This study is to explore the effect and mechanism of ultrasonic treatment on emulsification of water-soluble pig liver protein and provide a technical basis for the processing and utilization of pig liver protein. The water-soluble protein of pig liver was extracted and prepared into 2.5 mg/mL protein solution, which was respectively treated with 300, 360, 420, 480 and 540 W power ultrasonic treatment for 7 min and 420 W power ultrasonic treatment for 4, 7, 10, 13 and 16 min, and then emulsified. The results showed that ultrasonic emulsifying activity and emulsifying stability of pork liver water-soluble protein types and adsorption, surface tension, interfacial protein, droplet size and particle size distribution, emulsion milk analysis index and molecular reaction were significant. Moreover, the emulsifying performed the best when the ultrasonic power was 420 W, the processing time was 7 min, and emulsification and emulsion stability were 45.55 m2/g and 93.32%, respectively. In summary, ultrasonic treatment with appropriate strength and time can effectively improve the emulsification of water-soluble pig liver protein and improve the dispersion effect and molecular force of protein in aqueous solution.
KANG Mengyao
,
DING Jing
,
LU Xiaochuan
,
LI Yixuan
,
SHANG Yongbiao
. Effect of ultrasonic treatment on emulsification characteristics of water-soluble pig liver protein[J]. Food and Fermentation Industries, 2020
, 46(3)
: 144
-151
.
DOI: 10.13995/j.cnki.11-1802/ts.021988
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