“…Thereafter, a melting state of protein head and partial unfolding of MP tail formed after ultrasound maintain the susceptibility of MP, promoting the SUH changes [18] . Zhou et al [43] concluded that the unfolding of MP molecules and the increase of SUH after ultrasound were conductive to further application. Fig.…”
“…Thereafter, a melting state of protein head and partial unfolding of MP tail formed after ultrasound maintain the susceptibility of MP, promoting the SUH changes [18] . Zhou et al [43] concluded that the unfolding of MP molecules and the increase of SUH after ultrasound were conductive to further application. Fig.…”
“…XT. Plus, Stable Micro Systems, Surrey, UK) equipped with a P/6 cylinder stainless steel probe according to Zhou et al, (2021). Parallel tests were performed five times.…”
Section: Texture Propertiesmentioning
confidence: 99%
“…The surface hydrophobicity (S 0 -ANS) of MP gels was measured with a fluorescence photometer (F-7000, Hitachi Corp., Tokyo, Japan) based on the method of Zhou et al, (2021). The fluorescence intensities of samples were detected by ANS (1-anilino-8-naphthalenesulphonate) fluorescence probe, and the peak values were recorded respectively.…”
Section: Surface Hydrophobicitymentioning
confidence: 99%
“…This may be owing to the spatial hindrance caused by hydrophobic interaction between protein and oil, which hindered the rearrangement and further unfolding of protein molecular structures (Yan et al, 2020). Zhou et al, (2021) found that hydrophobic groups of MP molecules sufficiently contacted with the fat particles due to the emulsification effect, which formed the protein-coated fat droplets and made it difficult to be detected using ANS reagents.…”
The effects of camellia oil (CO) addition (0-50 mgÁmL −1 ) on the properties, structures and molecular forces of chicken myofibrillar protein (MP) gel induced by microwave heating were studied. Results indicated that the hardness, gumminess, chewiness and water holding capacity of the gel (50 mgÁmL −1 MP) were the highest after 40 mgÁmL −1 CO addition. For 40 mgÁmL −1 CO addition, the gel network was more homogeneous, and the hydrophobic interaction of MP reached the maximum according to the S 0 -ANS values, while electrostatic repulsion was the minimum according to the zeta potential. The α-helix content decreased and the β-sheet content increased as CO concentration increased from 0 to 40 mgÁmL −1 . Increased CO induced the unfolding of MP molecules and exposure of internal hydrophobic groups, which affected the hydrophobic interaction and the gel properties. To conclude, 40 mgÁmL −1 of CO was the optimal amount to prepare composite gel when MP was 50 mgÁmL −1 .
“…The physical and chemical properties (fat type and fatty acid saturation) of fat and the interaction between protein and fat can affect the formation of emulsification and the texture of final products (Kim, Yong et al., 2020). Thereinto, fat provides rich flavor and taste in quality, and improves the gel density and enhances the gel texture strength in structure (Han, Xu et al., 2021; Zhou, Zhang et al., 2021).…”
The objective of this study was to evaluate the effect of fatty acid saturation (oleic acid, linoleic acid, and linolenic acid) on water distribution, migration, and gel properties of pork salt-soluble protein, by detected indicators that are Low field nuclear magnetic resonance (LF-NMR), magnetic resonance imaging (MRI), water-holding capacity (WHC), and gel strength. These results suggested that the WHC and gel strength decreased with the decrease of fatty acid saturation (p < 0.05). LF-NMR analysis revealed that the relaxation time T 21 and T 22 decrease (p < 0.05) with the decrease of fatty acid saturation. Results also showed that the T 21 increased and T 23 decreased in linolenic acid group compared with oleic acid group. Meanwhile, the peak area ratio of P 21 and P 22 decreased (p < 0.05), while P 23 increased (p < 0.05). Therefore, the saturation of fatty acids had a great influence on the gel properties of protein.Practical Application: It provides a theoretical basis for the production of polyunsaturated fatty acids emulsified gel meat products and promotes the development of meat processing industry.
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