A novel strategy for improving the stability of myofibrillar protein emulsions at low ionic strength using high-intensity ultrasound combined with non-enzymatic glycation

Poor emulsification of myofibrillar proteins (MPs) limits the production of meat protein emulsion-type products, and it is related to the myosin self-assembles in low-salt settings. The effect of high-intensity ultrasound (HIU) pretreatment combined with non-enzymatic glycation on MP-stabilized emul...

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Bibliographic Details
Published in:Ultrasonics sonochemistry 2023-12, Vol.101, p.106694-106694, Article 106694
Main Authors: Han, Ge, Zhao, Siqi, Sun, Fangda, Xia, Xiufang, Liu, Haotian, Kong, Baohua
Format: Article
Language:English
Subjects:
Emulsion
Emulsions
Glycation
High-intensity ultrasound
Low-salt settings
Maillard Reaction
Myofibrillar proteins
Original
Osmolar Concentration
Particle Size
Polymers
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Summary:Poor emulsification of myofibrillar proteins (MPs) limits the production of meat protein emulsion-type products, and it is related to the myosin self-assembles in low-salt settings. The effect of high-intensity ultrasound (HIU) pretreatment combined with non-enzymatic glycation on MP-stabilized emulsions in low-salt settings was investigated in this study, and the potential mechanism was revealed. The results indicated that, compared to using either HIU or glycation treatment alone, HIU pretreatment in combination with glycation significantly improves the physical stability of emulsions while increasing the distribution uniformity and reducing the droplet particle size from 18.05 μm to 2.54 μm (P 
ISSN:1350-4177
1873-2828
DOI:10.1016/j.ultsonch.2023.106694