Simultaneous ultrasound and microwave application in myosin-chlorogenic acid conjugation: Unlocking enhanced emulsion stability

Zhiyu Li; Xiaomei Zhong; Cuirong Luan; Nanhua Wen; Chuanyang Shi; Shuji Liu; Yizhou Xu; Quan He; Yijing Wu; Jie Yang

Food Chemistry: X (Mar 2024)

Simultaneous ultrasound and microwave application in myosin-chlorogenic acid conjugation: Unlocking enhanced emulsion stability

Zhiyu Li,
Xiaomei Zhong,
Cuirong Luan,
Nanhua Wen,
Chuanyang Shi,
Shuji Liu,
Yizhou Xu,
Quan He,
Yijing Wu,
Jie Yang

Affiliations

Zhiyu Li: Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
Xiaomei Zhong: College of Oceanography, Fujian Agriculture and Forest University, Fuzhou, China
Cuirong Luan: Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
Nanhua Wen: Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China
Chuanyang Shi: Department of Nutrition and Food Studies, Steinhardt School of Culture, Education, and Human Development, New York University, NY, United States
Shuji Liu: Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, Xiamen, China
Yizhou Xu: College of Oceanography, Fujian Agriculture and Forest University, Fuzhou, China
Quan He: Department of Engineering, Faculty of Agriculture, Dalhousie University, NS, Canada
Yijing Wu: Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China; Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou, China; Corresponding authors at: Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China.
Jie Yang: Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China; Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou, China; Corresponding authors at: Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China.

Journal volume & issue: Vol. 21
p. 101149

Abstract

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This study investigated the grafting chlorogenic acid (CA) onto myosin, utilizing various techniques including conventional method, ultrasound, microwave, and combination of ultrasound and microwave (UM). The grafting efficiency was as follows: conventional method < microwave < ultrasound < UM. The UM technique manifested the highest CA-binding capacity (80.26 μmol/g myosin) through covalent bonding, and a much shorter time was required for conjugation than conventional method. The conjugation of polyphenol significantly increased the solubility of myosin with reduced aggregation behavior, which was accompanied by structural alterations from ordered structures (α-helix and β-sheet) to disordered forms. The emulsion stabilized by UM-myosin-CA conjugate exhibited the most homogeneous microstructure with favorable creaming stability. Moreover, the resulting emulsion presented strong oxidation resistance and storage stability. These results illustrate the promising potential of employing CA-grafted myosin, especially when processed using the UM technique, in the development of highly efficient emulsifiers.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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