High-intensity ultrasound of chicken myofibrillar protein under reduced-salt conditions: effect on emulsifying and interfacial properties

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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Bibliographic Details
Main Authors: Linmeng Wang, Yanfang Zhou, Qing Yang, Lei Fu, Ke Li, Yanhong Bai
Format: Article
Language:English
Published: Tsinghua University Press 2025-03-01
Series:Food Science of Animal Products
Subjects:
chicken myofibrillar protein
ultrasound
reduced-salt
emulsifying stability
interfacial properties
secondary structures
Online Access:https://www.sciopen.com/article/10.26599/FSAP.2025.9240106
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https://www.sciopen.com/article/10.26599/FSAP.2025.9240106

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