Effect of Pea Resistant Starch on Emulsion Gel Properties and in Vitro Digestibility of Myofibrillar Proteins

被引：0
|
作者：
Chen, Jinyu [1 ]
Hu, Fangyang [1 ,2 ]
Ji, Zhirui [1 ]
Wu, Zijian [1 ,3 ]
机构：
[1] Tianjin Key Laboratory of Food and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin,300134, China
[2] Agriculture and Food Engineering College, Baise University, Baise,533000, China
[3] Key Lab of Agricultural Products Low Carbon Cold Chain (Co-construction of Ministry and Province), Ministry of Agriculture and Rural Affairs, Tianjin,300134, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 24期
关键词：
Covalent bonds - Emulsification - Gels - Nuclear magnetic resonance;
D O I：
10.7506/spkx1002-6630-20240713-118
中图分类号：
学科分类号：
摘要：
In this study, the effects of pea resistant starch type 3 (RS3) at different mass fractions (0%, 2%, 4% and 6%) on the emulsion stability, emulsion gel properties and in vitro digestibility of chicken breast myofibrillar proteins (MP) were analyzed. Fourier transform infrared spectroscopy (FTIR) showed no covalent interaction between MP and pea RS3. The addition of pea RS3 significantly decreased the surface hydrophobicity (P © 2024 Chinese Chamber of Commerce. All rights reserved.
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页码：26 / 35
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