Impact of solid-to-liquid lipid ratio on the gelation and emulsion properties of lamb myofibrillar protein gels
Absalimova M. Lee J. Xiong Y.L. Song H. Kim S.-H. Jo Y.-J. Choi M.-J.
May 2025Elsevier Ltd
Food Research International
2025#208
The effects of different olive and coconut oil ratios on the physicochemical and rheological properties of lamb myofibrillar protein emulsion gels were investigated. Solid fat index and viscosity analyses revealed that optimal solid-to-liquid fat ratios enhanced gel strength and emulsion stability by forming dense protein-fat interfacial layers. Medium-chain triglycerides of coconut oil contribute to increased viscosity at lower temperatures, whereas excessive amounts (>60 % of total lipid) disrupt the protein matrix and weaken the gel strength. Fourier-transform infrared spectroscopy analysis showed that moderate coconut oil levels promoted α-helix formation, improving protein stability and water-holding capacity, whereas excessive incorporation led to random coil formation and lower water retention. Rheological analysis confirmed the highest storage modulus at 40 %–60 % coconut oil, supporting the strongest gel network. The morphological analysis revealed smaller and more uniformly distributed pores at optimal ratios, corresponding to superior mechanical strength and stability. These findings demonstrate the critical role of the oil composition in determining the structural and functional properties of emulsion gels.
Coconut oil , Emulsion gel , Lamb myofibrillar protein , Olive oil , Rheological properties , Solid fat index
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Department of Food Technology, Almaty Technological University, Almaty, 050012, Kazakhstan
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, South Korea
Department of Animal and Food Sciences, University of Kentucky, Lexington, 40546, KY, United States
Department of Stem Cell and Regenerative Biotechnology, KIT, Konkuk University, Seoul, 05029, South Korea
Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, 05029, South Korea
Department of Marine Bio Food Science, Gangneung-Wonju National University, Gangwon, Gangneung, 25457, South Korea
Department of Food Technology
Department of Food Science and Biotechnology of Animal Resources
Department of Animal and Food Sciences
Department of Stem Cell and Regenerative Biotechnology
Department of Crop Science
Department of Marine Bio Food Science
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