Abstract：The effect of adding different amounts of trehalose to phosphorylated myofibrillar protein (MP) from mantis shrimp on its emulsifying, physicochemical properties and gel properties. The results showed that the emulsifying activity of the phosphorylated MP reached its maximum with the addition of 0.4 mg/mL trehalose. And the emulsion stability was gradually increased with trehalose concentration up to 1.0 mg/mL. The surface hydrophobicity increased with trehalose concentration up to 0.2 mg/mL and then it decreased. Similarly, the turbidity increased with trehalose concentration up to 0.4 mg/mL and then decreased. The foaming capacity (FC) and foam stability (FS) increased first and then decreased with the increase of trehalose concentration. When the concentration of trehalose was 0.4 mg/mL, FC reached the maximum. The water-holding capacity of phosphorylated MP gels increased with trehalose concentration up to 0.4 mg/mL and then decreased, and the gel hardness and whiteness showed the same trend. The gel elasticity gradually increased with trehalose concentration. The differential scanning calorimetric curve showed that adding the proper amount of trehalose was beneficial to stabilize the structure of MP.
2018, Vol. 32 
