The role of different ionic celluloses in modulating myofibrillar protein gelation through high internal phase Pickering emulsions.

Abstract

Understanding and modulating myofibrillar protein (MP) gelation is essential for the rational design of processed meat products. This study investigated the effects of high internal phase Pickering emulsions (HIPPEs) stabilized by pea protein (PP) and different ionic celluloses, cationic (PQC), non-ionic (HPMC), and anionic (CMC), on the gel properties and underlying mechanisms of MP composite gels. HIPPEs were incorporated into MP gels at a 30% substitution level (w/w, based on total gel formulation), and their effects on water retention, texture and color, physicochemical properties, rheological behavior, secondary structure, water distribution, and microstructure were systematically evaluated. Results indicated that all HIPPEs significantly improved gel properties, with PP-PQC HIPPEs exhibiting the most pronounced enhancements: smallest particle size, highest water-holding capacity (WHC), superior texture, and most compact gel network. The incorporation of HIPPEs promoted protein unfolding, increased surface hydrophobicity, facilitated the conversion of α-helices to β-sheets, and encouraged disulfide bond formation, leading to a denser and more uniform gel structure. These findings demonstrate that ionic cellulose-based HIPPEs, especially those stabilized by cationic cellulose, can effectively modulate MP gelation, offering a promising strategy for developing high-quality, reduced-fat meat products.