Ultrasonic treatment treated sea bass myofibrillar proteins in low-salt solution: Emphasizing the changes on conformation structure, oxidation sites, and emulsifying properties - Details

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Abstract：

The　physiochemical　properties,　structure　characteristics,　oxidation,　and　emulsifying　properties　of　myofibrillar　proteins　(MPs)　in　low　salt　solution　after　treated　by　the　ultrasound　were　investigated.　The　solubility,　mean　diameters,　sulfhydryl　content,　and　carbonyl　contents　of　MPs　after　ultrasonic　treatment　increased,　while　the　turbidity　decreased.　The　surface　hydrophobicity　of　MPs　with　200　W–600　W　treatment　increased,　but　decreased　at　800　W　treatment.　The　circular　dichroism　analysis　revealed　that　α-helix　content　increased,　while　β-sheet　and　random　coil　content　decreased　after　ultrasonic　treatment.　Fluorescence　spectroscopy　indicated　the　fluorescence　intensities　of　MPs　were　increased　after　ultrasonic　treatment.　SDS-PAGE　results　showed　more　protein　polymers　due　to　myosin　heavy　chain　(MHC)　aggregation　via　disulfide　bonds.　Based　on　LC-MS/MS　result,　the　myosin　heavy　chain　was　susceptible　to　oxidation,　with　monooxidation　being　the　main　oxidative　modification.　Finally,　the　emulsions　stabilized　by　ultrasonically　treated　MPs,　especially　those　treated　at　800　W,　exhibited　decreased　particle　size,　improved　uniformity,　and　enhanced　stability.　©　2023　Elsevier　Ltd

Keyword：

Emulsifying properties Low-salt solution Myofibrillar protein Oxidation Ultrasonic treatment

Community：

[ 1 ] [Lan M.]College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou, 510640, China
[ 2 ] [Li T.]College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou, 510640, China
[ 3 ] [Li L.]College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou, 510640, China
[ 4 ] [Li L.]School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808, China
[ 5 ] [Wang S.]College of Biological Science and Technology, Fuzhou University, Fuzhou, 350108, China
[ 6 ] [Chen J.]International School of Public Health and One Health, Hainan Medical University, Haikou, 571199, China
[ 7 ] [Yang T.]College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou, 510640, China
[ 8 ] [Li Z.]Beijing Normal University, Hong Kong Baptist University United International College, Zhuhai, China
[ 9 ] [Yang Y.]College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou, 510640, China
[ 10 ] [Zhang X.]College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou, 510640, China
[ 11 ] [Li B.]College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou, 510640, China

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Source ：

Food Chemistry

ISSN： 0308-8146

Year： 2024

Volume： 435

8 . 5 0 0

JCR@2023

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WoS CC Cited Count： 0

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ESI Highly Cited Papers on the List： 0 Unfold All

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