Ultrasound‐assisted phosphorylation of goose myofibrillar proteins: improving protein structure and functional properties

Abstract

BACKGROUND Goose meat is rough and embedded with dense connective tissue, impairing protein solubility. Therefore, to improve the functional properties of goose myofibrillar protein (GMP), ultrasound was used to assist the phosphorylation of GMP. RESULTS The fact that GMP attached covalently with the phosphate group of sodium tripolyphosphate (GMP‐STP) was disclosed directly by Fourier transform infrared spectroscopy. Furthermore, ultrasound significantly improved the hydrophobicity and solubility of GMP‐STP, which could be attributed to the conversion of α‐helix to β‐sheet, β‐turns, and random coils by sonication. The spatial stabilization of the protein phosphorylation process was boosted by ultrasound, making the droplets more dispersed, and thus an improvement in the functional properties of GMP‐STP was observed. Water‐holding capacity, oil‐binding capacity, and emulsifying and foaming properties were best at an ultrasound power of 400 W. CONCLUSION Ultrasound‐assisted phosphorylation has great potential to modulate the structure–function relationship of proteins. © 2023 Society of Chemical Industry.