LAUSR

Abstract The aim of this study was to explore the effect of fatty acid saturation degree on the adsorption behavior of salt-soluble pork proteins at the oil/water interface and to reveal the mechanism between the conformational change of adsorbed proteins and the interfacial adsorption characteristics. Protein conformation, interfacial protein concentration (Γs), interfacial pressure, interfacial rheology and emulsion stability were measured in the oleic acid/linoleic acid/linolenic acid emulsions (OAE/LAE/LNAE). The results showed that the fluorescence intensity of the emulsions all decreased, which implied that tryptophan residues were exposed to the external polar environment and fatty acids influenced the polarity of micro-environment. α-Helix content in the emulsifying layer of OAE was significantly higher (P