Effects of Different Concentrations of Eugenol on the Structure and Emulsion Gel Properties of Myofibrillar Protein

被引：0
|
作者：
不同浓度丁香酚对肌原纤维蛋白结构和乳液凝胶特性的影响
机构：
[1] [1,2,Li, Jiaqi
[2] 1,2,Pan, Deyin
[3] 1,Ma, Jinming
[4] Diao, Jingjing
[5] 1,2,Chen, Hongsheng
来源：
Chen, Hongsheng (hsch0608@163.com) | 2025年 / 46卷 / 01期
关键词：
Pore size;
D O I：
10.13386/j.issn1002-0306.2024010299
中图分类号：
学科分类号：
摘要：
To explore the effect of eugenol addition on the gel properties of myofibrillar protein emulsions, this study used porcine myofibrillar protein as the research object and simulated the processing of emulsified sausages. The effects of eugenol concentration (0, 5, 10, 20, 50, and 100 mg/g protein) on the protein secondary structure, gel strength, water retention, water distribution, rheology, and microstructure were determined to investigate the effect of eugenol on protein gel formation. The results showed that the addition of low-concentration eugenol (20 mg/g) significantly improved the gel strength and water retention rate of the protein (P © The Author(s) 2025.
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页码：144 / 151
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