Combined effects of high-intensity ultrasound treatment and hydrogen peroxide addition on the thermal stabilities of myofibrillar protein emulsions at low ionic strengths

• Published in: Ultrasonics sonochemistry 2024-03, Vol.104, p.106841-106841, Article 106841
• Main Authors: Zhao, Siqi, Zhao, Yubo, Liu, Haotian, Chen, Qian, Sun, Hongbo, Kong, Baohua
• Format: Article
• Language: English
• Subjects: Emulsion; High-intensity ultrasound; Hydrogen peroxide; Myofibrillar protein; Thermal stability
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2024.106841

[Display omitted] •H2O2 inhibited the disulfide bonds, suppressing the myosin cross-linking.•HIU destroyed the filamentous structures, inhibiting the rod region aggregation.•HIU increased the exposure of –SH groups, promoting blockage effects of H2O2.•Combination of HIU and H2O2 enhanced the thermal stability of MP emulsions. In this study, the effects of high-intensity ultrasound (HIU) treatment combined with hydrogen peroxide (H2O2) addition on the thermal stability of myofibrillar protein (MP)–stabilized emulsions in low-salt conditions were investigated. Results showed that compared to using either HIU or H2O2 treatment alone, HIU treatment combined with H2O2 was most effective in enhancing the physical stability of emulsions. Moreover, the emulsion stabilized by MPs co-treated with HIU and H2O2 exhibited the most uniform distribution, highest absolute zeta potential, and optimal rheological properties upon heating. This combination effect during heating was caused by the inhibition of disulfide bond cross-linking of myosin heads by H2O2 and the dissociation of filamentous myosin structures using the HIU treatment. In addition, the results of oxidative stability analysis indicated that the addition of H2O2 increased the content of oxidation products; however, the overall influence on the oxidative stability of emulsions was not significant. In conclusion, the combination of HIU and H2O2 treatment is a promising approach to suppress heat-induced MP aggregation and improve the thermal stability of corresponding emulsions.