Characteristics of <scp>OSA</scp> modified starch‐based Pickering emulsion and its application to myofibrillar protein gel
Mangang Wu, Yuyu Xu, Chen Gu, Jiahao Wang, Qingling Wang, Peipei Yin, Tianhao Zhu, Qing Yin, Xinxin Zhao, Du‐Xin Jin, Rui Liu, Qingfeng Ge, Hai Yu
Abstract
Abstract BACKGROUND Pickering emulsions prepared with octenyl succinic anhydride‐modified starch (OSAS) show significant promise as replacements for animal fat. However, the underlying mechanism of incorporating an OSAS‐based Pickering emulsion into a myofibrillar protein (MP) gel and its impact on the gel properties remain poorly understood. In this study, the effects of OSAS at varying concentrations (0–10.0 g kg −1 ) on the stability of Pickering emulsion and the resultant gel properties of MP were investigated. RESULTS Emulsion stability was assessed using a stability analyzer, revealing a significant enhancement with increasing OSAS concentration. Compared with MP gel, the incorporation of the OSAS‐based Pickering emulsion markedly improved the texture of the composite gels, increasing the gel hardness from 0.28 to 0.66 N. Moreover, water‐holding capacity of composite gels rose from 28.5% to 61.2%, with a notable increase in immobilized water and a decrease in mobilized water. Rheological analysis revealed that the interactions of modified starch with MP and water molecules bolstered the elastic modulus of the gels. Additionally, the presence of OSAS‐stabilized emulsions led to reduced surface hydrophobicity and sulfhydryl content of proteins in the gels, while partially inhibiting protein oxidation. CONCLUSION OSAS, notably at a high concentration, improved the physical stability of Pickering emulsion and the properties of MP gel. This research provides fundamental insights for the development of high‐quality emulsified meat products. © 2024 Society of Chemical Industry.