Improving the rheological and tribological properties of emulsion-filled gel by ultrasound-assisted cross-linked myofibrillar protein emulsion: Insight into the simulation of oral processing
This study aimed to investigate the effect of ultrasound-assisted cross-linking of myofibrillar protein (MP) emulsions on the enhancement of rheological and tribological properties of emulsion-filled gel. The micro-morphology, texture, water hold capacity (WHC), chemical forces, linear shear rheolog...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Ultrasonics Sonochemistry |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417724004541 |
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| author | Ye Tao Jiaming Cai Peng Wang Lei Zhou Jiale Chai Zixu Wang Xinglian Xu |
| author_facet | Ye Tao Jiaming Cai Peng Wang Lei Zhou Jiale Chai Zixu Wang Xinglian Xu |
| author_sort | Ye Tao |
| collection | DOAJ |
| description | This study aimed to investigate the effect of ultrasound-assisted cross-linking of myofibrillar protein (MP) emulsions on the enhancement of rheological and tribological properties of emulsion-filled gel. The micro-morphology, texture, water hold capacity (WHC), chemical forces, linear shear rheological behavior, large amplitude oscillatory shear (LAOS), oil-released content, and simulated oral friction of the water-filled gel (WP-G), the original MP fabricated emulsion-filled gel (NP-G), the crosslinked MP fabricated emulsion-filled gel (NPG-G), and the ultrasound treated crosslinked MP fabricated emulsion-filled gel (NPGU-G) were determined. Results indicated that emulsion as filler phase significantly improved the rheological and tribological properties of the gel, especially for the ultrasound-assisted MP emulsion-filled gel (NPGU-G) group, the smaller droplet size of emulsion contributed to the density and structural uniformity of the gel. Based on the excellent hydrophobic interaction between emulsion droplets and protein matrix, the NPGU-G group presented enhanced hardness, gumminess, chewiness, hydrophobic interaction, creep-recovery behavior, and the retarded transition of nonlinear response. Furthermore, the lower oil-released content and reduced friction coefficient in the NPGU-G group also indicated that the smaller emulsion droplets contributed to the gel quality and mouth lubrication. Consequently, this study demonstrated that ultrasound-assisted cross-linked MP emulsion with smaller droplets can be successfully filled into gel structures, form a denser network structure, and improve the quality of the emulsion-filled gel. |
| format | Article |
| id | doaj-art-721c8608717045059a33e6b87e971f4f |
| institution | Kabale University |
| issn | 1350-4177 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj-art-721c8608717045059a33e6b87e971f4f2025-01-11T06:38:50ZengElsevierUltrasonics Sonochemistry1350-41772025-01-01112107205Improving the rheological and tribological properties of emulsion-filled gel by ultrasound-assisted cross-linked myofibrillar protein emulsion: Insight into the simulation of oral processingYe Tao0Jiaming Cai1Peng Wang2Lei Zhou3Jiale Chai4Zixu Wang5Xinglian Xu6State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaState Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaState Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaState Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaState Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaState Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCorresponding author.; State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaThis study aimed to investigate the effect of ultrasound-assisted cross-linking of myofibrillar protein (MP) emulsions on the enhancement of rheological and tribological properties of emulsion-filled gel. The micro-morphology, texture, water hold capacity (WHC), chemical forces, linear shear rheological behavior, large amplitude oscillatory shear (LAOS), oil-released content, and simulated oral friction of the water-filled gel (WP-G), the original MP fabricated emulsion-filled gel (NP-G), the crosslinked MP fabricated emulsion-filled gel (NPG-G), and the ultrasound treated crosslinked MP fabricated emulsion-filled gel (NPGU-G) were determined. Results indicated that emulsion as filler phase significantly improved the rheological and tribological properties of the gel, especially for the ultrasound-assisted MP emulsion-filled gel (NPGU-G) group, the smaller droplet size of emulsion contributed to the density and structural uniformity of the gel. Based on the excellent hydrophobic interaction between emulsion droplets and protein matrix, the NPGU-G group presented enhanced hardness, gumminess, chewiness, hydrophobic interaction, creep-recovery behavior, and the retarded transition of nonlinear response. Furthermore, the lower oil-released content and reduced friction coefficient in the NPGU-G group also indicated that the smaller emulsion droplets contributed to the gel quality and mouth lubrication. Consequently, this study demonstrated that ultrasound-assisted cross-linked MP emulsion with smaller droplets can be successfully filled into gel structures, form a denser network structure, and improve the quality of the emulsion-filled gel.http://www.sciencedirect.com/science/article/pii/S1350417724004541Myofibrillar proteinEmulsion-filled gelGel structuresLarge amplitude oscillatory shearTribology |
| spellingShingle | Ye Tao Jiaming Cai Peng Wang Lei Zhou Jiale Chai Zixu Wang Xinglian Xu Improving the rheological and tribological properties of emulsion-filled gel by ultrasound-assisted cross-linked myofibrillar protein emulsion: Insight into the simulation of oral processing Ultrasonics Sonochemistry Myofibrillar protein Emulsion-filled gel Gel structures Large amplitude oscillatory shear Tribology |
| title | Improving the rheological and tribological properties of emulsion-filled gel by ultrasound-assisted cross-linked myofibrillar protein emulsion: Insight into the simulation of oral processing |
| title_full | Improving the rheological and tribological properties of emulsion-filled gel by ultrasound-assisted cross-linked myofibrillar protein emulsion: Insight into the simulation of oral processing |
| title_fullStr | Improving the rheological and tribological properties of emulsion-filled gel by ultrasound-assisted cross-linked myofibrillar protein emulsion: Insight into the simulation of oral processing |
| title_full_unstemmed | Improving the rheological and tribological properties of emulsion-filled gel by ultrasound-assisted cross-linked myofibrillar protein emulsion: Insight into the simulation of oral processing |
| title_short | Improving the rheological and tribological properties of emulsion-filled gel by ultrasound-assisted cross-linked myofibrillar protein emulsion: Insight into the simulation of oral processing |
| title_sort | improving the rheological and tribological properties of emulsion filled gel by ultrasound assisted cross linked myofibrillar protein emulsion insight into the simulation of oral processing |
| topic | Myofibrillar protein Emulsion-filled gel Gel structures Large amplitude oscillatory shear Tribology |
| url | http://www.sciencedirect.com/science/article/pii/S1350417724004541 |
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