and fat mobility were observed between lard and DAG as determined by LF-NMR, which was in agreement with the water holding capacity. The physical state of the lipid at temperatures below the MP-gel setting temperature was found to be determinant for the gel stability.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据