Structural changes induced by ultrasound improve the ability of the myofibrillar protein to bind flavor compounds from spices
Effects of ultrasound (UT) treatments on the structural, physicochemical, and functional properties of myofibrillar proteins (MPs), as well as their ability to bind to flavor compounds from spices, were investigated. The results demonstrated that UT treatment enhanced surface hydrophobicity, SH cont...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-08-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417723002225 |
| _version_ | 1797754033938628608 |
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| author | Xiangxiang Sun Yumei Yu Ahmed S.M. Saleh Xinyu Yang Jiale Ma Ziwu Gao Wenhao Li Zhenyu Wang Dequan Zhang |
| author_facet | Xiangxiang Sun Yumei Yu Ahmed S.M. Saleh Xinyu Yang Jiale Ma Ziwu Gao Wenhao Li Zhenyu Wang Dequan Zhang |
| author_sort | Xiangxiang Sun |
| collection | DOAJ |
| description | Effects of ultrasound (UT) treatments on the structural, physicochemical, and functional properties of myofibrillar proteins (MPs), as well as their ability to bind to flavor compounds from spices, were investigated. The results demonstrated that UT treatment enhanced surface hydrophobicity, SH content, and absolute ζ-potential value of the MPs. Atomic force microscopy analysis displayed formation of MPs aggregates with small particle size in the UT-treated MPs samples. Meanwhile, UT treatment could improve the emulsifying properties and physical stability of MPs’ emulsion. Additionally, the MPs gel network structure and stability significantly improved following UT treatment. Changes in the structural, physicochemical, and functional properties enhanced the ability of MPs to bind to flavor substances from spices depending on the duration of UT treatment. Furthermore, correlation analysis showed that the ability of myristicin, anethole, and estragole to bind to MPs was highly correlated with surface hydrophobicity, ζ-potential value, and α-helix content of MPs. The results of this study may help in understanding the relationship between the changes in MPs properties during the processing of meat products and their ability to bind to flavors from spices, thereby improving flavors retention and taste of processed meat products. |
| first_indexed | 2024-03-12T17:26:38Z |
| format | Article |
| id | doaj.art-82aa5a45316d482b91474edf44de7619 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-03-12T17:26:38Z |
| publishDate | 2023-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-82aa5a45316d482b91474edf44de76192023-08-05T05:15:31ZengElsevierUltrasonics Sonochemistry1350-41772023-08-0198106510Structural changes induced by ultrasound improve the ability of the myofibrillar protein to bind flavor compounds from spicesXiangxiang Sun0Yumei Yu1Ahmed S.M. Saleh2Xinyu Yang3Jiale Ma4Ziwu Gao5Wenhao Li6Zhenyu Wang7Dequan Zhang8Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, ChinaKey Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaDepartment of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut 71526, EgyptKey Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaKey Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaKey Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, ChinaKey Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Corresponding authors.Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Corresponding authors.Effects of ultrasound (UT) treatments on the structural, physicochemical, and functional properties of myofibrillar proteins (MPs), as well as their ability to bind to flavor compounds from spices, were investigated. The results demonstrated that UT treatment enhanced surface hydrophobicity, SH content, and absolute ζ-potential value of the MPs. Atomic force microscopy analysis displayed formation of MPs aggregates with small particle size in the UT-treated MPs samples. Meanwhile, UT treatment could improve the emulsifying properties and physical stability of MPs’ emulsion. Additionally, the MPs gel network structure and stability significantly improved following UT treatment. Changes in the structural, physicochemical, and functional properties enhanced the ability of MPs to bind to flavor substances from spices depending on the duration of UT treatment. Furthermore, correlation analysis showed that the ability of myristicin, anethole, and estragole to bind to MPs was highly correlated with surface hydrophobicity, ζ-potential value, and α-helix content of MPs. The results of this study may help in understanding the relationship between the changes in MPs properties during the processing of meat products and their ability to bind to flavors from spices, thereby improving flavors retention and taste of processed meat products.http://www.sciencedirect.com/science/article/pii/S1350417723002225Myofibrillar proteinsChicken meatFlavorsUltrasonicSpices |
| spellingShingle | Xiangxiang Sun Yumei Yu Ahmed S.M. Saleh Xinyu Yang Jiale Ma Ziwu Gao Wenhao Li Zhenyu Wang Dequan Zhang Structural changes induced by ultrasound improve the ability of the myofibrillar protein to bind flavor compounds from spices Ultrasonics Sonochemistry Myofibrillar proteins Chicken meat Flavors Ultrasonic Spices |
| title | Structural changes induced by ultrasound improve the ability of the myofibrillar protein to bind flavor compounds from spices |
| title_full | Structural changes induced by ultrasound improve the ability of the myofibrillar protein to bind flavor compounds from spices |
| title_fullStr | Structural changes induced by ultrasound improve the ability of the myofibrillar protein to bind flavor compounds from spices |
| title_full_unstemmed | Structural changes induced by ultrasound improve the ability of the myofibrillar protein to bind flavor compounds from spices |
| title_short | Structural changes induced by ultrasound improve the ability of the myofibrillar protein to bind flavor compounds from spices |
| title_sort | structural changes induced by ultrasound improve the ability of the myofibrillar protein to bind flavor compounds from spices |
| topic | Myofibrillar proteins Chicken meat Flavors Ultrasonic Spices |
| url | http://www.sciencedirect.com/science/article/pii/S1350417723002225 |
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