Effect of ultrasound combined with plasma protein treatment on the structure, physicochemical and rheological properties of myofibrillar protein
文献类型： 外文期刊
作者： Zou, Ye 1 ; Wang, Lingjuan 1 ; Wang, Xiaowen 1 ; Lan, Yibo 1 ; Ma, Jingjing 1 ; Yang, Jing 1 ; Xu, Weimin 1 ; Shen, Qi 1 ; Wang, Daoying 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
2.Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China
关键词： Ultrasound treatment; Plasma protein; Myofibrillar protein; Gumminess; Rheological property
期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：9.7； 五年影响因子：9.1 ）
ISSN： 1350-4177
年卷期： 2025 年 112 卷
页码：
收录情况： SCI
摘要： This study aimed to investigate the effect of ultrasound combined with plasma protein (UPP) treatment on the structure, physicochemical and rheological properties of myofibrillar protein (MP). The results indicated that the UPP group caused changes in the secondary structure, increased fluorescence intensity and enhanced surface hydrophobicity of MP. Then, UPP significantly decreased the content of free and total sulfhydryl group, and high molecular weight protein contents were observed in MP. These findings implied moderate cross-linking and aggregation between plasma protein and MP in this ultrasound treatment. Furthermore, the physical characteristics, stability and rheological properties of MP were improved in UPP, as evidenced by increased storage modulus and decreased loss angle tangent. Therefore, this study suggested that the combined treatment not only had the potential to enhance the product quality in the process of ground meat, but also improved the utilization rate and added value of plasma proteins.
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