Robustness of protein: Using pH shifting and low speed shearing to partially recover conformation and dispersibility of myosin from pale, soft, exudative (PSE)-like chicken breast

Yang, Zongyun; Sun, Jian; Li, Zhen; Yue, Qi; Wang, Peng; Xu, Xinglian

doi:10.1016/j.lwt.2020.110786

Cited by 10 publications

(8 citation statements)

References 36 publications

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“…There are many physical and chemical methods that can be applied to improve the functional properties of WBMP and subsequently enhance the texture and water-holding capacity (WHC) of the resulting WBMP gel. These strategies include high-intensity ultrasound (HIU) [10] , pulsed electric fields [11] , pH shifting and low-speed shearing [12] , glycosylation [13] , and isoelectric solubilization/precipitation [14] . Among these, HIU is convenient for use in actual production.…”

Section: Introductionmentioning

confidence: 99%

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

Wang

Sun

et al. 2022

Ultrasonics Sonochemistry

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Section: Introductionmentioning

confidence: 99%

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

Wang

Sun

et al. 2022

Ultrasonics Sonochemistry

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“…The isoelectric point (p I ) of myosin is 5.4. When the pH is close to p I , myosin tends to assemble and its solubility becomes low (Yang et al., 2021). Myosin aggregation, which made group B gelation more effective.…”

Section: Resultsmentioning

confidence: 99%

Synergistic effect of ultrahigh pressure and allicin on gel properties, flavor characteristics, and myosin structure of the obturator muscle of the scallop (Patinopecten yessoensis)

Tong

Wang

et al. 2023

Journal of Food Science

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The synergistic effects of the combination of ultrahigh pressure (UHP) with allicin on the gel properties, flavor characteristics, and myosin structure of scallops were investigated. The results indicated that chewiness reached maximum, uniform, and dense microstructures at B‐300 MPa, and scallops with favorable gel properties. In addition, the electronic nose and tongue could clearly distinguish the olfactory and gustatory properties of scallops, and the interaction of UHP and allicin increased the variety of volatile compounds in scallops, which mainly included 1‐hydroxy‐2‐propanone, 1‐hexenal, 2‐butanone‐D, and 1‐octen‐3‐ol. The main performance was fruit aroma and a plantlike aroma and mushroomlike odor. UHP and allicin changed the microenvironment of tryptophan residues, and allicin formed larger aggregates by forming disulfides with myosin. The sodium dodecyl sulfate–polyacrylamide gel electrophoresis results could show that myosin had low degradation in B‐300 MPa. Thus, comprehensively viewed, UHP and allicin play a role in gel formation of myosin from obturator muscle at 300 MPa, whereas allicin and myosin form disulfides as the main factor of myosin gelation. Practical Application To enhance the diversity of scallop preparation methods and improve the quality of the obtained product, UHP and allicin treatment result in scallops with satisfactory chewiness and flavor, which provides application prospects for scallop processing.

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“…Turbidity is usually determined to indicate the aggregation degree of myosin molecules [ 31 ]. As shown in Figure 1 B, as the NaCl concentration increased, the turbidity of myosin treated solely by NaCl (control) significantly decreased ( p < 0.05), suggesting a reduction in the aggregation degree of myosin.…”

Section: Resultsmentioning

confidence: 99%

Changes in Gelation Properties of Silver Carp Myosin Treated by Combination of High Intensity Ultrasound and NaCl

Gao

Yang

You

et al. 2022

Foods

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The molecular behavior of myosin in a low-salt environment limited the production of surimi-based products. This study aimed to investigate the effect of the combination of high intensity ultrasound (HIU) and NaCl (0.1, 0.3, 0.5 mol/L) on the physicochemical indexes of myosin. The changes were evaluated by solubility, ultraviolet (UV) spectroscopy, dynamic rheological properties, water holding capacity (WHC), microstructures, etc. For control samples, the gelation properties of myosin strengthened upon NaCl increasing. Combination of HIU and NaCl significantly improved the solubility of myosin, which was due to the conformational changes and the exposure of reactive groups. Meanwhile, the particle size of myosin obviously decreased when observed by atomic force microscope, which in turn promoted the stability of myosin. Furthermore, the improvement in solution behaviors of myosin treated by combination of HIU and NaCl contributed to the gelation properties as well as the formation of compact microstructures, which obtained high WHC and low cooking loss of myosin gels. In conclusion, combination of HIU and NaCl induced the unfolding of myosin with the exposure of reactive groups, consequently facilitating the formation of denser microstructures. Moreover, the biggest degree of improvement in gelation properties was observed at 0.1 mol/L NaCl combined with HIU.

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Robustness of protein: Using pH shifting and low speed shearing to partially recover conformation and dispersibility of myosin from pale, soft, exudative (PSE)-like chicken breast

Cited by 10 publications

References 36 publications

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

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

Synergistic effect of ultrahigh pressure and allicin on gel properties, flavor characteristics, and myosin structure of the obturator muscle of the scallop (Patinopecten yessoensis)

Changes in Gelation Properties of Silver Carp Myosin Treated by Combination of High Intensity Ultrasound and NaCl

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