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Springer (part of Springer Nature), Food Biophysics, 3(10), p. 316-323

DOI: 10.1007/s11483-015-9392-5

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Water and Fat Mobility in Myofibrillar Protein gels Explored by Low-Field NMR

Journal article published in 2015 by Rikke Miklos, Ling-Zhi Cheong, Xuebing Xu ORCID, René Lametsch, Flemming Hofmann Larsen ORCID
This paper is available in a repository.
This paper is available in a repository.

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Abstract

The physicochemical properties of the lipid phase on the water and fat mobility in gels composed of 2 % myofibrillar proteins (MP) and 15 % lipids were investigated by emulsifying activity, water holding capacity and low field nuclear magnetic resonance (LF-NMR) relaxometry. MP-gels were prepared with lard, diacylglycerols (DAG) or sunflower oil. The differences in the fatty acid composition and acylglycerol structure significantly affected the emulsifying capacity of the MP and increased in the order lard