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Abstract The effects of l -histidine (His) and l -lysine (Lys) on the emulsifying and interfacial properties of porcine myofibrillar proteins (MPs) at low/high ionic strength were investigated to improve… Click to show full abstract
Abstract The effects of l -histidine (His) and l -lysine (Lys) on the emulsifying and interfacial properties of porcine myofibrillar proteins (MPs) at low/high ionic strength were investigated to improve physical stability of MPs emulsion at low ionic strength. Results showed that His and Lys increased emulsion stability index, and decreased creaming index at low ionic strength, but caused no significant changes in both indexes at high ionic strength. Additionaly, His and Lys increase d the emulsifying activity and apparent viscosity, but decreased the droplet size at both ionic strength. His and Lys also promoted the diffusion of MPs and increase d the interfacial pressure. Meanwhile, the interfacial loading of MPs was increased (p
Journal Title: Lwt - Food Science and Technology
Year Published: 2021
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