Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins

Sun, Qinxiu; Chen, Qian; Xia, Xiufang; Kong, Baohua; Diao, Xinping

doi:10.1016/j.ultsonch.2019.01.026

Cited by 129 publications

(94 citation statements)

References 51 publications

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“…These changes make it evident that the gelation process of UF‐175 MP was more complete and orderly than that of other frozen samples. This result confirms the better protein structure of UF‐175 MP obtained in our previous research (Sun, Chen, et al., 2019).…”

Section: Resultssupporting

confidence: 91%

“…In our previous study (Sun, Zhao, et al., 2019), we found that the UF‐175 sample had shortest freezing time and the smallest ice crystals among all the frozen samples, which reduced the damage of ice crystals to muscle tissue. In addition, the UF‐175 sample also showed less protein structural change and lower surface hydrophobicity than other freezing treatments (Sun, Chen, et al., 2019). However, insufficient (UF‐125) or excess (UF‐225) ultrasonic powers caused lower protein solubility.…”

Section: Resultsmentioning

confidence: 94%

“…The particle size of the protein is closely related to the gel network and gel properties. According to Figure 4, the particle size of the control was smaller than that of other samples, which may be explained by the protein aggregates caused by the change of protein structure during freezing (Sun, Chen, et al., 2019). As shown in Figure 4B, with the increase of ultrasonic power, the D 43 first decreased and then increased.…”

Section: Resultsmentioning

confidence: 97%

“…As shown in Figure 2, the solubility of control was significantly higher than that of frozen samples. Freezing reduced the solubility of the protein, which may be due to the exposure of some hydrophilic or hydrophobic groups caused by freezing (Sun et al., 2019). The UF‐175 sample had the highest protein solubility (72.55%) among all the frozen samples ( P < 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…A systematic study on the effect of UF on the quality of frozen meat, the structure and functional characteristics of myofibrillar protein (MP) is helpful to reveal the mechanism of UF on the improvement of frozen meat products. At present, the research on ultrasound‐assisted frozen meat products mainly focuses on the quality of pork muscle (Zhang, Niu, Chen, Xia, & Kong, 2017; Zhang, Xia, Liu, Chen, & Kong, 2019), common carp muscle (Sun, Sun, Xia, Xu, & Kong, 2019; Sun, Zhao, Zhang, Xia, & Kong, 2019), and common carp MP structure (Sun, Chen, Xia, Kong, & Diao, 2019). The functional properties (including emulsifying properties and gel properties) of meat protein play an important role in the quality of meat products (Cao, Ma, Huang, & Xiong, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Changes in functional properties of common carp (Cyprinus carpio) myofibrillar protein as affected by ultrasound‐assisted freezing

Sun

Zhang

et al. 2020

Journal of Food Science

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Ultrasound‐assisted freezing (UF) has proven to be a method that can effectively increase the freezing rate of frozen food and improve its quality. The functional properties of myofibrillar proteins (MP) are important factors that affect the further processing quality of meat products. At present, the effect of UF on the functional properties of frozen MP is not yet clear. Therefore, in the present study, changes in the functional properties (emulsifying and gel properties) of MP in common carps (Cyprinus carpio) frozen with UF at different power levels were investigated. The results revealed that, compared with immersion freezing (IF), UF at 175 W (UF‐175) effectively inhibited the decrease in protein solubility, absolute Zeta potential, emulsion activity index, storage modulus (G'), and loss modulus (G'') caused by freezing. UF‐175 sample had lower protein turbidity, and smaller protein particle size than any other frozen samples (P < 0.05), which suggested that UF‐175 inhibited protein aggregation induced by freezing. In addition, shorter T21 and T22 relaxation times were obtained in UF‐175 sample than other frozen samples, indicating that UF‐175 reduced the mobility of immobilized and free water. Accordingly, UF‐175 sample had higher gel strength and water holding capacity than other frozen samples (P < 0.05). A denser and more uniform gel network structure was also found in UF‐175 sample than other frozen samples. In general, improved functional properties of common carp MP can be achieved by optimal UF.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 94%

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Changes in functional properties of common carp (Cyprinus carpio) myofibrillar protein as affected by ultrasound‐assisted freezing

Sun

Zhang

et al. 2020

Journal of Food Science

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Characterization of sonicated gluten protein and subsequent rheological properties of model dough and noodles

et al. 2022

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Background The present study aimed to investigate the effects of the thermo‐mechanical and rheological properties of a wheat gluten‐sonicated model dough and noodles, as well as the effects of ultrasonic frequency (20, 28, 40, 68 and 80 kHz) on the functional properties and structural features of gluten. Results Water absorption, stability and developmental time, and viscoelastic behavior of gluten‐sonicated model dough were all found to be improved. Water absorption, tensile resistance and stretching distance of noodles increased markedly, whereas cooking loss decreased. Ultrasonication at different frequencies also significantly affected gluten structure, including its surface hydrophobicity, micro‐network structure, and secondary and tertiary structures. These alterations then caused changes in its functional characteristics. Compared to untreated gluten, sonicated gluten exhibited significantly increased oil and water capacities (8.75–15.26% and 100.65–127.71% higher than the untreated gluten, respectively), foaming and emulsifying properties, and increased solubility (63.46–98.83% higher than control). In addition, these findings indicated that 40 kHz was the likely resonance frequency of the cavitation bubble in the gluten solution. However, sodium dodecyl sulfate‐polyacrylamide gel electrophoresis electropherograms revealed that such treatments did not affect the molecular weight of gluten, which was also consistent with its unchanged disulfide bond content. Conclusion The present study clarified the impact of frequency on the properties of gluten and model dough. The best frequency for modification of gluten was 40 kHz. Collectively, these findings suggest that ultrasonic technology has the potential for use in modifying wheat gluten and commercial noodle processing. © 2022 Society of Chemical Industry.

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Effects of brining, ultrasound, and ultrasound-assisted brining on quality characteristics of snakehead (Channa argus) fillets

Xia,

Zhang,

Shi

et al. 2024

Food Sci Biotechnol

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Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins

Cited by 129 publications

References 51 publications

Changes in functional properties of common carp (Cyprinus carpio) myofibrillar protein as affected by ultrasound‐assisted freezing

Changes in functional properties of common carp (Cyprinus carpio) myofibrillar protein as affected by ultrasound‐assisted freezing

Characterization of sonicated gluten protein and subsequent rheological properties of model dough and noodles

Effects of brining, ultrasound, and ultrasound-assisted brining on quality characteristics of snakehead (Channa argus) fillets

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