The effects of oil droplet size and the formation of an interfacial protein film (IPF) on silver carp myofibrillar protein (MP)–oil composite gels were studied. MP- or Tween 80-stabilized camellia seed oil emulsions with different droplet sizes were prepared and added to MPs to prepare composite gels. The oil droplet size of the Tween 80-stabilized emulsion was significantly smaller (p < 0.05) than that of the MP-stabilized emulsion with the same homogenization speed. However, polymerization of Tween 80-stabilized emulsions during the preparation of the composite gels was found. Composite gels with the MP-stabilized emulsions of a small droplet size showed significantly improved water-holding capacity, texture, and dynamic rheological properties. Interfacial shear rheology studies revealed that the storage modulus (G’) of the MP-stabilized emulsion composite gels was higher than that of the Tween 80-stabilized gels, and the tan δ of the MP-stabilized oil emulsion composite gels was smaller than that of the Tween 80-stabilized gels, indicating that stronger elastic gel structures were formed. These results suggested that the IPF formed in the MP-stabilized emulsion helped stabilize the oil droplets embedded in the protein gel network, and the smaller the droplet size, the more stable the composite gel. This work provides a better understanding of how oil emulsions interact with protein and affect the properties of MP–oil composite gels.
Effects of plasticizers on the properties of fish myofibrillar protein film
