Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties

Ultrasonics Sonochemistry

Jian Zhang¹  Xinrong Zhu²  Shiling Lu³  Xiaorong Deng⁴  Lianfu Zhang⁴  Xin Guo⁴  Ling Hu⁴  Yigang Ma⁴  Yongdong Lei⁴ 

[1] Changji Hui Autonomous Prefecture Institute for Drug Control, Changji, Xinjiang 831100, China;Corresponding authors.;State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China;School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China;

关键词: Ultrasound;    Coregonus peled;    Myofibrillar proteins;    Protein structure;    Emulsifying properties;   

DOI  :  

来源: DOAJ

【 摘 要 】

This study evaluated the effects of high intensity ultrasonication (HIU, 100, 150, 200, and 250 W) and treatment time (0, 3, 6, 9, and 12 min) on the structure and emulsification properties of myofibrillar proteins (MPs) from Coregonus peled. These investigations were conducted using an ultrasonic generator at a frequency of 20 kHz (ultrasonic probe). Analysis of the carbonyl content and total number of sulfhydryl groups showed that HIU significantly improved the oxidative modification of MPs (P < 0.05). SDS-PAGE profiling showed significant degradation of the myosin heavy chain (P < 0.05). In addition, Fourier transformed infrared spectroscopy (FTIR) revealed that HIU altered these treated MP secondary structures, this was due to molecular unfolding and stretching, exposing interior hydrophobic groups. Particle size analysis showed that HIU treatment reduced particle sizes. Solubility, emulsification capacity, and emulsion stability were improved significantly, and each decreased with an increase in treatment time (up to 12 min), indicating aggregation with prolonged sonication. These results indicate that HIU could improve the emulsification properties of MPs from C. peled, demonstrating a promising method for fish protein processing.

【 授权许可】

Unknown