Effects of Ultrasound Treatment at Different Powers on the Structure and Emulsifying Properties of PSE-Like Chicken Myofibrillar Protein
The effects of ultrasound treatment at different powers (20 kHz for 6 min; 0, 150, 300, 450 and 600 W) on the structure, physicochemical properties and emulsifying properties of pale, soft and exudative-like (PSE-like) chicken meat myofibrillar protein (MP) were investigated. Sodium dodecyl sulfate-...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-07-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-13-004.pdf |
| _version_ | 1797742614738370560 |
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| author | LI Ke, ZHANG Junxia, WANG Xinyao, WANG Yu, DU Manting, WU Nan, ZHAO Yingying, BAI Yanhong |
| author_facet | LI Ke, ZHANG Junxia, WANG Xinyao, WANG Yu, DU Manting, WU Nan, ZHAO Yingying, BAI Yanhong |
| author_sort | LI Ke, ZHANG Junxia, WANG Xinyao, WANG Yu, DU Manting, WU Nan, ZHAO Yingying, BAI Yanhong |
| collection | DOAJ |
| description | The effects of ultrasound treatment at different powers (20 kHz for 6 min; 0, 150, 300, 450 and 600 W) on the structure, physicochemical properties and emulsifying properties of pale, soft and exudative-like (PSE-like) chicken meat myofibrillar protein (MP) were investigated. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed no significant changes in the composition of MP after ultrasound treatments; however, the band intensities of myosin heavy chain and actin were significantly increased at ultrasonic power of 450 and 600 W (P < 0.05). The α-helix content, surface hydrophobicity and solubility of MP increased and the β-fold content decreased as the ultrasonic power increased to 450 W. The α-helix content, surface hydrophobicity and solubility of MP decreased at 600 W ultrasonic power, but they were still significantly higher than those of the control group (P < 0.05). With an increase in ultrasound power, the fluorescence intensity of MP increased, and the particle size and zeta potential of MP and MP emulsion decreased significantly (P < 0.05). At ultrasonic power of 600 W, the highest emulsification activity index (EAI) and emulsion stability index (ESI) of MP, and the lowest oil/water interfacial tension and Turbiscan stability index of MP emulsion were obtained, indicating the highest emulsion stability. The cold field emission scanning electron micrograph confirmed that the oil droplets of the emulsion were smaller and more uniform. In summary, ultrasonic treatment can change the structure and physicochemical properties of PSE-like chicken MP, in turn improving the emulsion stability. |
| first_indexed | 2024-03-12T14:43:08Z |
| format | Article |
| id | doaj.art-89f410216f4045c09b94fde87dbbcca9 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-12T14:43:08Z |
| publishDate | 2023-07-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-89f410216f4045c09b94fde87dbbcca92023-08-16T05:39:25ZengChina Food Publishing CompanyShipin Kexue1002-66302023-07-014413233110.7506/spkx1002-6630-20220624-269Effects of Ultrasound Treatment at Different Powers on the Structure and Emulsifying Properties of PSE-Like Chicken Myofibrillar ProteinLI Ke, ZHANG Junxia, WANG Xinyao, WANG Yu, DU Manting, WU Nan, ZHAO Yingying, BAI Yanhong0(Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Province Collaborative Innovation Center for Food Production and Safety, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)The effects of ultrasound treatment at different powers (20 kHz for 6 min; 0, 150, 300, 450 and 600 W) on the structure, physicochemical properties and emulsifying properties of pale, soft and exudative-like (PSE-like) chicken meat myofibrillar protein (MP) were investigated. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed no significant changes in the composition of MP after ultrasound treatments; however, the band intensities of myosin heavy chain and actin were significantly increased at ultrasonic power of 450 and 600 W (P < 0.05). The α-helix content, surface hydrophobicity and solubility of MP increased and the β-fold content decreased as the ultrasonic power increased to 450 W. The α-helix content, surface hydrophobicity and solubility of MP decreased at 600 W ultrasonic power, but they were still significantly higher than those of the control group (P < 0.05). With an increase in ultrasound power, the fluorescence intensity of MP increased, and the particle size and zeta potential of MP and MP emulsion decreased significantly (P < 0.05). At ultrasonic power of 600 W, the highest emulsification activity index (EAI) and emulsion stability index (ESI) of MP, and the lowest oil/water interfacial tension and Turbiscan stability index of MP emulsion were obtained, indicating the highest emulsion stability. The cold field emission scanning electron micrograph confirmed that the oil droplets of the emulsion were smaller and more uniform. In summary, ultrasonic treatment can change the structure and physicochemical properties of PSE-like chicken MP, in turn improving the emulsion stability.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-13-004.pdfpale, soft and exudative-like chicken; myofibrillar protein; ultrasound; structural properties; emulsifying properties |
| spellingShingle | LI Ke, ZHANG Junxia, WANG Xinyao, WANG Yu, DU Manting, WU Nan, ZHAO Yingying, BAI Yanhong Effects of Ultrasound Treatment at Different Powers on the Structure and Emulsifying Properties of PSE-Like Chicken Myofibrillar Protein Shipin Kexue pale, soft and exudative-like chicken; myofibrillar protein; ultrasound; structural properties; emulsifying properties |
| title | Effects of Ultrasound Treatment at Different Powers on the Structure and Emulsifying Properties of PSE-Like Chicken Myofibrillar Protein |
| title_full | Effects of Ultrasound Treatment at Different Powers on the Structure and Emulsifying Properties of PSE-Like Chicken Myofibrillar Protein |
| title_fullStr | Effects of Ultrasound Treatment at Different Powers on the Structure and Emulsifying Properties of PSE-Like Chicken Myofibrillar Protein |
| title_full_unstemmed | Effects of Ultrasound Treatment at Different Powers on the Structure and Emulsifying Properties of PSE-Like Chicken Myofibrillar Protein |
| title_short | Effects of Ultrasound Treatment at Different Powers on the Structure and Emulsifying Properties of PSE-Like Chicken Myofibrillar Protein |
| title_sort | effects of ultrasound treatment at different powers on the structure and emulsifying properties of pse like chicken myofibrillar protein |
| topic | pale, soft and exudative-like chicken; myofibrillar protein; ultrasound; structural properties; emulsifying properties |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-13-004.pdf |
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