Effect of Ultrasound on the Emulsification Properties of Myofibrillar Proteins from Chicken
學生姓名:
沈寶妮
指導教授:
劉修銘
學期:
112下
摘 要:
Myofibrillar protein (MP) is the major protein providing excellent water-binding ability, gel-forming ability and emulsifying properties. Improving emulsifying properties of MP contributes to the manufacture of high-quality products. This study aims to explore the effect of ultrasonic application on thawing and fresh chicken on the emulsification properties of MP. Ultrasound-assisted immersion thawing (UT) at 300 W significantly improved the solubility and the absolute ζ-potential value of MP, reduced its turbidity and particle size. It also achieved the highest gel strength and gel water holding capacity, forming a homogeneous and compact gel network that minimized the loss of both immobilized and free water. High-intensity ultrasound treatment for 6 min decreased both MP and MP-based emulsion particle size, resulting in smaller and uniformly distributed droplets. This treatment increased protein adsorption concentration and facilitated MP adsorption onto oil droplet surfaces. Moreover, it induced changes on the secondary and tertiary structures. These changes contribute to improving the emulsifying properties of MP and enhancing the rheological properties and stability of the O/W emulsion. The ultrasonic treatments significantly improved the
emulsifying activity index and emulsifying stability index of MP. These results demonstrate that ultrasound can reduce the loss of MP emulsification and gelling properties, enhance emulsion stability, and improve the quality of thawed meat, thereby providing a reference for meat processing.
emulsifying activity index and emulsifying stability index of MP. These results demonstrate that ultrasound can reduce the loss of MP emulsification and gelling properties, enhance emulsion stability, and improve the quality of thawed meat, thereby providing a reference for meat processing.
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