Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein

Gao, Tingxuan; Zhang, Xue; Li, Ran; Bassey, Anthony Pius; Bai, Yun; Ye, Keping; Deng, Shaopo; Zhou, Guanghong

doi:10.1016/j.foodhyd.2021.107143

Cited by 67 publications

(27 citation statements)

References 65 publications

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“…Gao et al . (2022) also reported on the uniformity of the protein and oil droplets, and that the oil droplets were tightly wrapped with protein‐membrane after ultrasonic treatment. Some studies have pointed out that the decrease and uniformity of the oil droplet size might be due to the electrostatic repulsion and steric hindrance of the interface proteins that prevented aggregation and coalescence of emulsion droplets (Albano et al ., 2018a; Zhou et al ., 2022).…”

Section: Resultsmentioning

confidence: 95%

“…5, the G ′ and G ″ values of the emulsions displayed similar trends, and the curve had no cross in the angular frequency range. These characteristics indicated an orderly and elastic structure (Gao et al ., 2022). The values of G ′ and G ″ of the fresh emulsions slowly increased as the ultrasound power changed from 0 W to 450 W, but decreased at 600 W. Furthermore, G ′ values were much higher than G ″ values in the frequency range from 0 to 10 rad s −1 , indicating that ultrasonic treatment effectively improved the elastic gel‐like structure of the emulsions.…”

Section: Resultsmentioning

confidence: 99%

“…It has therefore been widely applied in the processing of emulsified‐type meat products to enhance the quality of the meat products. Previous reports demonstrated that ultrasonic treatment effectively contributed to the physical stability of the emulsions stabilised by MPs under high salinity conditions (such as 0.6 M NaCl) (Chen et al ., 2020; Li et al ., 2020b; Zhou et al ., 2021; Gao et al ., 2022). Nevertheless, literature concerning the influences of different ultrasonic powers on the physical stability of the MP emulsions in low‐salt media is limited, and the results of the few reports are still contradictory (Ma et al ., 2019; Liu et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

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Effects of ultrasound power on the properties of non‐salt chicken myofibrillar protein emulsions

Shi

Zhou

et al. 2022

Int J of Food Sci Tech

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Summary The present study was designed to investigate the effects of different ultrasonic powers (0–600 W) on the storage stability, rheological properties and microstructure of non‐salt chicken myofibrillar protein (MP) emulsions. The Turbiscan stability index (TSI) values, storage modulus (G′) values, loss modulus (G″) values, viscosity values and droplet size of the MP emulsions first increased and then decreased with an increase in ultrasonic power. The results of the creaming index and TSI values showed that ultrasonic treatment effectively improved the storage stability of the emulsions compared with non‐ultrasonic treatment. Meanwhile, sonication decreased the oil droplet size and the contact angles accompanied by an increase in G′ and G″ values and the viscosity. The oil droplets became smaller and more uniform distribution observed through the different kinds of microscopic analysis. The physical stability of non‐salt MP emulsions treated with different ultrasonic powers was significantly enhanced, and ultrasonic treatment with 450 W power had the optimal efficiency for the stability of the emulsions.

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Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of ultrasound power on the properties of non‐salt chicken myofibrillar protein emulsions

Shi

Zhou

et al. 2022

Int J of Food Sci Tech

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“…The development of ultrasound technology is widely used to promote the interactions between protein and polysaccharide molecules. It has achieved good results in the functional improvement of composite products [9] , [10] . However, studies on ultrasound-promoted protein-polysaccharide grafting reactions generally focused on the single-frequency ultrasound; in addition, there were few reports on advanced ultrasound modes such as pulsed ultrasound and sweep frequency ultrasound.…”

Section: Introductionmentioning

confidence: 99%

Preparation of tuna skin collagen-chitosan composite film improved by sweep frequency pulsed ultrasound technology

Guo

Zhang

et al. 2022

Ultrasonics Sonochemistry

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“…The particle size was tested using a Zetasizer Nano ZS 90 (Malvern Instruments Ltd., Great Malvern, UK). The diluted MP suspension (0.1 mg/mL, 1.4 mL) was transferred to a quartz cuvette with a 1 cm path length, and the relative refractive index and absorption were set as 1.414 and 0.001, respectively [ 19 ]. Each sample was tested three times and the average particle size was calculated.…”

Section: Methodsmentioning

confidence: 99%

Influence of Proteolysis on the Binding Capacity of Flavor Compounds to Myofibrillar Proteins

Zheng

Zuo

et al. 2022

Foods

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Proteolysis occurs extensively during postmortem aging, enzymatic tenderization and fermentation of meat products, whereas less is understood regarding how proteolysis affects meat flavor. Myofibrillar proteins (MP) were extracted from beef longissimus dorsi muscle and subsequently treated with three commercial proteases. The effect of proteolysis on the interactions between the treated MP and butyraldehyde, 2-pentanone, octanal and 2-octanone was investigated. The progress of proteolysis increased the degree of hydrolysis (DH) and the surface hydrophobicity but decreased the turbidity and particle size. Fluorescence-quenching analysis results indicated that the enzymatic treatment generally increased the quenching constant (Ksv) between the treated MP and ketones but decreased the Ksv between the treated MP and aldehydes, and the papain treatment changed the Ksv value to a larger degree than treatment with proteinase K and bromelain. The adsorption assay showed that the proteinase K treatment largely increased the adsorption capacity of the MP to octanal (by 15.8–19.3%), whereas the bromelain treatment significantly reduced the adsorption capacity of the treated MP to butyraldehyde (by 6.0–7.9%) and 2-pentanone (by 9.7–11.9%). A correlation analysis demonstrated a strong positive correlation (0.859, p < 0.05) between the DH of the MP and the adsorption ability of the treated MP to octanal. This study highlighted the significant but complex influence of proteolysis on MP binding capacity to flavor compounds.

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Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein

Cited by 67 publications

References 65 publications

Effects of ultrasound power on the properties of non‐salt chicken myofibrillar protein emulsions

Effects of ultrasound power on the properties of non‐salt chicken myofibrillar protein emulsions

Preparation of tuna skin collagen-chitosan composite film improved by sweep frequency pulsed ultrasound technology

Influence of Proteolysis on the Binding Capacity of Flavor Compounds to Myofibrillar Proteins

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