Affiliation:
1. College of Life Science Langfang Normal University Langfang 065000 China
2. Hebei Key Laboratory of Animal Diversity Langfang 065000 China
3. Langfang Key Laboratory of Food Nutrition and Safety Langfang China
4. Langfang Key Laboratory of Microbial Fermentation Langfang China
5. Technology Innovation Center for Utilization of Edible and Medicinal Fungi in Hebei Province Langfang 065000 China
Abstract
SummaryMyofibrillar proteins (MP) and two forms of nanocellulose (cellulose nanofibers [CNFs] and cellulose nanocrystals [CNCs]) were used to prepare oil‐in‐water emulsion. The effect of CNFs and CNCs on the properties of pork MP‐lard emulsion was studied by analysing the emulsion index, microstructure, oil droplet size, zeta potential and rheological behaviour of emulsion. The results showed that both CNFs and CNCs improved MP‐lard emulsion stability. At the same nanofiber concentration, the creaming index of CNFs stabilised emulsion was lower than that of CNCs stabilised emulsion, especially at the concentration of 0.5%, emulsion prepared with CNFs has no phenomenon of creaming index, while emulsion prepared with CNCs still has creaming index phenomenon. At the same nanofiber concentration, the oil droplet distribution of CNFs stabilised emulsion was more uniform, especially at low concentrations (≤0.5%). At higher cellulose concentration (≥0.75%), the particle size of CNFs stabilised emulsion was larger than that of CNCs stabilised emulsion. CNFs stabilised emulsion had a higher zeta potential and modulus than that of CNCs stabilised emulsion and the emulsion formed by CNFs was more viscoelastic.
Subject
Industrial and Manufacturing Engineering,Food Science