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

doi:10.1016/j.foodchem.2023.137564

科研成果详情

发表状态	已发表Published
题名	Ultrasonic treatment treated sea bass myofibrillar proteins in low-salt solution: Emphasizing the changes on conformation structure, oxidation sites, and emulsifying properties
作者	Lan, Meijuan 1; Li, Tongshuai 1; Li, Lin 1,2; Wang, Shaoyun 3; Chen, Juncheng 4; Yang, Tangyu 1; Li, Zhiru 5; Yang, Yipeng 1; Zhang, Xia 1; Li, Bing 1
发表日期	2024-03-01
发表期刊	Food Chemistry
ISSN/eISSN	0308-8146
卷号	435
摘要	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.
关键词	Emulsifying properties Low-salt solution Myofibrillar protein Oxidation Ultrasonic treatment
DOI	10.1016/j.foodchem.2023.137564
URL	查看来源
收录类别	SCIE
语种	英语English
WOS研究方向	Chemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS类目	Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS记录号	WOS:001097696900001
Scopus入藏号	2-s2.0-85173557298
引用统计
文献类型	期刊论文
条目标识符	https://repository.uic.edu.cn/handle/39GCC9TT/11395
专题	北师香港浸会大学
通讯作者	Li, Bing
作者单位	1.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,South China University of Technology 2.School of Chemical Engineering and Energy Technology,Dongguan University of Technology,Dongguan,523808,China 3.College of Biological Science and Technology,Fuzhou University,Fuzhou,350108,China 4.International School of Public Health and One Health,Hainan Medical University,Haikou,571199,China 5.Beijing Normal University-Hong Kong Baptist University United International College,Zhuhai,China
推荐引用方式 GB/T 7714	Lan, Meijuan,Li, Tongshuai,Li, Linet al. Ultrasonic treatment treated sea bass myofibrillar proteins in low-salt solution: Emphasizing the changes on conformation structure, oxidation sites, and emulsifying properties[J]. Food Chemistry, 2024, 435.
APA	Lan, Meijuan., Li, Tongshuai., Li, Lin., Wang, Shaoyun., Chen, Juncheng., .. & Li, Bing. (2024). Ultrasonic treatment treated sea bass myofibrillar proteins in low-salt solution: Emphasizing the changes on conformation structure, oxidation sites, and emulsifying properties. Food Chemistry, 435.
MLA	Lan, Meijuan,et al."Ultrasonic treatment treated sea bass myofibrillar proteins in low-salt solution: Emphasizing the changes on conformation structure, oxidation sites, and emulsifying properties". Food Chemistry 435(2024).