Enhancing emulsification and gelation properties of porcine myofibrillar protein under low NaCl by lipoxygenase from volvaria volvacea

The objective of this research was to present an alternate approach for enhancing the emulsification and gelation properties of porcine MP under low NaCl conditions (0.1 M). This was achieved by utilizing lipoxygenase from Volvaria volvacea (vvLOX). Addition of vvLOX from 0 to 1000 U/mL, gradually decreased the protein particle size, polydispersity index, and zeta potential values at same time increased the emulsion activity and stability index of the MP emulsion. Additionally, the gel strength and water holding capability of the MP gel also increased. At a concentration of 0.1 M NaCl, the application of vvLOX treatment resulted in a compact gel matrix for the MP gel, as evidenced by measurements of dynamic viscoelasticity and microstructure. The mechanism of enhancing emulsification and gelation properties by vvLOX addition could attribute to decreasing the dispersion of particle sizes and increasing the repulsive forces between droplets.