Effects of Tenebrio molitor protein emulsion on the properties, and structure of myofibrillar protein gel

• DOI: 10.1016/j.lwt.2023.115511
• Publication Date: 2023-11-16T01:25:15Z
• Authors: Mengman Wang; Yaqi Zhao; Manyu Wang; Zhiguo Zhang; Ming Huang; Ke Wang; Junhua Shao; Jingxin Sun
• Keywords: Network Structure; Myofibril

In this study, the effects of Tenebrio molitor protein (TMP) emulsions (TMPEs) on gel properties, and structure chicken myofibrillar proteins (MPs) were investigated. The gaps in filled by addition TMPs, stability was optimized using close combination TMPs MP. Furthermore, viscoelasticity, strength, whiteness, water holding capacity, digester yield MP enhanced after adding 4–8%TMPEs. Specifically, 8%TMPEs improved energy storage modulus gel, exhibited thorough uniform three-dimensional network structure. Moreover, induced development, its β-sheet content reached 45.13 ± 1.40%, WHC 80.82%. 8% TMPEs hydrophobic interactions gel. However, introduction excess (10%) reduced continuation shaped Overall, can enhance molecular gels promote intermolecular interactions, offering significant potential for applications meat industry.