Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins

Ultrasonics Sonochemistry

Lin Wang¹  Lujuan Xing¹  Lei Zhou¹  Wangang Zhang¹  Ruyu Zhang¹  Dacheng Kang² 

[1] Key Laboratory of Meat Processing and Quality Control, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China;School of Life Sciences, Linyi University, Linyi, Shandong 276012, China;

关键词: Ultrasound assisted-vacuum tumbling;    Myofibrillar proteins;    Protein oxidation;    Protein structure;    Physicochemical properties;   

DOI  :  

来源: DOAJ

【 摘 要 】

The present research aimed to investigate the effects of high-intensity ultrasound (HIU, 20 kHz, 0 W, 100 W, 300 W and 500 W)-assisted vacuum tumbling (UVT) for 60 min and 120 min on the oxidation and physicochemical properties of the pork myofibrillar proteins (MPs). Compared with the vacuum tumbling (VT) groups without the HIU assistance, the carbonyl content increased, while the total sulfhydryl (SH) content was reduced with the increase of HIU power and treatment time (P < 0.05). The reactive SH content was increased significantly after treated by UVT with 300 W compared with the VT group (P < 0.05) regardless of the treatment time. Similarly, the surface hydrophobicity (S0), the intrinsic tryptophan intensity, and the solubility in the UVT group (300 W) were remarkably higher than those of the VT group (P < 0.05). In contrast, the α-helix content and the particle size of MPs significantly decreased when the HIU power was at 100 W and 300 W (P < 0.05). The results suggest that UVT treatment could change the structure and physicochemical properties of MPs accompanied by protein oxidation.

【 授权许可】

Unknown