Investigates food-grade emulsifiers' effects on emulsification stability in golden pomfret myofibrillar protein, suggesting potential for seafood product development.
As amphiphilic molecules, emulsifiers enhance hydrophobic substance-water phase compatibility by reducing interfacial tension. This study investigated the effects of different food-grade emulsifiers on the emulsification characteristics and stability of golden pomfret (Trachinotus ovatus) myofibrillar proteins (TMP). FT-IR, fluorescence spectroscopy, sulfhydryl group analysis, and surface hydrophobicity assays revealed that saponin, lecithin, Tween 80, and Span 80 exhibited synergistic adsorption with TMP at the oil–water interface, improving composite emulsion stability. In contrast, SDS showed antagonistic effects. These emulsifiers significantly enhanced emulsification activity index, emulsification stability index, adsorbed protein percentage, emulsification index, interfacial tension, and rheological properties compared to the control (P < 0.05). This study provides insights into TMP-emulsifier interactions and offers a theoretical basis for developing golden pomfret-based seafood products.
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Wu et al. (2026) studied this question.
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