Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein
The effects of ultrasound treatment (20 kHz, 0, 150, 300, 450, 600 W, 6 min) on the gel properties of PSE (pale, soft, and exudative)-like chicken myofibrillar protein (MP) emulsion gels were studied. When the ultrasound power increased from 0 W to 600 W, the water-holding capacity (WHC) and gel str...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2024-12-01
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| Series: | CyTA - Journal of Food |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2024.2413618 |
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| author | Chun-Lin Liu Yan-Fang Zhou He Zhu Xiang-Li He Ke Li |
| author_facet | Chun-Lin Liu Yan-Fang Zhou He Zhu Xiang-Li He Ke Li |
| author_sort | Chun-Lin Liu |
| collection | DOAJ |
| description | The effects of ultrasound treatment (20 kHz, 0, 150, 300, 450, 600 W, 6 min) on the gel properties of PSE (pale, soft, and exudative)-like chicken myofibrillar protein (MP) emulsion gels were studied. When the ultrasound power increased from 0 W to 600 W, the water-holding capacity (WHC) and gel strength of PSE-like MP emulsion gel increased by 45.01% and 37.5%, respectively (p < 0.05), the storage modulus (G’) is increased and free water began to move in the direction of immobilized water, changed hydrogen bonds to other types of intermolecular force. Fourier transform infrared spectroscopy (FTIR) showed that ultrasound treatment promoted to the transformation from α-helix to β-sheet. The microstructure showed that the emulsion gel of MP after ultrasound treatment had a dense network structure. Ultrasound treatment effectively improved the gel properties of PSE-like chicken MP emulsion gels, which provides a new idea for improving the gel properties of PSE-like chicken protein. |
| format | Article |
| id | doaj-art-a41a67204a9a4b65a5bb06a36edc73de |
| institution | OA Journals |
| issn | 1947-6337 1947-6345 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj-art-a41a67204a9a4b65a5bb06a36edc73de2025-08-20T02:37:17ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452024-12-0122110.1080/19476337.2024.2413618Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar proteinChun-Lin Liu0Yan-Fang Zhou1He Zhu2Xiang-Li He3Ke Li4Shandong Institute for Food and Drug Control, Jinan, P. R. ChinaHenan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, P. R. ChinaSchool of Food Science and Technology, Shandong Agriculture and Engineering University, Jinan, P. R. ChinaHenan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, P. R. ChinaHenan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, P. R. ChinaThe effects of ultrasound treatment (20 kHz, 0, 150, 300, 450, 600 W, 6 min) on the gel properties of PSE (pale, soft, and exudative)-like chicken myofibrillar protein (MP) emulsion gels were studied. When the ultrasound power increased from 0 W to 600 W, the water-holding capacity (WHC) and gel strength of PSE-like MP emulsion gel increased by 45.01% and 37.5%, respectively (p < 0.05), the storage modulus (G’) is increased and free water began to move in the direction of immobilized water, changed hydrogen bonds to other types of intermolecular force. Fourier transform infrared spectroscopy (FTIR) showed that ultrasound treatment promoted to the transformation from α-helix to β-sheet. The microstructure showed that the emulsion gel of MP after ultrasound treatment had a dense network structure. Ultrasound treatment effectively improved the gel properties of PSE-like chicken MP emulsion gels, which provides a new idea for improving the gel properties of PSE-like chicken protein.https://www.tandfonline.com/doi/10.1080/19476337.2024.2413618UltrasoundPSE-likeemulsion gelmicrostructuregel properties |
| spellingShingle | Chun-Lin Liu Yan-Fang Zhou He Zhu Xiang-Li He Ke Li Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein CyTA - Journal of Food Ultrasound PSE-like emulsion gel microstructure gel properties |
| title | Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein |
| title_full | Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein |
| title_fullStr | Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein |
| title_full_unstemmed | Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein |
| title_short | Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein |
| title_sort | effect of ultrasound treatment on the emulsion gelling properties of pse like chicken myofibrillar protein |
| topic | Ultrasound PSE-like emulsion gel microstructure gel properties |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2024.2413618 |
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