Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast

Synergistic effect of preheating and different power output high-intensity ultrasound on the physicochemical, structural, and gelling properties of myofibrillar protein from chicken wooden breast

“…The texture of protein-based gels influences the perception and quality of the final products, and it is determined by the composition and organizational structure [43] . HIU could significantly improve the texture and WHC of the WBMP gel after preheating.…”

“…Preheating changed the normalized strength and peak positions of the disulfide bond. This was because the hydrophobic group exposed by the preheating synergy with HIU promoted the formation of stable disulfide bonds [43] . However, when HIU power was further increased to 800 W, the strength of the disulfide bond decreased to 0.60 ± 0.01.…”

Physicochemical properties and microstructure of composite surimi gels: The effects of ultrasonic treatment and olive oil concentration

“…This could be the reason why the α-helix content decreased and the β-sheet content increased. Generally, the β-sheet component is beneficial to the formation of a protein network [37] . Several previous studies have indicated that ultrasonic treatment could promote the conversion of the α-helix to a β-sheet content, thus forming a more compact and uniform gel network [17] , [20] .…”

“…This created favorable conditions for the rapid formation of stable agglomeration of myosin under water bath heating in the second step (90 °C). Furthermore, ultrasound-assisted heating treatments could also compel the proteins to expose more intramolecular sulfhydryl groups, which can be oxidized into disulfide bonds to promote crosslinking and aggregation among the proteins, thereby resulting in a satisfactory structure [37] . However, the ultrasonic treatment barely improved the structures of the composite gels supplemented with oil concentrations of >3 g/100 g.…”

Effects of lipids on the properties of emulsified interfacial film of myofibrillar protein by Raman spectroscopy

“…To prepare myofibrillar protein, we used the processing method described in Yan’s work (Li et al ., 2019). The meat was ground using a masher (Shanghai Jingke Industrial Co., Ltd.).…”