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Structural changes induced by ultrasound improve the ability of the myofibrillar protein to bind flavor compounds from spices

مؤلف البحث
Xiangxiang Sun, Yumei Yu, Ahmed SM Saleh, Xinyu Yang, Jiale Ma, Ziwu Gao, Wenhao Li, Zhenyu Wang, Dequan Zhang
ملخص البحث

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. 

تاريخ البحث
مجلة البحث
Ultrasonics Sonochemistry
المشارك في البحث
الناشر
Elsevier
عدد البحث
98
موقع البحث
https://www.sciencedirect.com/science/article/pii/S1350417723002225
سنة البحث
2023
صفحات البحث
106510