Ultrasonic-treated protein from surimi rinsing water: structure, functionality, and emulsion application

文献类型： 外文期刊

第一作者： Qiu, Yue

作者： Qiu, Yue;Li, Weichen;Ji, Shengqiang;Huang, Weijiao;Yao, Yuxin;Lyu, Fei;Zhang, Jianyou;Qiu, Yue;Li, Weichen;Ji, Shengqiang;Huang, Weijiao;Yao, Yuxin;Lyu, Fei;Zhang, Jianyou;Qiu, Yue;Lyu, Fei;Zhang, Jianyou;Zou, Ligen

作者机构：

关键词： Protein from surimi rinsing water; Ultrasonic modification; Protein; Emulsions

期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：3.3； 五年影响因子：3.5 ）

ISSN： 2193-4126

年卷期： 2025 年

页码：

收录情况： SCI

摘要： The demand for sustainable food production necessitates the utilization of fish processing by-products. This study investigated the impact of ultrasonic (US) power and duration on the structure and functional properties of protein derived from surimi rinsing water (SRWP). The results revealed that US treatment decreased beta-sheet content and increased beta-turn content in SRWP, and also induced tertiary structural alterations, leading to increased exposure of hydrophobic groups. In contrast to the control group, the bands of SRWP disappeared at 100 kDa after US treatment. Gel electrophoresis indicated changes in primary structure and degradation of high molecular weight proteins. Scanning electron microscopy (SEM) and particle size analysis showed that particle size initially decreased then increased following US treatment, corresponding to changes in zeta potential. US treatment improved the solubility and emulsifying properties of SRWP, the emulsifying properties increased from 6.29 mg/mL to 7.74 mg/L, leading to smaller droplet size, higher zeta potential, reach the maximum absolute value of 24.08mV and improved storage stability in emulsion preparation. This study demonstrated the potential of US in modifying SRWP, offering a promising approach for valorizing fish processing by-products and expanding their application scope in food and other industries.

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