Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism

Abstract

Graphical abstract

Functional and bioactive properties of Larimichthys polyactis protein hydrolysates as influenced by plasma functionalized water-ultrasound hybrid treatments and enzyme types

“…This suggested an enhanced reaction surface for improving enzyme-protein interactions for structural unfolding during hydrolysis [24] , [53] . The results were in agreement with the findings of microstructure analysis, and similar effects were reported for chicken breast myofibrillar proteins, attributed to the opening of the protein chains by ultrasound to induce 3-dimensional structural modification for increasing SSA [21] . Previous studies have reported reductions in particle size of king prawn tropomyosin, golden threadfin bream hydrolysates and small yellow croaker myofibrillar proteins from cold plasma and ultrasound treatments [5] , [49] , [52] .…”

“…4 a). Treatments increased the SSA and decreased the D 43 , suggesting enhanced adsorption capacity and the promotion of electrostatic repulsion, respectively [21] . The SSA increased to 0.589, 0.649 and 0.437 m 2 /g after individual treatments and 0.644, 0.910 and 0.502 m 2 /g after combination treatments, from DWS values of 0.502, 0.592 and 0.326 m 2 /g, respectively for CAH, CCH and CPH.…”

“…Appropriate UST power during UST-assisted freezing was reported to promote the formation of more uniform and smaller ice crystals for minimizing the changes in protein structure and improving the thermal stability of common carp proteins [20] . Also, UST-assisted grafting of dextran conjugates to MP induced Maillard reactions that led to the loss of ordered secondary structures and improvements in emulsifying ability and stability, while UST-assisted covalent reactions of epicatechin gallate and chicken MP ensured more unfolding of protein structure with improved bioactivity [20] , [21] .…”

Ultrasound-assisted assembly of β-lactoglobulin and chlorogenic acid for non covalent nanocomplex: fabrication, characterization and potential biological function

“…It can promote the opening of hydrophobic region inside protein, thus promoting the further binding capacity of protein and polyphenols [6] . In addition, ultrasound can have cavitation and shear effect on the structure and functional properties of protein, so as to assist the improvement of food properties [7] . Some scholars found that the ultrasound protein used in bread production can effectively improve the nutritional quality of bread [8] .…”

Impact of Ultrasound-assisted Saline Thawing on the Technological Properties of mirror carp (Cyprinus carpio L.)

“…Among all the thawing methods, the air thawing increased the exposure to ROS due to oxidative conditions maximally. On the contrary, the ultrasonic cavitation and saline of UST treatment increased thawing rate and shortened the thawing time, which protected the muscle damage from protein oxidation [41] The increase in carbonyl may lead to the crosslinks of protein and influence the protein structure, which reduced the muscle water holding capacity [42] . The results corresponded to the changes in the WHC of fish under different thawing methods ( Fig.…”