Effect of Ultrasonic Treatment on the Structural and Oxidation Properties of Chicken Myofibrillar Protein under Low-Salt Conditions

被引：0
|
作者：
Li, Ke [1 ]
Zhang, Yixue [1 ]
Wang, Yanqiu [1 ]
Zhao, Dianbo [1 ]
Zhao, Yingying [1 ]
Chen, Bo [1 ]
Wang, Yu [1 ]
Du, Manting [1 ]
Bai, Yanhong [1 ]
机构：
[1] Henan Provincial Collaborative Innovation Center of Food Production and Safety, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou,45
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 16期
关键词：
Condition - Low salts - Myofibrillar proteins - Oxidation properties - Oxidizing effects - Physical stability - Structural characteristics - Structure stability - Treatment time - Ultrasonic treatments;
D O I：
10.7506/spkx1002-6630-20230725-280
中图分类号：
学科分类号：
摘要：
In order to investigate the effect of ultrasound on the structure and physical stability of chicken myofibrillar protein (MP) under low-salt conditions (0.15 mol/L NaCl), as well as the oxidizing effect of free radicals generated by ultrasound on MP, this study investigated the changes in the structure and oxidative properties of MP under low-salt conditions after ultrasound treatments (20 kHz, 450 W for 0, 3, 6, 9, and 12 min). The results showed that compared with the control group, the solubility, physical stability, and absolute ζ-potential of MP under low-salt conditions increased significantly (P © 2024 Chinese Chamber of Commerce. All rights reserved.
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页码：177 / 187
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