Improved gelling and emulsifying properties of myofibrillar protein from frozen shrimp (Litopenaeus vannamei) by high-intensity ultrasound

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2023-02-01 DOI:10.1016/j.foodhyd.2022.108188

Jiao Li , Zechuan Dai , Zhaohui Chen , Yanan Hao , Sai Wang , Xiangzhao Mao

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引用次数: 21

Abstract

The deterioration of shrimp protein functionality during chilling and frozen storage has recently attracted wide attention due to its adverse effects on shrimp quality. The high-intensity ultrasound (20 kHz, 400 W) was applied to improve the protein structure and functional properties of frozen shrimp (Litopenaeus vannamei) in this study. Fourier transform infrared (FTIR) spectroscopy showed that the cavitation effect of ultrasound could change the secondary structure of myofibrillar protein (MP) by turning the α-helix and random coil to β-sheet and β-turn. The unfolding of MP conformation increased the reactive sulfhydryl content and surface hydrophobicity accordingly. The structure changes eventually led to the significant improvement of protein functionality. Gel properties analysis showed after ultrasonic treatment, the gel strength and water holding capacity of protein gels were increased gradually. Scanning electron microscopy (SEM) images also demonstrated that ultrasound treatment contributed to the formation of stable network structures in protein gels. In addition, ultrasonic homogenization could increase the emulsifying ability (45.54 m²/g to 78.82 m²/g) and stability of protein in a short time, which might be related to the decrease of particle size. Confocal laser scanning microscope (CLSM) analysis further illustrated that ultrasound treatment made the emulsion distribution more uniform. The application of these findings will improve the deep processing ability and expand the commercialization of frozen shrimp products.

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高强度超声改善凡纳滨对虾(Litopenaeus vannamei)肌原纤维蛋白的胶凝和乳化性能

虾在冷藏和冷冻贮藏过程中蛋白质功能的恶化对虾的品质有不利影响，近年来引起了人们的广泛关注。采用高强度超声(20 kHz, 400 W)改善凡纳滨对虾(Litopenaeus vannamei)的蛋白质结构和功能特性。傅里叶红外(FTIR)光谱分析表明，超声空化效应可使肌原纤维蛋白(MP)的α-螺旋和随机线圈转变为β-片状和β-转状，从而改变其二级结构。MP构象的展开增加了活性巯基含量和表面疏水性。这种结构的改变最终导致了蛋白质功能的显著改善。凝胶性能分析表明，超声处理后，蛋白质凝胶的凝胶强度和持水量逐渐增加。扫描电镜(SEM)图像也表明，超声处理有助于蛋白质凝胶中稳定网络结构的形成。超声均质可在短时间内提高蛋白质的乳化能力(45.54 m2/g ~ 78.82 m2/g)和稳定性，这可能与超声均质使蛋白质的粒径减小有关。共聚焦激光扫描显微镜(CLSM)分析进一步表明，超声处理使乳化液分布更加均匀。这些发现的应用将提高冷冻虾产品的深加工能力，扩大其商业化。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.