Zou Ye, Wang Lingjuan, Wang Xiaowen, Lan Yibo, Ma Jingjing, Yang Jing, Xu Weimin, Shen Qi, Wang Daoying
Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.
Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
Ultrason Sonochem. 2025 Jan;112:107151. doi: 10.1016/j.ultsonch.2024.107151. Epub 2024 Nov 9.
This study aimed to investigate the effect of ultrasound combined with plasma protein (UPP) treatment on the structure, physicochemical and rheological properties of myofibrillar protein (MP). The results indicated that the UPP group caused changes in the secondary structure, increased fluorescence intensity and enhanced surface hydrophobicity of MP. Then, UPP significantly decreased the content of free and total sulfhydryl group, and high molecular weight protein contents were observed in MP. These findings implied moderate cross-linking and aggregation between plasma protein and MP in this ultrasound treatment. Furthermore, the physical characteristics, stability and rheological properties of MP were improved in UPP, as evidenced by increased storage modulus and decreased loss angle tangent. Therefore, this study suggested that the combined treatment not only had the potential to enhance the product quality in the process of ground meat, but also improved the utilization rate and added value of plasma proteins.
本研究旨在探讨超声联合血浆蛋白（UPP）处理对肌原纤维蛋白（MP）结构、理化性质及流变学特性的影响。结果表明，UPP处理组使MP的二级结构发生变化，荧光强度增加，表面疏水性增强。然后，UPP显著降低了MP中游离巯基和总巯基含量，并观察到高分子量蛋白质含量。这些结果表明，在该超声处理过程中血浆蛋白与MP之间发生了适度的交联和聚集。此外，UPP处理改善了MP的物理特性、稳定性及流变学特性，表现为储能模量增加和损耗角正切降低。因此，本研究表明，联合处理不仅有潜力在绞肉过程中提高产品质量，还提高了血浆蛋白的利用率和附加值。
