Evaluation of sono-physico-chemical and processing effects in the mixed sarcoplasmic protein/soy protein isolate system
Since it may be employed to guide the production of high-quality plant protein as a partial substitute for animal protein using sono-physico-chemical effects, it is important to investigate the mixing of animal and plant protein in ultrasound (UID)-assisted processing systems. A study group of sono-...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-11-01
|
| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417723003516 |
| _version_ | 1797662159626305536 |
|---|---|
| author | Miao Zhang Dejiang Xue Ya Chen Yanan Li Chunbao Li |
| author_facet | Miao Zhang Dejiang Xue Ya Chen Yanan Li Chunbao Li |
| author_sort | Miao Zhang |
| collection | DOAJ |
| description | Since it may be employed to guide the production of high-quality plant protein as a partial substitute for animal protein using sono-physico-chemical effects, it is important to investigate the mixing of animal and plant protein in ultrasound (UID)-assisted processing systems. A study group of sono-physico-chemical processing with five distinct soy protein isolate (SPI)/ sarcoplasmic protein (SPN) ratios was developed in this work. The results showed that adding additional SPN to the mixed protein can increase its sono-physico-chemical impact, and this effect is greatest when the ratio of SPI to SPN is 1:3. The high SPN group's grafting rate rose from 39.13% to 55.26% in comparison to the high SPI content group. Quercetin (Que) may more readily modify SPN than SPI in the “dual protein” system used in this work, highlighting the critical function of plant protein in controlling the effects of UID-assisted processing in the “dual protein” system. Changes in apparent viscosity and microstructure are the primary parameters that affect the severity of sono-physico-chemical effects in SPI/SPN mixed protein systems, in addition to structural variables. |
| first_indexed | 2024-03-11T18:56:06Z |
| format | Article |
| id | doaj.art-f12eb6800efd42dab5af68bba6672613 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-03-11T18:56:06Z |
| publishDate | 2023-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-f12eb6800efd42dab5af68bba66726132023-10-11T04:43:11ZengElsevierUltrasonics Sonochemistry1350-41772023-11-01100106639Evaluation of sono-physico-chemical and processing effects in the mixed sarcoplasmic protein/soy protein isolate systemMiao Zhang0Dejiang Xue1Ya Chen2Yanan Li3Chunbao Li4State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; International Joint Collaborative Research Laboratory for Animal Health and Food Safety, MOE, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, ChinaState Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaState Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaState Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaState Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Corresponding author.Since it may be employed to guide the production of high-quality plant protein as a partial substitute for animal protein using sono-physico-chemical effects, it is important to investigate the mixing of animal and plant protein in ultrasound (UID)-assisted processing systems. A study group of sono-physico-chemical processing with five distinct soy protein isolate (SPI)/ sarcoplasmic protein (SPN) ratios was developed in this work. The results showed that adding additional SPN to the mixed protein can increase its sono-physico-chemical impact, and this effect is greatest when the ratio of SPI to SPN is 1:3. The high SPN group's grafting rate rose from 39.13% to 55.26% in comparison to the high SPI content group. Quercetin (Que) may more readily modify SPN than SPI in the “dual protein” system used in this work, highlighting the critical function of plant protein in controlling the effects of UID-assisted processing in the “dual protein” system. Changes in apparent viscosity and microstructure are the primary parameters that affect the severity of sono-physico-chemical effects in SPI/SPN mixed protein systems, in addition to structural variables.http://www.sciencedirect.com/science/article/pii/S1350417723003516MeatSarcoplasmic protein (SPN)Ultrasound (UID)Protein structureAtomic force microscope (AFME) |
| spellingShingle | Miao Zhang Dejiang Xue Ya Chen Yanan Li Chunbao Li Evaluation of sono-physico-chemical and processing effects in the mixed sarcoplasmic protein/soy protein isolate system Ultrasonics Sonochemistry Meat Sarcoplasmic protein (SPN) Ultrasound (UID) Protein structure Atomic force microscope (AFME) |
| title | Evaluation of sono-physico-chemical and processing effects in the mixed sarcoplasmic protein/soy protein isolate system |
| title_full | Evaluation of sono-physico-chemical and processing effects in the mixed sarcoplasmic protein/soy protein isolate system |
| title_fullStr | Evaluation of sono-physico-chemical and processing effects in the mixed sarcoplasmic protein/soy protein isolate system |
| title_full_unstemmed | Evaluation of sono-physico-chemical and processing effects in the mixed sarcoplasmic protein/soy protein isolate system |
| title_short | Evaluation of sono-physico-chemical and processing effects in the mixed sarcoplasmic protein/soy protein isolate system |
| title_sort | evaluation of sono physico chemical and processing effects in the mixed sarcoplasmic protein soy protein isolate system |
| topic | Meat Sarcoplasmic protein (SPN) Ultrasound (UID) Protein structure Atomic force microscope (AFME) |
| url | http://www.sciencedirect.com/science/article/pii/S1350417723003516 |
| work_keys_str_mv | AT miaozhang evaluationofsonophysicochemicalandprocessingeffectsinthemixedsarcoplasmicproteinsoyproteinisolatesystem AT dejiangxue evaluationofsonophysicochemicalandprocessingeffectsinthemixedsarcoplasmicproteinsoyproteinisolatesystem AT yachen evaluationofsonophysicochemicalandprocessingeffectsinthemixedsarcoplasmicproteinsoyproteinisolatesystem AT yananli evaluationofsonophysicochemicalandprocessingeffectsinthemixedsarcoplasmicproteinsoyproteinisolatesystem AT chunbaoli evaluationofsonophysicochemicalandprocessingeffectsinthemixedsarcoplasmicproteinsoyproteinisolatesystem |