Ultrasound treatment improved gelling and emulsifying properties of myofibrillar proteins from Antarctic krill (Euphausia superba)

Chang Zhou; Ruoyan Liu; Di Zhao; Kai Shan; Weixin Ke; Chunbao Li

Ultrasonics Sonochemistry (Dec 2024)

Ultrasound treatment improved gelling and emulsifying properties of myofibrillar proteins from Antarctic krill (Euphausia superba)

Chang Zhou,
Ruoyan Liu,
Di Zhao,
Kai Shan,
Weixin Ke,
Chunbao Li

Affiliations

Chang Zhou: National Key Laboratory of Meat Quality Control and Cultured Meat, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China
Ruoyan Liu: National Key Laboratory of Meat Quality Control and Cultured Meat, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China
Di Zhao: National Key Laboratory of Meat Quality Control and Cultured Meat, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China
Kai Shan: National Key Laboratory of Meat Quality Control and Cultured Meat, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China
Weixin Ke: Corresponding author.; National Key Laboratory of Meat Quality Control and Cultured Meat, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China
Chunbao Li: Corresponding author.; National Key Laboratory of Meat Quality Control and Cultured Meat, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, China

Journal volume & issue: Vol. 111
p. 107123

Abstract

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Antarctic krill is a promising source of marine proteins with abundant biomass and excellent nutritional profile, but has poor technological properties. Ultrasonic treatment at power levels of 0, 100, 200, 300, 400 and 500 W was applied to improve the technological properties of Antarctic krill meat, and the changes in physicochemical properties of myofibrillar proteins (MPs) were investigated. The results indicated that proper ultrasonic treatment significantly improved the gelling properties of Antarctic krill meat, in terms of a more uniform and stable gel texture and better water holding capacity, which were related to better cross-linking of MPs. Ultrasonic treatment promoted the conversion of MPs’ secondary structures from α-helix and random coil to β-sheet and β-turn, thereby making the molecular structure soft and loose. In addition, at tertiary structure level, ultrasonic treatment exposed the hydrophobic groups and sulfhydryl groups within MPs, thereby improving the emulsifying properties by changing the intermolecular interactions and interface properties. Furthermore, the particle size of MPs decreased and exhibited a more uniform distribution, aligning with the enhanced interactions observed between MPs and oil. These results provide an insight into the efficient development of Antarctic krill by elucidating how the ultrasonic treatment improves the gelling and emulsifying properties based on structure modulation of myofibrillar proteins.

Published in Ultrasonics Sonochemistry

ISSN: 1350-4177 (Print); 1873-2828 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Science: Chemistry; Science: Physics: Acoustics. Sound
Website: https://www.journals.elsevier.com/ultrasonics-sonochemistry

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