Ultrasonication improved myofibrillar protein-stabilized emulsions: Oil/ water interface adsorption behavior and rheological behavior

被引:0
|
作者
Wang, Haifeng [1 ]
Yang, Zhi [2 ]
Liao, Jie [1 ]
Cheng, Lirong [3 ]
Jin, Danping [1 ]
Xu, Jianguo [4 ]
Wang, Qingcheng [1 ]
Cheng, Keyun [5 ]
Zheng, Jing [5 ]
Yang, Huijuan [6 ]
Shen, Qing [5 ,7 ]
机构
[1] Zhejiang Gongshang Univ, Sch Food Sci & Biotechnol, Hangzhou 310012, Peoples R China
[2] Univ Hawaii Manoa, Dept Human Nutr Food & Anim Sci, Honolulu, HI 96822 USA
[3] Massey Univ, Riddet Inst, Palmerston North 0745, New Zealand
[4] Hangzhou Med Coll, Zhejiang Prov Peoples Hosp, Affiliated Peoples Hosp, Dept Radiol ,Canc Ctr, Hangzhou, Zhejiang, Peoples R China
[5] Wenzhou Med Univ, Quzhou Affiliated Hosp, Quzhou Peoples Hosp, Panvascular Dis Res Ctr, Quzhou 324000, Peoples R China
[6] China Jiliang Univ, Coll Standardizat, Hangzhou 310018, Peoples R China
[7] Zhejiang Gongshang Univ, Inst Seafood, Lab Food Nutr & Clin Res, Hangzhou 310012, Peoples R China
基金
中国国家自然科学基金;
关键词
Pre-ultrasonication; Interfacial proteins; Principal component analysis; ULTRASOUND; INTENSITY; MUSCLE;
D O I
10.1016/j.ijbiomac.2025.142390
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
This study systematically investigated the ultrasonic enhancement of myofibrillar protein (MP)-stabilized emulsions, with emphasis on interfacial adsorption behavior and rheological properties. High-intensity ultrasonication (20 kHz, 500 W, 15 min) induced a 77.5 % reduction (p < 0.05) in MP particle size and a 61.0 % increase in solubility at pH 7.0, accompanied by the exposure of latent hydrophobic domains and free sulfhydryl groups. These structural modifications significantly enhanced the interfacial adsorption capacity of MPs. Actin was identified as the dominant interfacial-binding protein through SDS-PAGE analysis. Rheological characterization revealed pseudoplastic behavior in MP-stabilized emulsions, where 15-min ultrasonication markedly reinforced emulsion network structures. Intriguingly, while prolonged ultrasonication (15 min) exhibited the strongest correlation (p < 0.05) with emulsion stabilization efficacy, optimal functional performance was achieved at 10-min treatment. This study provides a robust theoretical basis and strong technical support for the application of ultrasonication in optimizing the emulsifying properties of proteins.
引用
收藏
页数:10
相关论文
共 50 条
  • [41] RHEOLOGICAL BEHAVIOR OF SOYA OIL-WATER EMULSIONS - DEPENDENCE UPON OIL CONCENTRATION
    GLADWELL, N
    GRIMSON, MJ
    RAHALKAR, RR
    RICHMOND, P
    JOURNAL OF FOOD SCIENCE, 1985, 50 (02) : 440 - 443
  • [42] Protein Concentration and Protein-Exposed Hydrophobicity as Dominant Parameters Determining the Flocculation of Protein-Stabilized Oil-in-Water Emulsions
    Delahaije, Roy J. B. M.
    Wierenga, Peter A.
    van Nieuwenhuijzen, Neleke H.
    Giuseppin, Marco L. F.
    Gruppen, Harry
    LANGMUIR, 2013, 29 (37) : 11567 - 11574
  • [43] ADSORPTION BEHAVIOR OF WHEY-PROTEIN ISOLATE AND CASEINATE IN SOYA OIL-IN-WATER EMULSIONS
    HUNT, JA
    DALGLEISH, DG
    FOOD HYDROCOLLOIDS, 1994, 8 (02) : 175 - 187
  • [44] Inhibition of Lipid Oxidation in Oil-in-Water Emulsions by Interface-Adsorbed Myofibrillar Protein
    Yang, Jiayi
    Xiong, Youling L.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2015, 63 (40) : 8896 - 8904
  • [45] Behavior of cold-rolling oil-in-water emulsions: A rheological approach
    Vergne, P
    Kamel, M
    Querry, M
    JOURNAL OF TRIBOLOGY-TRANSACTIONS OF THE ASME, 1997, 119 (02): : 250 - 258
  • [46] AGFD 11-Adsorption behavior of flaxseed gum on whey protein-stabilized emulsion droplets
    Khalloufi, Seddik
    Goff, H. Douglas
    Corredig, Milena
    Alexander, Marcela
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2007, 234
  • [47] Stability and rheological behavior of coconut oil-in-water emulsions formed by biopolymers
    Gulao, Eliana da Silva
    Fernandes de Souza, Clitor Junior
    da Costa, Angelica Ribeiro
    Miguez da Rocha-Leao, Maria Helena
    Garcia-Rojas, Edwin Elard
    POLIMEROS-CIENCIA E TECNOLOGIA, 2018, 28 (05): : 413 - 421
  • [48] RHEOLOGICAL BEHAVIOR OF HIGHLY CONCENTRATED OIL-IN-WATER (O/W) EMULSIONS
    PONS, R
    SOLANS, C
    TADROS, TF
    LANGMUIR, 1995, 11 (06) : 1966 - 1971
  • [49] The Effect of Heat- and Salt Treatment on the Stability and Rheological Properties of Chickpea Protein-Stabilized Emulsions
    Manko-Jurkowska, Diana
    Domian, Ewa
    APPLIED SCIENCES-BASEL, 2024, 14 (07):
  • [50] Rheological behavior of concentrated bitumen in water emulsions
    Nuñez, GA
    Sanchez, G
    Gutierrez, X
    Silva, F
    Dalas, C
    Rivas, H
    LANGMUIR, 2000, 16 (16) : 6497 - 6502