National Key Laboratory of Meat Quality Control and Cultured Meat, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China.
National Key Laboratory of Meat Quality Control and Cultured Meat, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China.
Ultrason Sonochem. 2024 Dec;111:107123. doi: 10.1016/j.ultsonch.2024.107123. Epub 2024 Oct 22.
Antarctic krill is a promising source of marine proteins with abundant biomass and excellent nutritional profile, but has poor technological properties. Ultrasonic treatment at power levels of 0, 100, 200, 300, 400 and 500 W was applied to improve the technological properties of Antarctic krill meat, and the changes in physicochemical properties of myofibrillar proteins (MPs) were investigated. The results indicated that proper ultrasonic treatment significantly improved the gelling properties of Antarctic krill meat, in terms of a more uniform and stable gel texture and better water holding capacity, which were related to better cross-linking of MPs. Ultrasonic treatment promoted the conversion of MPs' secondary structures from α-helix and random coil to β-sheet and β-turn, thereby making the molecular structure soft and loose. In addition, at tertiary structure level, ultrasonic treatment exposed the hydrophobic groups and sulfhydryl groups within MPs, thereby improving the emulsifying properties by changing the intermolecular interactions and interface properties. Furthermore, the particle size of MPs decreased and exhibited a more uniform distribution, aligning with the enhanced interactions observed between MPs and oil. These results provide an insight into the efficient development of Antarctic krill by elucidating how the ultrasonic treatment improves the gelling and emulsifying properties based on structure modulation of myofibrillar proteins.
南极磷虾是一种很有前途的海洋蛋白质来源，具有丰富的生物量和优良的营养成分，但技术性能较差。本研究采用 0、100、200、300、400 和 500 W 功率的超声处理来改善南极磷虾肉的技术特性，并研究了肌原纤维蛋白（MPs）理化性质的变化。结果表明，适当的超声处理可显著改善南极磷虾肉的凝胶特性，使凝胶质地更均匀、更稳定，持水性更好，这与 MPs 更好的交联有关。超声处理促进 MPs 二级结构从α-螺旋和无规卷曲向β-折叠和β-转角的转化，从而使分子结构柔软疏松。此外，在三级结构水平上，超声处理使 MPs 内的疏水基团和巯基暴露出来，从而通过改变分子间相互作用和界面性质来提高乳化性能。此外，MPs 的粒径减小且分布更均匀，这与 MPs 与油之间观察到的增强相互作用一致。这些结果深入了解了超声处理如何通过调节肌原纤维蛋白的结构来改善凝胶和乳化特性，从而有效开发南极磷虾。
