College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China.
College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China.
Ultrason Sonochem. 2023 Mar;94:106349. doi: 10.1016/j.ultsonch.2023.106349. Epub 2023 Feb 27.
Effects of the incorporation of ultrasound with varied intensities (0-800 W) into the thermal-induced gelation process on the gelling properties of myofibrillar protein (MP) were explored. In comparison with single heating, ultrasound-assisted heating (<600 W) led to significant increases in gel strength (up to 17.9%) and water holding capacity (up to 32.7%). Moreover, moderate ultrasound treatment was conducive to the fabrication of compact and homogenous gel networks with small pores, which could effectively impair the fluidity of water and allow redundant water to be entrapped within the gel network. Electrophoresis revealed that the incorporation of ultrasound into the gelation process facilitated more proteins to get involved in the development of gel network. With the intensified ultrasound power, α-helix in the gels lowered pronouncedly with a simultaneous increment of β-sheet, β-turn, and random coil. Furthermore, hydrophobic interactions and disulfide bonds were reinforced by the ultrasound treatment, which was in support of the construction of preeminent MP gels.
研究了将不同强度（0-800 W）的超声波结合到热诱导凝胶过程中对肌原纤维蛋白（MP）凝胶性能的影响。与单一加热相比，超声辅助加热（<600 W）导致凝胶强度（高达 17.9%）和持水能力（高达 32.7%）显著增加。此外，适度的超声处理有利于形成紧凑和均匀的凝胶网络，具有小孔，这可以有效地破坏水的流动性，并允许多余的水被捕获在凝胶网络中。电泳表明，将超声波结合到凝胶化过程中，有利于更多的蛋白质参与凝胶网络的形成。随着超声功率的增加，凝胶中的α-螺旋明显降低，同时β-折叠、β-转角和无规卷曲增加。此外，超声处理增强了疏水相互作用和二硫键，有利于形成卓越的 MP 凝胶。
