High-intensity ultrasound of chicken myofibrillar protein under reduced-salt conditions: effect on emulsifying and interfacial properties
In this study, the effects of high-intensity ultrasound (HIU, frequency 20 kHz, amplitude 60%, power 450 W) for 0, 6, and 9 min on the emulsifying properties of chicken myofibrillar protein (MP) under different NaCl concentrations (0.2, 0.3, 0.4, and 0.5 mol/L) were investigated. The results showed...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2025-03-01
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| Series: | Food Science of Animal Products |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2025.9240106 |
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| author | Linmeng Wang Yanfang Zhou Qing Yang Lei Fu Ke Li Yanhong Bai |
| author_facet | Linmeng Wang Yanfang Zhou Qing Yang Lei Fu Ke Li Yanhong Bai |
| author_sort | Linmeng Wang |
| collection | DOAJ |
| description | In this study, the effects of high-intensity ultrasound (HIU, frequency 20 kHz, amplitude 60%, power 450 W) for 0, 6, and 9 min on the emulsifying properties of chicken myofibrillar protein (MP) under different NaCl concentrations (0.2, 0.3, 0.4, and 0.5 mol/L) were investigated. The results showed that the increasing NaCl concentration and prolonged HIU treatment time significantly enhanced the emulsifying activity, the emulsifying stability and storage stability of MP emulsion were increased significantly (P < 0.05), and the particle size of MP emulsion were decreased significantly (P < 0.05). HIU pretreatment decreased the interfacial tension, and increased the apparent viscosity and the absolute zeta-potential of reduced-NaCl MP emulsions. Compared with the non-HIU group at 0.5 mol/L NaCl, the emulsions stability was significantly improved when the HIU time was extended to 9 min under 0.3 mol/L NaCl (P < 0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis result of interfacial MP showed that the band strength of myosin heavy chain and actin significantly increased after 9 min-HIU treatment at both 0.3 and 0.5 mol/L NaCl. Circular dichroism analysis showed that the random coil relative content of interfacial MP was decreased significantly (P < 0.05), and the relative content of α-helix and β-sheet were increased (P < 0.05) after HIU. Extended HIU time could partially alternative the effect of NaCl on the emulsification properties of MP, and improve the stability of the interfacial protein structure and MP emulsion in reduced-salt conditions, which facilitated the processing of lower salt emulsion-based meat products. |
| format | Article |
| id | doaj-art-e9ac2c347de64536a6cf3a10aab81115 |
| institution | DOAJ |
| issn | 2958-4124 2958-3780 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science of Animal Products |
| spelling | doaj-art-e9ac2c347de64536a6cf3a10aab811152025-08-20T02:47:52ZengTsinghua University PressFood Science of Animal Products2958-41242958-37802025-03-0131924010610.26599/FSAP.2025.9240106High-intensity ultrasound of chicken myofibrillar protein under reduced-salt conditions: effect on emulsifying and interfacial propertiesLinmeng Wang0Yanfang Zhou1Qing Yang2Lei Fu3Ke Li4Yanhong Bai5Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, ChinaKey Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, ChinaKey Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, ChinaKey Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, ChinaKey Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, ChinaKey Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, ChinaIn this study, the effects of high-intensity ultrasound (HIU, frequency 20 kHz, amplitude 60%, power 450 W) for 0, 6, and 9 min on the emulsifying properties of chicken myofibrillar protein (MP) under different NaCl concentrations (0.2, 0.3, 0.4, and 0.5 mol/L) were investigated. The results showed that the increasing NaCl concentration and prolonged HIU treatment time significantly enhanced the emulsifying activity, the emulsifying stability and storage stability of MP emulsion were increased significantly (P < 0.05), and the particle size of MP emulsion were decreased significantly (P < 0.05). HIU pretreatment decreased the interfacial tension, and increased the apparent viscosity and the absolute zeta-potential of reduced-NaCl MP emulsions. Compared with the non-HIU group at 0.5 mol/L NaCl, the emulsions stability was significantly improved when the HIU time was extended to 9 min under 0.3 mol/L NaCl (P < 0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis result of interfacial MP showed that the band strength of myosin heavy chain and actin significantly increased after 9 min-HIU treatment at both 0.3 and 0.5 mol/L NaCl. Circular dichroism analysis showed that the random coil relative content of interfacial MP was decreased significantly (P < 0.05), and the relative content of α-helix and β-sheet were increased (P < 0.05) after HIU. Extended HIU time could partially alternative the effect of NaCl on the emulsification properties of MP, and improve the stability of the interfacial protein structure and MP emulsion in reduced-salt conditions, which facilitated the processing of lower salt emulsion-based meat products.https://www.sciopen.com/article/10.26599/FSAP.2025.9240106chicken myofibrillar proteinultrasoundreduced-saltemulsifying stabilityinterfacial propertiessecondary structures |
| spellingShingle | Linmeng Wang Yanfang Zhou Qing Yang Lei Fu Ke Li Yanhong Bai High-intensity ultrasound of chicken myofibrillar protein under reduced-salt conditions: effect on emulsifying and interfacial properties Food Science of Animal Products chicken myofibrillar protein ultrasound reduced-salt emulsifying stability interfacial properties secondary structures |
| title | High-intensity ultrasound of chicken myofibrillar protein under reduced-salt conditions: effect on emulsifying and interfacial properties |
| title_full | High-intensity ultrasound of chicken myofibrillar protein under reduced-salt conditions: effect on emulsifying and interfacial properties |
| title_fullStr | High-intensity ultrasound of chicken myofibrillar protein under reduced-salt conditions: effect on emulsifying and interfacial properties |
| title_full_unstemmed | High-intensity ultrasound of chicken myofibrillar protein under reduced-salt conditions: effect on emulsifying and interfacial properties |
| title_short | High-intensity ultrasound of chicken myofibrillar protein under reduced-salt conditions: effect on emulsifying and interfacial properties |
| title_sort | high intensity ultrasound of chicken myofibrillar protein under reduced salt conditions effect on emulsifying and interfacial properties |
| topic | chicken myofibrillar protein ultrasound reduced-salt emulsifying stability interfacial properties secondary structures |
| url | https://www.sciopen.com/article/10.26599/FSAP.2025.9240106 |
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