Study on emulsifying properties of myofibrillar proteins from Duolang lamb

The objective of this study was to explore the influencing factor and variation of emulsifiability of myofibrillar protein from Duolang sheep.The effects of temperature, p H, myofibrillar protein concentration and Na Cl concentration on the emulsification of myofibrillar protein from Duolang sheep were studied with single factor test method, selecting the emulsifying activity index ( EAI) and emulsifying stability index ( ESI) as indicators. Results showed that EAI and ESI increased at first and then decreased with the rise of temperature, reaching the maximum of 60℃, respectively 0.02m2/ g and 63.21%. When p H was 5, EAI reached a maximum value of 0.04m2/ g and the maximum ESI was reached when p H was 6.EAI and ESI first increased and then decreased with the rising of Na Cl concentration, reaching the maximum at 0.4mol / L, respectively 0.04m2/ g and 50.40%. EAI significantly decreased ( p < 0.05) as myofibrillar protein concentration increased ( p < 0.05) , and ESI reached a maximum value of 49.55%when the myofibrillar protein concentration was 2.0mg / m L. This research provided a theoretical basis for the application of Duolang lamb myofibrillar protein in food processing industry.