Effects of ultrasound power on the properties of non-salt chicken myofibrillar protein emulsions

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science & Technology Pub Date : 2022-02-12 DOI:10.1111/ijfs.15626

Qing-quan Fu, Hai-bo Shi, Lei Zhou, Pan-pan Li, Rong-rong Wang

{"title":"Effects of ultrasound power on the properties of non-salt chicken myofibrillar protein emulsions","authors":"Qing-quan Fu, Hai-bo Shi, Lei Zhou, Pan-pan Li, Rong-rong Wang","doi":"10.1111/ijfs.15626","DOIUrl":null,"url":null,"abstract":"<div>\n \n The present study was designed to investigate the effects of different ultrasonic powers (0–600 W) on the storage stability, rheological properties and microstructure of non-salt chicken myofibrillar protein (MP) emulsions. The Turbiscan stability index (TSI) values, storage modulus (G′) values, loss modulus (G″) values, viscosity values and droplet size of the MP emulsions first increased and then decreased with an increase in ultrasonic power. The results of the creaming index and TSI values showed that ultrasonic treatment effectively improved the storage stability of the emulsions compared with non-ultrasonic treatment. Meanwhile, sonication decreased the oil droplet size and the contact angles accompanied by an increase in G′ and G″ values and the viscosity. The oil droplets became smaller and more uniform distribution observed through the different kinds of microscopic analysis. The physical stability of non-salt MP emulsions treated with different ultrasonic powers was significantly enhanced, and ultrasonic treatment with 450 W power had the optimal efficiency for the stability of the emulsions.\n </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2022-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"5","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science & Technology","FirstCategoryId":"1","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.15626","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 5

Abstract

The present study was designed to investigate the effects of different ultrasonic powers (0–600 W) on the storage stability, rheological properties and microstructure of non-salt chicken myofibrillar protein (MP) emulsions. The Turbiscan stability index (TSI) values, storage modulus (G′) values, loss modulus (G″) values, viscosity values and droplet size of the MP emulsions first increased and then decreased with an increase in ultrasonic power. The results of the creaming index and TSI values showed that ultrasonic treatment effectively improved the storage stability of the emulsions compared with non-ultrasonic treatment. Meanwhile, sonication decreased the oil droplet size and the contact angles accompanied by an increase in G′ and G″ values and the viscosity. The oil droplets became smaller and more uniform distribution observed through the different kinds of microscopic analysis. The physical stability of non-salt MP emulsions treated with different ultrasonic powers was significantly enhanced, and ultrasonic treatment with 450 W power had the optimal efficiency for the stability of the emulsions.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

超声功率对无盐鸡肌原纤维蛋白乳性质的影响

本研究旨在研究不同超声功率(0 ~ 600 W)对无盐鸡肌原纤维蛋白(MP)乳剂的储存稳定性、流变学特性和微观结构的影响。随着超声功率的增加，MP乳状液的Turbiscan稳定性指数(TSI)值、储存模量(G′)值、损耗模量(G″)值、粘度值和液滴尺寸均呈现先增大后减小的趋势。乳化指数和TSI值的测定结果表明，与非超声处理相比，超声处理有效地提高了乳剂的贮存稳定性。同时，超声使油滴尺寸减小，接触角减小，G′和G″值增大，粘度增大。通过各种显微分析，观察到油滴变小，分布更加均匀。不同超声功率处理后的无盐MP乳剂的物理稳定性均有显著提高，其中450 W的超声处理效率对乳剂的稳定性影响最大。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.