Mechanisms underlying the changes in the structural, physicochemical, and emulsification properties of porcine myofibrillar proteins induced by prolonged pulsed electric field treatment
Yun Jeong Kim, Dong‐Min Shin, Eun-Jae Oh, Yong Gi Chun, Jung-Kue Shin, Yun-Sang Choi, Bum‐Keun Kim
Abstract
This study aimed to explore how pulsed electric field (PEF) treatment affects the structural, physicochemical, and emulsification properties of porcine-derived myofibrillar proteins (MPs). Increasing PEF treatment induced partial polarization and protein unfolding, resulting in notable denaturation that affected both the secondary and tertiary structures. PEF treatment also improved the solubility and emulsification ability of MPs by reducing their pH and surface hydrophobicity. Confocal laser scanning microscopy confirmed the effective adsorption of MPs and PEF-treated MPs at the oil/water interface, resulting in well-fabricated Pickering emulsions. A weak particle network increased the apparent viscosity in short-term PEF-treated Pickering emulsions. Conversely, in emulsions with long-term PEF-treated MP, rheological variables decreased, and dispersion stability increased. These results endorse the potential application of PEF-treated porcine-derived MPs as efficient Pickering stabilizers, offering valuable insights into the creative use of PEF for enhancing high-quality meat products, meeting the increasing demand for clean-label choices. • Pulsed electric field (PEF) was applied to myofibrillar protein (MP). • PEF induced structural modifications, including polarization and unfolding of MPs. • A porous surface was formed, and solubility increased as a result of PEF treatment. • Time-dependent PEF treatment improved emulsification and dispersion stability. • By utilizing PEF, porcine-derived MPs can serve as effective Pickering stabilizers.