Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins
Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins
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DOI：
10.1016/j.ijbiomac.2017.12.167
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发表时间：
2018-05-01
影响因子：
8.2
通讯作者：
Soltanizadeh, Nafiseh
中科院分区：
文献类型：
--
作者：
Amiri, Amir;Sharifian, Parisa;Soltanizadeh, Nafiseh
本研究的目的是评估高强度超声（20 kHz）的持续时间（10，20和30 min）和功率（100和300 W）对牛肉肌原纤维蛋白理化性质的影响，以探索其功能特性修饰的新工艺。结果表明，随着超声时间和功率的增加，pH值增加，保水性和凝胶强度增加，在300 W超声处理30 min时，pH值、活性巯基含量、保水性和凝胶强度均达到最大值。超声处理后，由于超声波的空化力，蛋白质的粒度分布减小。在这种情况下，可以获得乳化性能的改善。超声波对肌原纤维蛋白的流变学特性有显著影响。经处理的样品比对照样品更具弹性和刚度，尽管在每个功率下处理30分钟后观察到相反的趋势。最后，通过增加超声处理的时间和功率，观察到粘度降低的趋势。超声波处理可以改善肌原纤维蛋白的功能特性，并影响其理化性质。(C)2018 Elsevier B.V.版权所有。
The aim of this study was to evaluate the impact of duration (10, 20 and 30 min) and power (100 and 300 W) of high-intensity ultrasound (20 kHz) on physicochemical properties of beef myofibrillar proteins in order to investigate novel process for modification of its functional characteristics. Results showed that augmentation of duration and power of ultrasound led to enhance pH. Also, the water holding capacity and gel strength were improved by increasing pH. The highest value in pH, reactive sulfhydryl content, water holding capacity and gel strength was obtained in sample subjected to 30 min of ultrasound at 300 W. The particle size distribution of the proteins was decreased after ultrasound treatment because of the cavitation force of ultrasound waves. In this circumstance, an improvement of emulsifying properties can be obtained. Ultrasonic waves had significant effects on the rheological properties of myofibrillar proteins. Treated samples were more elastic and stiffer than control, although the inverse trend was observed after 30 min treatment at each power. Finally, a reducing trend in viscosity was observed by increasing time and power of sonication. Ultrasonic treatment could successfully improve functional properties with effect on physicochemical properties of myofibrillar proteins. (C) 2018 Elsevier B.V. All rights reserved.