Evaluation of protein structural changes and water mobility in chicken liver paste batters prepared with plant oil substituting pork back-fat combined with pre-emulsification

卷:196

Xiong, Guoyuan ; Han, Minyi ; Kang, Zhuangli ; Zhao, Yingying ; Xu, Xinglian ; Zhu, Yingying

Nanjing Agr Univ

关键词: Chicken liver paste batters;    Plant oil substitution;    Pre-emulsification;    Pork back-fat;    Water distribution;    Protein structure;    Raman spectroscopy;   

DOI  :  10.1016/j.foodchem.2015.09.068

学科分类：食品科学和技术

【 摘 要 】

Protein structural changes and water mobility properties in chicken liver paste batters prepared with plant oil (sunflower and canola oil combinations) substituting 0-40% pork back-fat combined with pre-emulsification were studied by Raman spectroscopy and low-field nuclear magnetic resonance (NMR). Results showed that pre-emulsifying back-fat and plant oil, including substituting higher than 20% back-fat with plant oil increased the water- and fat-binding (p < 0.05) properties, formed more even and fine microstructures, and gradually decreased the NMR relaxation times (T-21a, 7(21b) and T-22), which was related to the lower fluid losses in chicken liver paste batters. Raman spectroscopy revealed that compared with a control, there was a decrease (p < 0.05) in alpha-helix content accompanied by an increase (p < 0.05) in beta-sheet structure when substituting 20-40% back-fat with plant oil combined with pre-emulsification. Pre-emulsification and plant oil substitution changed tryptophan and tyrosine doublet hydrophobic residues in chicken liver paste batters. (C) 2015 Elsevier Ltd. All rights reserved.