College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, Hebei, China.
College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, Hebei, China.
Ultrason Sonochem. 2022 Nov;90:106218. doi: 10.1016/j.ultsonch.2022.106218. Epub 2022 Nov 4.
The objective of this study was to evaluate the effects of single ultrasound (360 W, 20 min), single microwave (10 W/g, 120 s) and ultrasonic-microwave combination treatment on shrimp surimi gel properties. The structure and physicochemical properties of myofibrillar protein (MP) were also determined. Low-field nuclear magnetic resonance showed that the fluidity of water molecules and the moisture content decreased, the stability and water holding capacity (WHC) increased after single ultrasound, single microwave and ultrasonic-microwave combination treatment. Compared with the traditional water bath treatment, ultrasound and microwave treatment reduced the total sulfhydryl content and promoted the formation of intermolecular disulfide bonds and hydrophobic interactions, which improved the compactness of the network structure of shrimp surimi gel. Moreover, Fourier transform infrared spectroscopy and sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis revealed that these treatments not only inhibited the degradation of MP, but also decreased the α-helix content and increased the β-sheet content. The three treatments also significantly reduced the particle size and decreased the solubility of MP. Overall, the effect of ultrasonic-microwave combination treatment was superior to that of either single treatment.
本研究旨在评估单次超声（360 W，20 min）、单次微波（10 W/g，120 s）和超声-微波联合处理对虾糜凝胶性质的影响。还测定了肌原纤维蛋白（MP）的结构和理化性质。低场核磁共振显示，经单次超声、单次微波和超声-微波联合处理后，水分子的流动性和水分含量降低，稳定性和持水能力（WHC）增加。与传统水浴处理相比，超声和微波处理降低了总巯基含量，促进了分子间二硫键和疏水相互作用的形成，从而提高了虾糜凝胶网络结构的致密性。此外，傅里叶变换红外光谱和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析表明，这些处理不仅抑制了 MP 的降解，还降低了α-螺旋含量，增加了β-折叠含量。这三种处理还显著减小了 MP 的粒径并降低了其溶解度。总的来说，超声-微波联合处理的效果优于单一处理。
