Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
Ultrason Sonochem. 2023 Jul;97:106467. doi: 10.1016/j.ultsonch.2023.106467. Epub 2023 Jun 3.
Genipin is a natural crosslinker that improves the functional properties of proteins by modifying its structures. This study aimed to investigate the effects of sonication on the emulsifying properties of different genipin concentration-induced myofibrillar protein (MP) cross-linking. The structural characteristics, solubility, emulsifying properties, and rheological properties of genipin-induced MP crosslinking without sonication (Native), sonication before crosslinking (UMP), and sonication after crosslinking (MPU) treatments were determined, and the interaction between genipin and MP were estimated by molecular docking. The results demonstrated that hydrogen bond might be the main forces for genipin binding to the MP, and 0.5 μM/mg genipin was a desirable concentration for protein cross-linking to improve MP emulsion stability. Ultrasound treatment before and after crosslinking were better than Native treatment to improve the emulsifying stability index (ESI) of MP. Among the three treatment groups at the 0.5 μM/mg genipin treatment, the MPU treatment group showed the smallest size, most uniform protein particle distribution, and the highest ESI (59.89%). Additionally, the highest α-helix (41.96%) in the MPU + G5 group may be conducive to the formation of a stable and multilayer oil-water interface. Furthermore, the free groups, solubility, and protein exposure extent of the MPU groups were higher than those of UMP and Native groups. Therefore, this work suggests that the treatment of cross-linking followed by ultrasound (MPU) could be a desirable approach for improving the emulsifying stability of MP.
京尼平是一种天然交联剂，通过修饰蛋白质的结构来改善其功能特性。本研究旨在探讨超声处理对不同浓度京尼平诱导肌原纤维蛋白（MP）交联后乳化性能的影响。测定了未经超声处理（Native）、交联前超声处理（UMP）和交联后超声处理（MPU）的京尼平诱导 MP 交联的结构特性、溶解度、乳化性能和流变性能，并通过分子对接估算了京尼平与 MP 之间的相互作用。结果表明，氢键可能是京尼平与 MP 结合的主要作用力，0.5 μM/mg 京尼平是蛋白质交联以提高 MP 乳液稳定性的理想浓度。交联前后的超声处理均优于 Native 处理，可提高 MP 的乳化稳定性指数（ESI）。在 0.5 μM/mg 京尼平处理的三个处理组中，MPU 处理组的 MP 粒径最小、蛋白颗粒分布最均匀、ESI 最高（59.89%）。此外，MPU+G5 组中最高的α-螺旋（41.96%）可能有利于形成稳定的多层油水界面。此外，MPU 组的游离基团、溶解度和蛋白暴露程度均高于 UMP 和 Native 组。因此，本研究表明，交联后再进行超声处理（MPU）的方法可能是提高 MP 乳化稳定性的理想方法。
