Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 57, Issue 2, Pages 1173-1185Publisher
WILEY
DOI: 10.1111/ijfs.15487
Keywords
Emulsion properties; high-intensity ultrasound; interfacial properties; myofibrillar protein
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Funding
- Initial Funding of Scientific Research for the Introduction of Talents from Northeast Forestry University
- National Natural Science Foundation of China [31801615]
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The study found that high-intensity ultrasound treatment induced conformational changes and improved physicochemical properties of scallop myofibrillar protein, resulting in enhanced emulsifying properties, rheological properties, and storage stability of the emulsions.
In this study, the effect of high-intensity ultrasound (HIUS) (200 and 400 W for 0, 5, 10 and 15 min respectively) on conformational changes, physicochemical, rheological and emulsifying properties of scallop (Patinopecten yessoensis) myofibrillar protein (SMP) was investigated. HIUS-treated SMP had lower alpha-helix content and higher beta-sheet content compared with the native SMP. HIUS treatment induced the unfolding of SMP and increased the surface hydrophobicity. The particle size of SMP decreased and the absolute zeta-potential increased after ultrasonication, which in turn increased the solubility of SMP. The conformational changes and the improvement of physicochemical properties of SMP increased the ability for SMP to lower the interfacial tension at the oil-water interface and increased the percentage of adsorbed protein. As a result, the emulsifying properties, rheological properties of SMP and storage stability of emulsions were also improved. In conclusion, HIUS treatment has future potential for improving the emulsifying properties of SMP.
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