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| Effects of Flaxseed Gum on the Interfacial Properties and Stability of Myofibrillar Protein-Stabilized Emulsions |
| GUO Dongxue, TANG Yueli, JIA Na, LIU Dengyong |
| 1. College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; 2. Meat Innovation Center of Liaoning Province, Jinzhou 121013, China |
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Abstract This study explored the effect of flaxseed gum (FG) on the interfacial properties and stability of myofibrillar protein (MP)-stabilized emulsions. The effects of using different concentrations of FG (0.8%, 1.0%, and 1.2%) alone or in combination with MP as emulsifiers on the storage stability, rheological properties, zeta potential, microstructure, interfacial adsorption, and swelling characteristics of emulsions were analyzed. The results showed that at an FG mass fraction of 1.2%, the best emulsion stability was observed. The addition of FG enhanced the electrostatic interaction and apparent viscosity of MP-stabilized emulsions. The microstructure analysis indicated that the oil droplet distribution of the emulsion formed by high concentrations of FG and MP was relatively uniform and consistent. The amount of protein adsorbed at the interface slightly increased with increasing FG concentration, and FG had a negative impact on the molecular diffusion, penetration and rearrangement behaviors of MP. Enhanced interaction between FG and MP contributed to the formation of a highly elastic film at the oil-water interface. It can be seen that FG can enhance the stability of MP-stabilized emulsion and has the potential for use in the production and development of low-fat emulsified meat products.
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2026, Vol. 40 
