Effects of Tenebrio molitor protein emulsion on the properties, and structure of myofibrillar protein gel

In this study, the effects of Tenebrio molitor protein (TMP) emulsions (TMPEs) on the gel properties, and protein structure of chicken myofibrillar proteins (MPs) were investigated. The gaps in the gel were filled by the addition of TMPs, and the stability of the gel structure was optimized using the close combination of TMPs and MP. Furthermore, the viscoelasticity, gel strength, gel whiteness, water holding capacity, and digester yield of the MP gel were enhanced after adding 4-8%TMPEs. Specifically, 8%TMPEs improved the energy storage modulus of the gel, and the MP gel exhibited thorough and uniform three-dimensional network structure. Moreover, the addition of 8%TMPEs induced protein structure development, its beta-sheet content reached 45.13 +/- 1.40%, and WHC reached 80.82%. Moreover, the addition of 8% TMPEs enhanced the hydrophobic interactions in the MP gel. However, the introduction of excess TMPEs (10%) reduced the continuation of the gel network and shaped the gel structure. Overall, TMPEs can enhance the molecular structure of the MP gels and promote intermolecular interactions, offering significant potential for applications in the meat industry.