Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins

Amiri, Amir; Sharifian, Parisa; Soltanizadeh, Nafiseh

doi:10.1016/j.ijbiomac.2017.12.167

Cited by 288 publications

(180 citation statements)

References 42 publications

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“…When HIU (100 and 300 W) is applied directly to beef myofibrillar proteins for 10, 20, and 30 min, the pH of the protein extract also increases from the first 10 min of sonication. In the case of myofibrillar proteins, the pH increment has recently been attributed to a denaturation of proteins and the production of free radicals that interact with protein side chains, resulting in a decrease of protein acidic groups (Amiri, Sharifian, & Soltanizadeh, ).…”

Section: Resultsmentioning

confidence: 99%

Time matters when ultrasonicating beef: The best time for tenderness is not the best for reducing microbial counts

Diaz‐Almanza

Reyes-Villagrana

Alarcón-Rojo

et al. 2019

J Food Process Engineering

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Research on the effects of high‐intensity ultrasound (HIU) on meat quality properties shows contradictory results. The latter has been sometimes attributed to limited exposure time, not enough to cause cellular modifications. This study evaluated the effect of different exposure times (0, 10, 20, and 40 min) of HIU (37 kHz, 90 W cm−2) on physicochemical properties including; pH, color, tenderness, and microbial counts of two different portions of beef Longissimus lumborum (cranial–caudal). No significant effect of loin portion was observed (p > .05). Ultrasonication time caused a 20.7% toughness reduction of beef (p < .05). However, ultrasonication time also increased hue from 0.62 to 0.76 from red to orange values (p < .05), but it did not affect important coordinates such as a* or C*. Ultrasound caused an increase in the pH from 5.46 to 5.6 (p < .05), but pH was not affected by the time. The highest tenderness was achieved at 40 min of sonication. Significant reductions of mesophiles, psychrophiles, and coliforms were observed after ultrasonication when compared to control (p < .05). The best ultrasonic condition for microbial reduction was at 10 min, when the lowest microorganism counts were achieved, with a subsequent growth when increasing ultrasonication time. Practical Applications High‐intensity ultrasound application appears to be a promising method to increase tenderness in beef. However, optimum time, intensity, and methodology for its application have to be defined, because the variations may affect other quality characteristics such as color or microbial contamination. To find ideal parameter values may help the industry to take decisions on the design of specialized equipment for ultrasonication of meat.

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Section: Resultsmentioning

confidence: 99%

Time matters when ultrasonicating beef: The best time for tenderness is not the best for reducing microbial counts

Diaz‐Almanza

Reyes-Villagrana

Alarcón-Rojo

et al. 2019

J Food Process Engineering

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“…The formation of foam is related to the surface hydrophobicity and structural flexibility of the proteins (Amiri et al , ). Figure c demonstrates that ultrasound treatment significantly increased the FC and FS of the treated BBPI compared to the native BBPI, and this result might be related to the exposure of hydrophobic regions and a reduction of interfacial tension via unfolding of the BBPI molecules, which would be consistent with the FT‐IR data (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…The G' of the native and treated BBPI gels decreased during the initial heating process, indicating the gel networks might not have been completely formed. During the later heating process, the G' of treated BBPI gels sharply increased, and this was probably due to the ultrasound treatment inducing opening of the protein chain and, subsequently, improving the formation of junction zones via hydrogen bonding (Amiri et al , ). During the holding period (90 °C, 20 min), a significant increase in the strength of the gels was observed, and the network transformed from a viscous sol to elastic gel.…”

Section: Resultsmentioning

confidence: 99%

Application of ultrasound treatment for modulating the structural, functional and rheological properties of black bean protein isolates

Zhou

Teng

et al. 2019

Int J of Food Sci Tech

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Summary The modulating effect of ultrasound treatments at varying powers and times on the structural and functional properties of black bean protein isolate (BBPI) was investigated. Compared with native BBPI, low‐power (150 W) and medium‐power (300 W) ultrasound treatments increased the solubility, foaming and emulsifying properties of BBPI, especially at 300 W, 24 min. This effect arises predominantly due to increased exposure of hydrophobic groups, which serve to increase the interactions between the protein and water molecules. Additionally, an increase in the protein surface activity improved the absorption of protein molecules at the oil–water and air–water interfaces. Rheology data showed that increased hydrophobic and hydrogen‐bonding interactions improved the water‐holding capacity of BBPI gels following ultrasound treatment. However, high‐power (450 W) ultrasound treatment weakened the functional properties of BBPI, and this was likely due to the formation of macromolecular BBPI aggregates. Overall, this study indicates that ultrasound treatment could be a promising approach for modulating other plant protein resources as well as expanding the application of black bean protein.

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“…Ultrasonication is a novel method used to accelerate the thawing of frozen food . Ultrasonication uses wave energy at a frequency (20 kHz) higher than the human hearing threshold and can be classified into two frequencies: high‐frequency, low‐intensity (100 kHz to 1 MHz, power < 1 W cm −2 ); and low‐frequency, high‐intensity (20–100 kHz, 10 < power < 100 W cm −2 ) …”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasonic thawing on the water‐holding capacity, physicochemical properties and structure of frozen tuna (Thunnus tonggol) myofibrillar proteins

Sun

et al. 2019

J Sci Food Agric

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BACKGROUND The effect of ultrasonic thawing (0, 160, 280, 400 W) on water‐holding capacity (WHC), physicochemical properties and structure of tuna myofibrillar proteins was investigated. RESULTS Thawing time was shown to decrease and thawing loss to increase significantly (P < 0.05) as power increased (160–400 W), whereas there was no significant difference (P > 0.05) in cooking loss. Changes in T2 relaxation time were investigated using low‐field nuclear magnetic resonance. Ultrasonic thawing could significantly (P < 0.05) improve the immobilised water content compared to the control (0 W). surface hydrophobicity decreased significantly and then increased significantly (P < 0.05), whereas there was no significant difference (P > 0.05) in the reactive sulfhydryl content as power was increased. Tuna thawed at 280 W suffered fewer negative effects on its microstructure. Roman spectral date showed that the α‐helix changed to a random coil and β‐turn as power was increased (up to 400 W). CONCLUSION The application of ultrasonic thawing at a specified power was showed to be a beneficial process when used in the seafood industry, but application of excessive power resulted in lower WHC and structural changes to myofibrillar proteins. © 2019 Society of Chemical Industry

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Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins

Cited by 288 publications

References 42 publications

Time matters when ultrasonicating beef: The best time for tenderness is not the best for reducing microbial counts

Time matters when ultrasonicating beef: The best time for tenderness is not the best for reducing microbial counts

Application of ultrasound treatment for modulating the structural, functional and rheological properties of black bean protein isolates

Effect of ultrasonic thawing on the water‐holding capacity, physicochemical properties and structure of frozen tuna (Thunnus tonggol) myofibrillar proteins

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