Gel properties and in vitro digestion of sea bass (Lateolabrax japonicus) myofibrillar protein – Lipid composite gels: Focus on lipid type and content

• DOI: 10.1016/j.lwt.2023.115561
• Publication Date: 2023-11-30T16:41:23Z
• Authors: Meijuan Lan; Lin Li; Tongshuai Li; Shaoyun Wang; Tangyu Yang; Shengkai Luo; Xia Zhang; He Xing; Juncheng Chen; Bing Li
• Keywords: Lipid digestion; Lipid droplet; Sunflower oil; Digestion

The effects of lipid type and content on gel digestion properties myofibrillar proteins (MPs) were studied. MPs sol was combined with three types (peanut oil, sunflower lard) different contents (0.5–2%) to obtain composite gels. As for whiteness, no differ observed in gels without or addition. water holding capacity hardness addition increased. Moreover, fourier transform infrared spectra (FTIR) demonstrated 1% emulsion exhibited the highest β-sheet content. confocal laser scanning microscope (CLSM) revealed that networks possessed more densely compared control group. During vitro digestion, high performance liquid chromatography (HPLC) results showed peptide (>10 kDa) lower than group under simulated gastric phase. 2–5 kDa polypeptide higher intestinal illustrated mechanism addition, which can be valuable fabrication functional surimi products.