Effect of Ultrasonic Treatment on the Properties of PSE-like Chicken Sarcoplasmic Protein and Myofibrillar Protein Composite Gels
Myofibrillar protein (MP) and sarcoplasmic protein (SP) were extracted from pale, soft and exudative (PSE)-like chicken. The research investigated the differences in the heat-induced gel properties of SP-MP blends at 1:9, 2:8 and 3:7 ratios (m/m) and pure MP in order to select the appropriate SP/MP...
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China Food Publishing Company
2024-11-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-022.pdf |
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| author | LI Ke, SUN Lixue, ZHOU Yanfang, ZHANG Yixue, HE Xiangli, DU Manting, MA Wuchao, BAI Yanhong |
| author_facet | LI Ke, SUN Lixue, ZHOU Yanfang, ZHANG Yixue, HE Xiangli, DU Manting, MA Wuchao, BAI Yanhong |
| author_sort | LI Ke, SUN Lixue, ZHOU Yanfang, ZHANG Yixue, HE Xiangli, DU Manting, MA Wuchao, BAI Yanhong |
| collection | DOAJ |
| description | Myofibrillar protein (MP) and sarcoplasmic protein (SP) were extracted from pale, soft and exudative (PSE)-like chicken. The research investigated the differences in the heat-induced gel properties of SP-MP blends at 1:9, 2:8 and 3:7 ratios (m/m) and pure MP in order to select the appropriate SP/MP ratio. Furthermore, the differences in the gel properties, water distribution, intermolecular forces, gel electrophoresis pattern and microstructure of composite gels of SP treated with different ultrasonic powers (0, 300 and 600 W) at 20 kHz and MP were studied. The results showed that compared with the pure MP gel, the gel strength and water retention of the composite gel increased first and then decreased with the increase in SP addition, reaching the highest level at an SP/MP ratio of 2:8. After ultrasonic treatment at 600 W, the gel strength and water retention of the 2:8 composite gel were elevated by 113% and 47%, respectively, compared with those of the control group. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that SP had a certain promotion effect on the aggregation and cross-linking of myosin, but this effect became weaker when the ratio of SP to MP was 3:7. Both hydrophobic interactions and disulfide bond content reached their highest levels and the composite gel formed a denser network structure when the ratio of SP to MP was 2:8, and the ultrasonic power was 600 W. In conclusion, the effect of addition of ultrasonic-treated SP on the gel-forming capacity of PSE-like chicken MP was related to its concentration, and ultrasonic-treated SP favored the formation of MP gel structure, which effectively improved the gel characteristics of PSE-like chicken MP. |
| format | Article |
| id | doaj-art-41f3c8ad66c2476db83bed894290c2a3 |
| institution | OA Journals |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-41f3c8ad66c2476db83bed894290c2a32025-08-20T01:54:15ZengChina Food Publishing CompanyShipin Kexue1002-66302024-11-01452218919810.7506/spkx1002-6630-20240412-114Effect of Ultrasonic Treatment on the Properties of PSE-like Chicken Sarcoplasmic Protein and Myofibrillar Protein Composite GelsLI Ke, SUN Lixue, ZHOU Yanfang, ZHANG Yixue, HE Xiangli, DU Manting, MA Wuchao, BAI Yanhong0(Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Collaborative Innovation Center of Production and Safety, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)Myofibrillar protein (MP) and sarcoplasmic protein (SP) were extracted from pale, soft and exudative (PSE)-like chicken. The research investigated the differences in the heat-induced gel properties of SP-MP blends at 1:9, 2:8 and 3:7 ratios (m/m) and pure MP in order to select the appropriate SP/MP ratio. Furthermore, the differences in the gel properties, water distribution, intermolecular forces, gel electrophoresis pattern and microstructure of composite gels of SP treated with different ultrasonic powers (0, 300 and 600 W) at 20 kHz and MP were studied. The results showed that compared with the pure MP gel, the gel strength and water retention of the composite gel increased first and then decreased with the increase in SP addition, reaching the highest level at an SP/MP ratio of 2:8. After ultrasonic treatment at 600 W, the gel strength and water retention of the 2:8 composite gel were elevated by 113% and 47%, respectively, compared with those of the control group. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that SP had a certain promotion effect on the aggregation and cross-linking of myosin, but this effect became weaker when the ratio of SP to MP was 3:7. Both hydrophobic interactions and disulfide bond content reached their highest levels and the composite gel formed a denser network structure when the ratio of SP to MP was 2:8, and the ultrasonic power was 600 W. In conclusion, the effect of addition of ultrasonic-treated SP on the gel-forming capacity of PSE-like chicken MP was related to its concentration, and ultrasonic-treated SP favored the formation of MP gel structure, which effectively improved the gel characteristics of PSE-like chicken MP.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-022.pdfpale, soft and exudative-like; sarcoplasmic protein; ultrasonic; gel properties |
| spellingShingle | LI Ke, SUN Lixue, ZHOU Yanfang, ZHANG Yixue, HE Xiangli, DU Manting, MA Wuchao, BAI Yanhong Effect of Ultrasonic Treatment on the Properties of PSE-like Chicken Sarcoplasmic Protein and Myofibrillar Protein Composite Gels Shipin Kexue pale, soft and exudative-like; sarcoplasmic protein; ultrasonic; gel properties |
| title | Effect of Ultrasonic Treatment on the Properties of PSE-like Chicken Sarcoplasmic Protein and Myofibrillar Protein Composite Gels |
| title_full | Effect of Ultrasonic Treatment on the Properties of PSE-like Chicken Sarcoplasmic Protein and Myofibrillar Protein Composite Gels |
| title_fullStr | Effect of Ultrasonic Treatment on the Properties of PSE-like Chicken Sarcoplasmic Protein and Myofibrillar Protein Composite Gels |
| title_full_unstemmed | Effect of Ultrasonic Treatment on the Properties of PSE-like Chicken Sarcoplasmic Protein and Myofibrillar Protein Composite Gels |
| title_short | Effect of Ultrasonic Treatment on the Properties of PSE-like Chicken Sarcoplasmic Protein and Myofibrillar Protein Composite Gels |
| title_sort | effect of ultrasonic treatment on the properties of pse like chicken sarcoplasmic protein and myofibrillar protein composite gels |
| topic | pale, soft and exudative-like; sarcoplasmic protein; ultrasonic; gel properties |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-022.pdf |
| work_keys_str_mv | AT likesunlixuezhouyanfangzhangyixuehexianglidumantingmawuchaobaiyanhong effectofultrasonictreatmentonthepropertiesofpselikechickensarcoplasmicproteinandmyofibrillarproteincompositegels |