Evaluation of protein structural changes and water mobility in chicken liver paste batters prepared with plant oil substituting pork back-fat combined with pre-emulsification

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Evaluation of protein structural changes and water mobility in chicken liver paste batters prepared with plant oil substituting pork back-fat combined with pre-emulsification

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作者：Guoyuan Xiong^a ; ^b ; Minyi Han^a ; Zhuangli Kang^a ; Yingying Zhao^a ; Xinglian Xu^a ; ^{xlxus@njau.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Yingying Zhu^a
关键词：Chicken liver paste batters ; Plant oil substitution ; Pre-emulsification ; Pork back-fat ; Water distribution ; Protein structure ; Raman spectroscopy
刊名：Food Chemistry
出版年：2016
出版时间：1 April 2016
年：2016
卷：196
期：Complete
页码：388-395
全文大小：1338 K

文摘

•: Pre-emulsifying back-fat and plant oil increased water- and fat-binding of liver paste batters.
•: Pre-emulsification and substituting above 20% back-fat decreased T_21a, T_21b and T₂₂.
•: Added 20–40% plant oil combined with pre-emulsification decreased α-helix content.
•: Pre-emulsification and plant oil substitution changed Trp and Tyr hydrophobic residues.

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