Improvement of structural, physicochemical, and rheological properties of porcine myofibrillar proteins by high-intensity ultrasound treatment for application as Pickering stabilizers

Modification of rheological properties of animal and vegetable proteins treated with high‐intensity ultrasound: A review

“…Zhang et al, 2017), A. trifoliata protein isolate (Y. Jiang et al, 2021), pork myofibrillar proteins (Kim et al, 2023), and black bean protein isolate (L. . This could be a consequence of the partial denaturation of proteins, which decreases intermolecular interactions between protein molecules because of ultrasound.…”

“…Of the same manner, Kim et al. (2023) confirmed that the η app of porcine myofibrillar protein dispersions tended to be lower with the augment of the shear rate, showing a shear‐thinning behavior.…”

“…Some studies with dispersions or emulsions of soybean protein isolate (A. Hu & Li, 2021; H. Hu, Wu, et al., 2013; Karki et al., 2009; Paglarini et al., 2018; Ren et al., 2020; Tong et al., 2022; T. Wang et al., 2022; L. Zhang et al., 2021), duck liver protein isolate (Zou et al., 2017), cow´s milk protein concentrate (Yanjun et al., 2014), whey protein isolate and concentrate (Ahmadi et al., 2017; Albano & Nicoletti, 2018; Shen et al., 2016; Shen et al., 2017; Zisu et al., 2010), casein (Madadlou et al., 2009), faba bean protein isolate (Martínez‐Velasco et al., 2018), beef myofibrillar proteins (Amiri et al., 2018), cod protein isolate (W. Ma et al., 2019), A. trifoliata ( Akevia trifoliata ) protein isolate (Y. Jiang et al., 2021), egg white proteins (Ai et al., 2021; Sheng et al., 2018), lupin protein isolate (Lo et al., 2022), pumpkin protein isolate (Du et al., 2022), croaker myofibrillar proteins (H. Wang et al., 2022), chickpea protein isolate (Y. Wang et al., 2020), chicken breast meat protein isolate (Ke Li et al., 2022), and pork myofibrillar proteins (Kim et al., 2023) have demonstrated that ultrasound treatment decrease the η app , which could be due to the reduction in particle size and surface charge, as well as the rise of protein solubility that causes a better ordering of the proteins along the flow field, exhibiting less resistance to flow by effect of sound waves on proteins. This behavior is typical of pseudoplastic materials where the η app diminishes as the shear rate is greater.…”

“…On the contrary, a significant reduction in G’ and G’’ values by ultrasonication was reported for dispersions or gels of whey protein isolate (Frydenberg et al., 2016), soybean protein isolate (Arzeni, Martínez, et al., 2012; H. Hu, Wu, et al., 2013), wheat gluten proteins (H. Zhang et al., 2011), chicken myofibrillar proteins (Z. Zhang et al., 2017), A. trifoliata protein isolate (Y. Jiang et al., 2021), pork myofibrillar proteins (Kim et al., 2023), and black bean protein isolate (L. Li et al., 2020). This could be a consequence of the partial denaturation of proteins, which decreases intermolecular interactions between protein molecules because of ultrasound.…”

“…In studies with soybean (Lo et al., 2022) and porcine (Kim et al., 2023) proteins, it has been reported that ultrasound reduces the apparent viscosity because cavitation produces a certain degree of the molecular unfolding of the proteins, which causes a better ordering of these polymers along the flow field. Such structural changes of the proteins provoke less resistance to flow, which results in a lower viscosity, which is one of the typical shear thinning behaviors of non‐Newtonian fluids.…”