A Method for Determining the Emulsifying Capacity of Porcine Muscle Protein

Abstract

Abstract: A method for determining the emulsifying capacity of porcine muscle protein was developed by determining optimal experimental conditions for the emulsification of soybean oil by means of one-factor-at-a-time experiments and validation experiments. The results showed that when its homogenate at pH 6.25 was sheared at 8000 r/min and ambient temperature for 10 s and then left to stand for 10 min, the emulsifying capacity of porcine muscle protein was 55 mL of soybean oil per gram of sample, which was in basic agreement with 53 mL of soybean oil per gram of sample obtained by shearing at 8000 r/min for 10 s and then standing for 30 min. In conclusion, reliable and applicable experimental conditions for determining the emulsifying capacity of porcine muscle protein have been established.

Key words: meat protein, soybean oil, emulsification

CLC Number:

TS 251.1

References

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