Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

The effects of high-intensity ultrasound on the emulsifying properties of chicken myofibrillar protein (MP) and the rheological properties and stability of the emulsion stabilized by ultrasound-treated MP were investigated. MP suspensions (0.6 M NaCl) were subjected to ultrasound treatments (frequen...

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Veröffentlicht in:Food hydrocolloids 2020-01, Vol.98, p.105275, Article 105275
Hauptverfasser: Li, Ke, Fu, Lei, Zhao, Ying-Ying, Xue, Si-Wen, Wang, Peng, Xu, Xing-Lian, Bai, Yan-Hong
Format: Artikel
Sprache:eng
Schlagworte:
Adsorbed proteins
Emulsion properties
High-intensity ultrasound
Myofibrillar protein
Rheology
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Zusammenfassung:The effects of high-intensity ultrasound on the emulsifying properties of chicken myofibrillar protein (MP) and the rheological properties and stability of the emulsion stabilized by ultrasound-treated MP were investigated. MP suspensions (0.6 M NaCl) were subjected to ultrasound treatments (frequency 20 kHz, power 450 W, intensity 30 W/cm2) for 0, 3 and 6 min. Ultrasound treatment significantly increased (p 
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2019.105275