Effect of different time of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein

Zou, Ye; Hu, Yang; Li, P.P.; Zhang, M.H.; Zhang, X.X.; Xu, Weimin; Wang, D.Y.

doi:10.3382/ps/pey502

Cited by 70 publications

(44 citation statements)

References 58 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A perpendicular strip (10×10×50 mm) of 1 cm 2 area was cut from each muscle sample. The test speed was set at 150 mm/min and the trigger force was 200 g, and 6 technical replicates per sample were tested [7].…”

Section: Methodsmentioning

confidence: 99%

“…Low frequency ultrasound (20 to 100 kHz) is an emerging technology that can induce chemical, biological and mechanical actions in meat [6]. The micro-channels, micro-stirring, high-temperature, high-pressure and free radicals caused by ultrasound are conducive to accelerating material transport and causing textural or structural transformations in meat and meat products [7]. Studies have indicated that ultrasonication gives rise to increased thickness of filaments [8].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The influence of ultrasound and adenosine 5’-monophosphate marination on tenderness and structure of myofibrillar proteins of beef

Zou

Zhang

et al. 2019

Asian-Australas J Anim Sci

View full text Add to dashboard Cite

Objective The aim was to investigate the influence of ultrasound and adenosine 5′-monophosphate (AMP) marination (UAMP) on tenderness and structure of myofibrillar proteins of beef. Methods Five groups, the untreated meat (Control), deionized water marination (DW), ultrasound followed by DW (UDW), AMP marination (AMP), and ultrasound followed by AMP (UAMP) were studied. Myofibrillar fragmentation, cooking loss, shear force, thermograms, histological observation of meats and myofibrillar proteins properties were investigated in these different treatments. Results The results showed that UAMP significantly increased myofibrillar fragmentation index from 152 (Control), 231 (AMP), and 307 (UDW) to 355 (p<0.05), respectively. The lowest cooking loss, shear force and peak denaturation temperature were observed in UAMP. In histological observation, UDW and UAMP had more fragmented muscular bundles than the others. Furthermore, a drastic increase in α-helix and decrease in β-sheet of myofibrillar proteins was observed in UAMP, implying the disaggregation of protein samples. The synchronous fluorescence spectra of myofibrillar proteins in UAMP suggested the combination of ultrasound and AMP could accelerate the unfolding molecular structure and destroying hydrophobic interactions. The results of circular dichroism and synchronous fluorescence spectra for myofibrillar proteins coincided with the microstructures of beef. Conclusion The results indicate that ultrasound combined with AMP improved meat tenderness not only by disruption in muscle integrity, increasing water retention, but also altering their spatial structure of myofibrillar proteins.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The influence of ultrasound and adenosine 5’-monophosphate marination on tenderness and structure of myofibrillar proteins of beef

Zou

Zhang

et al. 2019

Asian-Australas J Anim Sci

View full text Add to dashboard Cite

show abstract

“…However, proteins differ in quality not only based on their amino acid content, but also digestibility. Processing, such as freezing, thawing and ultrasound treatment, may induce changes in protein structure that could affect their digestibility and bioavailability [36] , [37] . In this study, the protein digestibility of chicken meat samples was investigated using a static in vitro digestion model.…”

Section: Resultsmentioning

confidence: 99%

Direct contact ultrasound assisted freezing of chicken breast samples

Astráin-Redín

Abad

Rieder

et al. 2021

Ultrasonics Sonochemistry

View full text Add to dashboard Cite

“…The absorbance was the highest in D-xylose. This may be related to the fact that D-xylose is a 5-carbon sugar with a small molecular weight that easily reacts with proteins or protein hydrolysates ( Cai et al., 2016 , Zou et al., 2019a , Zou et al., 2019b ). The MR progressed quickly between D-xylose and porcine bone protein hydrolysate.…”

Section: Resultsmentioning

confidence: 99%

“…A solution of 5% (w/v) CLPH was pretreated by ultrasound with a 2.0-cm flat tip probe operating in a sequence of 2 s of sonication and 3 s of rest, which obtained the solution of SCLPH ( Zou et al., 2019a , Zou et al., 2019b ). A probe ultrasonic reactor (SCIENTZ-IID; Ningbo Xinzhi ultrasonic technology co., LTD, Zhejiang, China) working with a power of 200 W was used for 12 min ( Chen et al., 2019 ).…”

Section: Methodsmentioning

confidence: 99%

Process optimization and the relationship between the reaction degree and the antioxidant activity of Maillard reaction products of chicken liver protein hydrolysates

et al. 2020

Self Cite

View full text Add to dashboard Cite

The aim of this study was to optimize the protein hydrolysates from chicken liver with xylose under Maillard reaction ( MR ) conditions using response surface methodology. The correlation between the browning degree, grafting degree, and the antioxidant activities of the Maillard reaction products ( MRPs ) was investigated. The optimal reaction conditions were achieved with a reaction temperature of 138.78°C, an initial pH of 7.99, and a reaction time of 93.14 min. The grafting degree (41.98%) and browning degree (2.582) of chicken liver protein hydrolysate MRPs ( CLPHM ) were notably higher ( P < 0.05) than those of protein MRPs ( CLPM ) and were significantly lower ( P < 0.05) than those of sonicated hydrolysate MRPs ( SCLPHM ). The reducing power, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and hydroxyl radical scavenging of CLPM, CLPHM, and SCLPHM were significantly higher ( P < 0.01) than those of the protein or hydrolysate substrates. The grafting degree and browning degree of CLPM, CLPHM, and SCLPHM had positive correlations with DPPH and hydroxyl radical scavenging activity. Hence, this study could enhance the added value of chicken liver by exhibiting the enhancements from ultrasound pretreatment and the MR. MRPs could have an effective and potential application in the food industry.

show abstract

Effect of different time of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein

Cited by 70 publications

References 58 publications

The influence of ultrasound and adenosine 5’-monophosphate marination on tenderness and structure of myofibrillar proteins of beef

The influence of ultrasound and adenosine 5’-monophosphate marination on tenderness and structure of myofibrillar proteins of beef

Direct contact ultrasound assisted freezing of chicken breast samples

Process optimization and the relationship between the reaction degree and the antioxidant activity of Maillard reaction products of chicken liver protein hydrolysates

Contact Info

Product

Resources

About