Influence of high-intensity ultrasound on foaming and structural properties of egg white
Influence of high-intensity ultrasound on foaming and structural properties of egg white
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高强度超声波对蛋清起泡及结构特性的影响
DOI：
10.1016/j.foodres.2018.04.007
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发表时间：
2018-06-01
影响因子：
8.1
通讯作者：
Ma, Meihu
中科院分区：
文献类型：
--
作者：
Sheng, Long;Wang, Yibo;Ma, Meihu
研究了高强度超声（20 kHz）不同功率预处理（90、120、240、360和480 W，预处理10 min）对蛋清发泡和结构性能的影响。超声处理后起泡率最高，为260.00%，是对照组的4.9倍。较低的粘度和表面张力以及较高的蛋白质溶解度表明蛋白质更容易附着在气液界面并产生分子重排。此外，游离巯基和表面疏水性的增加表明超声处理后的蛋白质结构松散。SDS-PAGE数据证明，低水溶性卵磷脂亚基下降。扫描电镜显示，与未经处理的蛋白相比，蛋白的微观结构不同，聚集物和孔隙结构更小。这些结果为超声环境下蛋白质特性的研究提供了更多证据，拓宽了超声技术在食品工业中的应用范围。
The effects of high-intensity ultrasound (20 kHz) at varying power pre-treatments (90, 120, 240, 360 and 480 W for 10 min) on foaming and structural properties of egg white were studied in this paper. The highest foaming ability (260.00%) was obtained after 360 W ultrasound treatment which was 4.9-fold to the control group. The lower viscosity and surface tension, and higher protein solubility indicated that the protein was easier to attach to the gas-liquid interface and generate molecular rearrangement. Moreover, the increased free sulfhydryl groups and surface hydrophobicity revealed that the protein adopted a loose structure after ultrasonic processing. SDS-PAGE data proved that subunit of poorly water-soluble ovomucin was declined. Scanning electron microscopy showed different microstructure with smaller aggregates and pore structure compared to non-treated egg white. These results presented more evidence of protein properties under ultrasonic environment, and broadened the application range of ultrasonic technique in food industry.