M133 1281 0

To incorporate a plant-based source of ω-3 fatty acids into the scallop analogs, flaxseed oil-in-water emulsions were fabricated. Initially, 1% (w/w) pea protein powder was dissolved in sodium phosphate buffer overnight at 4 °C. The pH of this mixture was then adjusted to 7.0 using NaOH or HCl solutions. Coarse oil-in-water emulsions were created by blending the oil phase (10% w/w) and aqueous phase (90% w/w) using a high-shear mixer (M133/1281-0, Biospec Products Inc., Bartlesville, OK) for 2 min at 9000 rpm. Subsequently, this coarse emulsion underwent three passes through a microfluidizer (Microfluidics, Newton, MA, USA) operating at 12,000 psi to produce a fine emulsion. (It should be noted that coarse flaxseed emulsions could be incorporated into scallop analogs if a microfluidizer was not available).

An aqueous phase was produced by dissolving 1% w/w WPI into phosphate buffer solution (5 mM, pH 7.0). This sample was then passed through a filter (0.45 μm) to eliminate insoluble particles that might block the homogenizer. Emulsion premixes were produced by combining 10% w/w of corn oil with 90% w/w of aqueous phase using a high-shear mixer for 2 min (M133/1281-0, Biospec Products, Inc., ESGC, Switzerland). The droplet size was then reduced further by passing the emulsion three times through the interaction chamber (F20Y) of a microfluidizer (M110Y, Microfluidics, Newton, MA) at 11,000 psi. The fine emulsions produced were then diluted to either 8% or 4% w/w oil content with buffer solution before using.