Figures (5)  Tables (1)

    • Figure 1. 

      (a) H0 of different proteins (MP, PPP, EPI, and SC). (b) R–SH contents (10−5 mol·mg−1) of different proteins (SC, MP, PPP, and EPI).

    • Figure 2. 

      The absorbance of different active proteins monitored at different times ((a) 0 min, (b) 120 min). The absorbance of (c) MP, (d) PPP, (e) EPI, (f) SC changed at different times (0, 30, 60, 90, 120 min).

    • Figure 3. 

      (a) IFT and (b) dynamic interfacial pressure of O/W interface coated with different proteins (MP, PPP, EPI, and SC).

    • Figure 4. 

      The Ed of different proteins (MP, PPP, EPI, and SC).

    • Figure 5. 

      The competitive adsorption between non-meat proteins (PPP, EPI, and SC) and MP.

    • ProteinKdiff /mN·m−1·s−1/2
      PPP0.5549 ± 0.0084b
      EPI0.5636 ± 0.0103b
      SC0.2956 ± 0.0077c
      MP0.5969 ± 0.0171a
      Values are means ± SD. Different letters (a-c) represent means of Kdiff in same line with differ significantly (p < 0.05).

      Table 1. 

      The Kdiff of meat protein and non-meat proteins.