Effects of high-pressure homogenization on physicochemical, rheological and emulsifying properties of myofibrillar protein

In order to expand the utilization of shellfish proteins in various products, the physicochemical, rheological and emulsifying properties of oyster myofibrillar protein (OMP) affected by high-pressure homogenization (HPH) were evaluated. HPH (0, 40, 80 and 120 MPa) was applied to treat OMP dispersion. The results showed that HPH at varying pressures (0, 40, 80 and 120 MPa) led to changes in physicochemical, rheological and emulsifying properties of OMP. The shear stress, apparent viscosity and the viscosity coefficients (k) decreased, but flow index (n) increased. EAI, ESI, AP% and creaming stability increased but droplet size distribution of emulsions became narrower. Absolute zeta potential and protein solubility increased but particle size and turbidity of OMP reduced after HPH treatment. HPH changed the OMP secondary structure and caused tertiary and quaternary structural changes. The HPH treatment contribute to improvement in OMP rheological and emulsifying properties, and 80 MPa was the optimum pressure for modification. The improvements in functional properties of OMP could be attributed to its unfolded conformation structure with reduced particle size and higher surface net charges produced by HPH. The findings of improved functional properties demonstrated the potential use of OMP as protein supplement in formulated foods.