Modification of emulsifying properties of mussel myofibrillar proteins by high-intensity ultrasonication treatment and the stability of O/W emulsion

IF 4.9 2区化学 Q2 CHEMISTRY, PHYSICAL

Colloids and Surfaces A: Physicochemical and Engineering Aspects Pub Date : 2022-05-20 DOI:10.1016/j.colsurfa.2022.128511

Cuiping Yu , Sihui Li , Shuang Sun , Huijia Yan , Henan Zou

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引用次数: 20

Abstract

The purpose of this research was to investigate the effects of high-intensity ultrasonication (HIUS) treatment at different ultrasonic powers (0, 150, 300, 450, 600 W) on the emulsifying properties of mussel myofibrillar protein (MMP). The changes in fourier infrared spectroscopy, fluorescence spectroscopy, free sulfhydryl groups and surface hydrophobicity, indicated that HIUS treatment changes the structure of MMP. HIUS treatment could significantly improve the emulsifying properties of MMP by affecting its physicochemical properties. HIUS treatment improved the emulsification activity index, emulsification stability index, adsorption protein percentage, creaming index, interfacial tension, rheology and other emulsifying properties of O/W emulsion. HIUS treatment at 600 W had the best effect on the solubility of MMP. Solubility, compared to control, increased from 11.1% to 33.4%; and the change in molecular structure of MMP was characterized by smaller particles (from 48.64 to 20.60 µm), lager absolute zeta potential (from 56.24 to 79.92 mV), and decreased turbidity (from 1.68 to 0.97). The emulsion stabilized by MMP ultrasonicated at 600 W showed the best storage stability, with the lowest particle size, the lowest surface tension (11.83 mN/m) and the largest absolute value of zeta potential (31.78 mV), which was confirmed in the microstructure photos. The results of this research provide theoretical basis for the application of ultrasonic modified MMP as functional protein ingredients to control emulsion-type seafood products or design of MMP-based emulsion delivery systems for functional material in the food industry.

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高强度超声处理对贻贝肌纤维蛋白乳化特性的影响及油水乳状液的稳定性

本研究旨在探讨不同超声功率(0、150、300、450、600 W)的高强度超声(HIUS)处理对贻贝肌原纤维蛋白(MMP)乳化性能的影响。傅里叶红外光谱、荧光光谱、游离巯基和表面疏水性的变化表明，HIUS处理改变了MMP的结构。HIUS处理可以通过影响MMP的理化性质来显著改善其乳化性能。HIUS处理提高了油水乳状液的乳化活性指数、乳化稳定性指数、吸附蛋白率、成乳指数、界面张力、流变性等乳化性能。600 W的HIUS处理对MMP的溶解度影响最大。溶解度由11.1%提高到33.4%;MMP的分子结构发生了变化，粒径从48.64µm减小到20.60µm, zeta电位从56.24 mV增大到79.92 mV，浊度从1.68降低到0.97。在600 W下经MMP超声稳定的乳化液具有最小的粒径、最小的表面张力(11.83 mN/m)和最大的zeta电位绝对值(31.78 mV)，其储存稳定性在微观结构照片中得到证实。本研究结果为超声波改性MMP作为功能蛋白成分应用于乳剂型海产品的控制或设计基于MMP的功能性材料乳剂输送系统在食品工业中的应用提供了理论依据。

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

Colloids and Surfaces A: Physicochemical and Engineering Aspects 化学-物理化学

CiteScore

8.70

自引率

9.60%

发文量

2421

审稿时长

56 days

期刊介绍： Colloids and Surfaces A: Physicochemical and Engineering Aspects is an international journal devoted to the science underlying applications of colloids and interfacial phenomena. The journal aims at publishing high quality research papers featuring new materials or new insights into the role of colloid and interface science in (for example) food, energy, minerals processing, pharmaceuticals or the environment.