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

Abstract

Graphical abstract

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

“…The phase separation of the emulsion gradually decreased until it disappeared with the incremental ultrasound power indicating superior creaming behaviour via ultrasound treatment. The emulsions possessed the optimal physical stability when the ultrasound power reached 450 W. Our results were similar to the findings that the MP emulsions showed improved physical stability with a 450 W ultrasonic treatment (Liu et al ., 2021).…”

Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein

“…The study found that ultrasonic treatment improved emulsification properties by reducing particle size of pea proteins [61] . Meanwhile, the particle size of proteins affected EAI, the smaller the proteins, the easier the diffusing, and EAI increased [62] . Here, EAI of raw soymilk reduced, the reason might be that strong ultrasonic cavitation made SP denatured and aggregated into larger particles.…”

“…Zeta-potential is a direct indicator of the surface charge density of charged particles [62] , which is used to demonstrate the stability of colloidal system and the electrostatic interaction between particles [25] . As shown in Fig.…”

Effect of high-intensity ultrasound on the physicochemical properties, microstructure, and stability of soy protein isolate-pectin emulsion

“…They found that the treated emulsion had better emulsion stability and a higher amount of interfacial proteins. Liu et al [18] evaluated the effect of different HIU powers on the stability of myofibrillar protein (MP) emulsions, and found that the MP emulsion stability was significantly improved at 450 W.…”