DOI: 10.12187/2025.03.004
Synergistic effect of chitin particles and proanthocyanidins in improving the gel properties of myofibrillar protein emulsion gels under low salt conditions
WANG Yuntao
GUO Xiuqin
WANG Yu
LI Shengjie
LI Junguang
CHEN Bo
BAI Yanhong
Abstract：To explore new approaches to enhance the gel properties of myofibrillar protein(MP)emulsion gels under low-salt conditions,pre-emulsified vegetable oil was prepared using a complex of chitin particles(CP)and water-soluble proanthocyanidins(PC).This emulsion was then mixed with MP to prepare MP emulsion gels,and the gel properties were studied under low-salt conditions(0.3 mol/L NaCl).Results showed that under low-salt conditions,CP and PC could synergistically improve the gel properties of MP emulsion gels.The CP-PC(3/2)complex,prepared by combining CP and PC in a mass ratio of 3∶2,exhibited lower interfacial tension and zeta potential.The droplets in the emulsion stabilized by the CP-PC(3/2)complex were smaller than those stabilized by CP alone.Moreover,the CP-PC(3/2)-MP emulsion gel prepared with this pre-emulsified vegetable oil exhibited a denser network structure,resulting in higher gel strength(226.79 g)and water holding capacity(97.64％)compared to other samples.Therefore,preparing pre-emulsified vegetable oil emulsions by combining CP and PC is an effective method to improve the quality of emulsified meat product systems under low-salt conditions.
Keywords：chitin particlesproanthocyanidinsemulsion gelmyofibrillar proteingel property
Publication Date：2025-06-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：10( 28-37 )