School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China.
Ultrason Sonochem. 2022 Nov;90:106217. doi: 10.1016/j.ultsonch.2022.106217. Epub 2022 Nov 4.
The effects of high-intensity ultrasound on the physicochemical and gelling properties of Litopenaeus vannamei (L. vannamei) myofibrillar protein (MP) were investigated. MP solutions were subjected to ultrasound treatment (power 100 W, 300 W, and 500 W). It was found that the carbonyl and free amino contents of MP increased significantly with increasing ultrasound power, accompanied by enhanced emulsification properties. The increase of free radical and carbonyl content indicated that ultrasound induced the oxidation of MP. With the increase of ultrasound power, it was found that the total sulfhydryl content of the shrimp MP decreased, but the surface hydrophobicity increased significantly, which might be closely related to the conformational changes of MP. Meanwhile, a significant increase of β-sheet but a decrease of α-helix in the secondary structure of MP was observed with increasing ultrasound power, indicating that ultrasound treatment induced the stretching and flexibility of MP molecules. SDS-PAGE showed that L. vannamei MP consisted of myosin heavy chain, actin, myosin light chain, paramyosin and tropomyosin. Ultrasound treatment could lead to some degree of oxidative aggregation of MP. The results of rheological properties indicated that ultrasound treatment enhanced the viscoelasticity of MP and further improved the gel strength of MP gel. This study can provide a theoretical basis for the functional modification of shrimp MP and the processing of its surimi products.
研究了高强度超声对凡纳滨对虾（Litopenaeus vannamei）肌原纤维蛋白（MP）理化性质和凝胶性能的影响。MP 溶液分别经超声处理（功率分别为 100 W、300 W 和 500 W）。结果表明，随着超声功率的增加，MP 的羰基和游离氨基含量显著增加，乳化性能增强。自由基和羰基含量的增加表明超声诱导了 MP 的氧化。随着超声功率的增加，虾 MP 的总巯基含量降低，但表面疏水性显著增加，这可能与 MP 构象变化密切相关。同时，随着超声功率的增加，MP 二级结构中β-折叠显著增加，α-螺旋减少，表明超声处理诱导了 MP 分子的拉伸和柔韧性。SDS-PAGE 显示，凡纳滨对虾 MP 由肌球蛋白重链、肌动蛋白、肌球蛋白轻链、原肌球蛋白和肌钙蛋白组成。超声处理可导致 MP 发生一定程度的氧化聚集。流变性能结果表明，超声处理增强了 MP 的粘弹性，进一步提高了 MP 凝胶的凝胶强度。本研究可为虾 MP 的功能改性和其鱼糜制品的加工提供理论依据。
