Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran; Sonochemistry Laboratory, Adeeco Company, Tehran, Iran.
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
Int J Biol Macromol. 2018 May;111:139-147. doi: 10.1016/j.ijbiomac.2017.12.167. Epub 2018 Jan 4.
The aim of this study was to evaluate the impact of duration (10, 20 and 30min) and power (100 and 300W) of high-intensity ultrasound (20kHz) 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 30min of ultrasound at 300W. 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 30min 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.
本研究旨在评估高强度超声（20kHz）的持续时间（10、20 和 30 分钟）和功率（100 和 300W）对牛肉肌原纤维蛋白理化性质的影响，以研究其功能特性改性的新方法。结果表明，超声时间和功率的增加导致 pH 值升高。此外，通过提高 pH 值可以提高持水力和凝胶强度。在 300W 下超声 30 分钟的样品中，pH 值、反应性巯基含量、持水力和凝胶强度均达到最高值。由于超声波的空化力，超声处理后蛋白质的粒径分布减小。在这种情况下，可以获得乳化性能的提高。超声波对肌原纤维蛋白的流变性质有显著影响。与对照组相比，处理后的样品更有弹性和刚性，但在每种功率下处理 30 分钟后出现相反的趋势。最后，随着超声时间和功率的增加，粘度呈降低趋势。超声处理可以成功地改善功能特性，同时影响肌原纤维蛋白的理化性质。
