Effect of ultrasound treatment on the solubility of myofibrillar protein under different salt concentrations
ZHAO Yingying1,2, LI Sanying1,2, TIAN Jinfeng1,2, FU Lei1,2, JIA Fengxian1,2, LI Ke1,2*, WU Lili1,2, BAI Yanhong1,2
1(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China) 2(Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450001,China)
Abstract: Low frequency and high-intensity ultrasound (20 kHz,ultrasonic power:450 W,intensity:30 W/cm2,ultrasonic time:0,3,6 and 9 min) were applied to treat myofibrillar protein(MP) under different salt concentration conditions (0.2,0.4,0.6 mol/L).In order to understand the effect of ultrasonic treatment on MP dissolution characteristics,the solubility, turbidity, particle size, potential and secondary structure of MP were measured and analyzed.The results showed that as the sonication time increases, both the solubility and the absolute value of potential of MP under different NaCl concentrations increased significantly (P<0.05), while the turbidity and particle size decreased significantly (P<0.05);Ultrasonic treatment could promote the conversion trend of secondary structure from helix to folding, and contribute to the increase of MP solubility.These results indicated that ultrasonic treatment could destroy the ordered structure of MP, promote the fragmentation of MP aggregates, and reduce MP particle size.At the same time, electrostatic interaction and fluidity were enhanced, making the system more diffuse.Therefore, ultrasonic treatment can significantly improve the solubility of MP in low-salt or normal salt concentration, and provide a theoretical basis for the application of ultrasonic technology in low-salt chicken products.
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2021, Vol. 47 
