Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Ultrason Sonochem. 2023 Aug;98:106510. doi: 10.1016/j.ultsonch.2023.106510. Epub 2023 Jul 3.
Effects of ultrasound (UT) treatments on the structural, physicochemical, and functional properties of myofibrillar proteins (MPs), as well as their ability to bind to flavor compounds from spices, were investigated. The results demonstrated that UT treatment enhanced surface hydrophobicity, SH content, and absolute ζ-potential value of the MPs. Atomic force microscopy analysis displayed formation of MPs aggregates with small particle size in the UT-treated MPs samples. Meanwhile, UT treatment could improve the emulsifying properties and physical stability of MPs' emulsion. Additionally, the MPs gel network structure and stability significantly improved following UT treatment. Changes in the structural, physicochemical, and functional properties enhanced the ability of MPs to bind to flavor substances from spices depending on the duration of UT treatment. Furthermore, correlation analysis showed that the ability of myristicin, anethole, and estragole to bind to MPs was highly correlated with surface hydrophobicity, ζ-potential value, and α-helix content of MPs. The results of this study may help in understanding the relationship between the changes in MPs properties during the processing of meat products and their ability to bind to flavors from spices, thereby improving flavors retention and taste of processed meat products.
研究了超声（UT）处理对肌原纤维蛋白（MPs）的结构、物理化学和功能特性以及它们与香料中风味化合物结合的能力的影响。结果表明，UT 处理增强了 MPs 的表面疏水性、巯基含量和绝对 ζ-电位值。原子力显微镜分析显示，在 UT 处理的 MPs 样品中形成了具有小粒径的 MPs 聚集体。同时，UT 处理可以改善 MPs 乳液的乳化性能和物理稳定性。此外，UT 处理后 MPs 凝胶网络结构和稳定性显著提高。结构、物理化学和功能性质的变化增强了 MPs 与香料中风味物质结合的能力，这取决于 UT 处理的持续时间。此外，相关分析表明，肉豆蔻醚、茴香脑和大茴香脑结合到 MPs 的能力与 MPs 的表面疏水性、ζ-电位值和α-螺旋含量高度相关。本研究的结果可能有助于理解肉品加工过程中 MPs 性质的变化与其与香料中风味物质结合的能力之间的关系，从而提高加工肉品的风味保持和口感。
