Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism

[Display omitted] •Ultrasound-assisted gelation markedly improved the strength and WHC of gels.•Ultrasound involvement prompted the unfolding of α-helix of proteins in gels.•Ultrasound contributed to the formation of more compact gel microstructure.•Hydrophobic interactions and disulfide bonds in ge...

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Veröffentlicht in:	Ultrasonics sonochemistry 2023-03, Vol.94, p.106349-106349, Article 106349
Hauptverfasser:	Wang, Qingling, Gu, Chen, Wei, Ranran, Luan, Yi, Liu, Rui, Ge, Qingfeng, Yu, Hai, Wu, Mangang
Format:	Artikel
Sprache:	eng
Schlagworte:	Chemical forces Gelling properties Gels - chemistry Hydrophobic and Hydrophilic Interactions Muscle Proteins - chemistry Myofibrillar protein Myofibrils - chemistry Original Ultrasound Water - chemistry Water state
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Zusammenfassung:	[Display omitted] •Ultrasound-assisted gelation markedly improved the strength and WHC of gels.•Ultrasound involvement prompted the unfolding of α-helix of proteins in gels.•Ultrasound contributed to the formation of more compact gel microstructure.•Hydrophobic interactions and disulfide bonds in gels were enhanced by ultrasound. Effects of the incorporation of ultrasound with varied intensities (0–800 W) into the thermal-induced gelation process on the gelling properties of myofibrillar protein (MP) were explored. In comparison with single heating, ultrasound-assisted heating (
ISSN:	1350-4177 1873-2828
DOI:	10.1016/j.ultsonch.2023.106349