Properties and oxidative stability of emulsions prepared with myofibrillar protein and lard diacylglycerols
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- 作者：Xiaoqin Diaoa ; b ; Haining Guana ; b ; Xinxin Zhaoa ; Qian Chena ; Baohua Konga ; c ; kongbh63@hotmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Lard diacylglycerols ; Myofibrillar proteins ; Emulsifying property ; Oxidation stability
- 刊名：Meat Science
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：115
- 期：Complete
- 页码：16-23
- 全文大小：1005 K
文摘
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Emulsions were prepared with porcine myofibrillar proteins and lard diacylglycerols.
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The emulsions with glycerolized lard had good emulsion activity and stability.
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The PGL emulsion had smaller droplet sizes that decreased particle aggregation.
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The glycerolized lard had no adverse effects on the oxidation stability of emulsions.
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