超声波对不同盐浓度下肌原纤维蛋白溶解性的影响

应用超声波处理(频率20 kHz,功率450 W,超声波强度30 W/cm2,时间0、3、6和9 min)不同NaCl浓度(0.2、0.4、0.6 mol/L)下鸡胸肉肌原纤维蛋白(myofibrillar protein,MP),分析MP的溶解度、浊度、粒径、电位及二级结构,研究超声波处理对MP溶解特性的影响.结果显...

Effect of ultrasound treatment on the solubility of myofibrillar protein under different salt concentrations

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.