Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker

High-intensity ultrasound improves the physical stability of myofibrillar protein emulsion at low ionic strength by destroying and suppressing myosin molecular assembly

“…In contrast, increasing the HIU power up to 600 W promoted intermolecular hydrophobic interactions causing a slight red-shift in the absorption peak of amide A ( Fig. 5 A) consistent with the previous result [11] , [43] .

Fig.

…”

Influence of ultrasound-assisted ionic liquid pretreatments on the functional properties of soy protein hydrolysates

“…The pH of the mixture was kept at 7.0 using NaOH (0.25 M) during the whole stirring process and the condition of the magnetic stirring process was the same. Next, the SPI mixture was treated in an ultrasonic bath reactor equipped with frequency generators, which was manufactured by Jiangsu University as described by Wang et al [25] . The selected frequency was the combination of 20 and 28 kHz in a simultaneous working mode (pulsed on-time 2 s and off-time 2 s) with a temperature of 25 °C.…”

Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi

“…Thus, low-frequency ultrasound can improve cell membrane permeability [8] , enhance material transfer and modify molecular structures [9] , [10] , [11] , [12] . Therefore, low-frequency ultrasound is mainly used for extraction and separation [13] , [14] , [15] , accelerating chemical reactions [16] , freezing [17] , thawing [18] , drying [19] , defoaming and degassing [19] , homogenization [20] , emulsification [21] , passivation of enzyme activity [21] and inactivation of microorganisms [22] . In the food industry, low-frequency ultrasound has been used effectively for aging and maturation [23] , pesticide residue elution [22] , food cleaning and sterilization [24] , osmotic dehydration [25] , auxiliary enzymatic catalysis [26] , auxiliary microbial fermentation ( Fig.…”

“… [17] Auxiliary thawing The microjet formed by cavitation bubble rupture increases the flow velocity of thawing medium, accelerates the heat exchange between thawing material and medium, and strengthens the convective heat transfer effect. [18] Pesticide residue elution The strong oxidizing ability of free radicals generated by cavitation accelerates the emulsification of fat-soluble components, exposes their hydrophilic groups and degrades them into the water; or reduces the adhesion of pesticide residues on food and agricultural products through the mechanical effect. [101] Auxiliary cleaning and sterilization The cavitation effect produces high temperature and high pressure to destroy the cell wall or cell membrane of bacteria; the free radicals with strong oxidizing properties are produced to destroy the DNA of microbial cells and inactivate enzymes to kill bacteria.…”