Emulsification properties and oil-water interface properties of L-lysine-assisted ultrasonic treatment in sea bass myofibrillar proteins: Influenced by the conformation of interfacial proteins
文献类型： 外文期刊
作者： Wu, Yamei 1 ; Wu, Yanyan 1 ; Xiang, Huan 1 ; Chen, Shengjun 1 ; Zhao, Yongqiang 1 ; Cai, Qiuxing 2 ; Wang, Yueqi 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
2.Beibu Gulf Univ, Guangxi Coll & Univ Key Lab Dev & High value Utili, Coll Food Engn, Qinzhou 535000, Guangxi, Peoples R China
3.Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China
4.Ocean Univ China, Coll Food Sci & Engn, Qingdao 266000, Peoples R China
5.Sanya Trop Fisheries Res Inst, Key Lab Efficient Utilizat & Proc Marine Fishery R, Sanya 572018, Peoples R China
6.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou, Peoples R China
关键词： Sea bass; Myofibrillar protein; Protein conformation; Interfacial properties; Emulsification properties
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：10.7； 五年影响因子：10.9 ）
ISSN： 0268-005X
年卷期： 2024 年 147 卷
页码：
收录情况： SCI
摘要： In this study, we aimed to investigate the influence of lysine-assisted ultrasonic treatment on the conformation, and interfacial and emulsification properties of sea bass myofibrillar proteins at the oil-water interface. It was observed that the modification treatment with lysine (1 g/L) combined with low-intensity ultrasound (200 W) enhanced the interfacial pressure and penetration rate. This enhancement could be attributed to the significant structural unfolding of myofibrillar proteins located at the oil-water interface (increase in beta-sheets and reduction in alpha-helices), which exposed the hydrophobic groups. The rate of interfacial protein adsorption subsequently increased, owing to the strengthening of protein-protein and protein-oil phase interactions. Additionally, the interfacial swelling rheology experiment showed an enhancement in the ordered structure of interfacial proteins, aiding in the development of a protein gel network structure. Consequently, the elastic modulus of the oil-water interface was larger, and the droplet interfacial structure was tight, which facilitated uniform distribution and improved the emulsification properties of the droplets, ultimately enhancing the ability of the emulsions to be stored at room temperature.
- 相关文献
作者其他论文 更多>>
-
Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysis
作者：Wang, Yueqi;Chen, Qian;Xiang, Huan;Sun-Waterhouse, Dongxiao;Chen, Shengjun;Zhao, Yongqiang;Li, Laihao;Wu, Yanyan;Wang, Yueqi;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Li, Laihao;Wu, Yanyan;Sun-Waterhouse, Dongxiao;Wang, Yueqi;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Li, Laihao;Wu, Yanyan
关键词：Fermented golden pomfret; Microbiota community; Volatile compound; Co-occurrence network; Metabolic pathway
-
Unraveling the antibacterial mechanism of Lactiplantibacillus plantarum MY2 cell-free supernatants against Aeromonas hydrophila ST3 and potential application in raw tuna
作者：Wang, Di;Liu, Yangfan;Chen, Shengjun;Deng, Jianchao;Li, Chunsheng;Pan, Chuang;Wang, Yueqi;Xiang, Huan;Feng, Yang;Yang, Xianqing;Li, Laihao;Wu, Yanyan;Zhao, Yongqiang;Qi, Bo;Wei, Ya;Wang, Di;Chen, Shengjun;Deng, Jianchao;Li, Chunsheng;Pan, Chuang;Wang, Yueqi;Xiang, Huan;Feng, Yang;Yang, Xianqing;Li, Laihao;Wu, Yanyan;Zhao, Yongqiang;Qi, Bo;Wei, Ya;Wang, Di;Chen, Shengjun;Deng, Jianchao;Wang, Di;Chen, Shengjun;Deng, Jianchao;Li, Chunsheng;Pan, Chuang;Wang, Yueqi;Xiang, Huan;Feng, Yang;Yang, Xianqing;Li, Laihao;Wu, Yanyan;Zhao, Yongqiang;Qi, Bo;Wei, Ya;Li, Xupeng;Chen, Shengjun
关键词：Aeromonas hydrophila; Lactiplantibacillus plantarum; Cell free supernatants; Antibacterial; Metabolomics
-
Effects of konjac glucomannan on physical properties and microstructure of fish myofibrillar protein gel: Phase behaviours involved
作者：Zhang, Tao;Zhuang, Xinbo;Chen, Yinji;Chen, Shengjun;Xu, Xiaoqi;Xue, Yong;Xue, Changhu;Jiang, Ning
关键词：Phase behavior; Dynamic rheology; Myofibrillar protein; Konjac glucomannan; Blended system
-
Copper chelating peptides derived from tilapia (Oreochromis niloticus) skin as tyrosinase inhibitor: Biological evaluation, in silico investigation and in vivo effects
作者：Song, Yuqiong;Li, Jun;Xiang, Huan;Chen, Shengjun;Li, Laihao;Hu, Xiao;Li, Jun;Tian, Han;Xiang, Huan;Chen, Shengjun;Li, Laihao;Hu, Xiao;Hu, Xiao
关键词：Tilapia (Oreochromis niloticus) skin; Copper chelating peptides; Tyrosinase inhibition; Molecular dynamics
-
Proteomics study of mitochondrial proteins in tilapia red meat and their effect on color change during storage
作者：Xiang, Huan;Sun, Shenyu;Huang, Hui;Hao, Shuxian;Li, Laihao;Yang, Xianqing;Chen, Shengjun;Wei, Ya;Cen, Jianwei;Pan, Chuang;Xiang, Huan;Huang, Hui;Hao, Shuxian;Li, Laihao;Yang, Xianqing;Chen, Shengjun;Wei, Ya;Cen, Jianwei;Pan, Chuang;Xiang, Huan;Huang, Hui;Hao, Shuxian;Li, Laihao;Yang, Xianqing;Chen, Shengjun;Wei, Ya;Cen, Jianwei;Pan, Chuang
关键词：Tilapia; Label -free; Mitochondrial proteins; Color changing; TCA cycle
-
Tetragenococcus halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus for sardine fermentation
作者：Fang, Zhijia;Zhu, Wenjuan;Liu, Ying;Wang, Xinran;Wang, Yaling;Wu, Yanyan
关键词：fermented products; food fermentative microbiology; mixed starter cultures; sardine products
-
Characterization of the aggregation behavior of sea bass (Lateolabrax japonicus) myofibrillar proteins mediated by different ionic strengths: Protein structures, gel properties, and emulsion stabilities
作者：Wu, Yamei;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Lin, Wanling;Wu, Yanyan;Wang, Yueqi;Cai, Qiuxing;Wu, Yanyan;Wang, Yueqi;Cai, Qiuxing;Wu, Yanyan;Wang, Yueqi;Wu, Yamei;Wu, Yamei;Chen, Shengjun;Zhao, Yongqiang;Wu, Yanyan;Wang, Yueqi;Chen, Shengjun;Zhao, Yongqiang;Wu, Yanyan;Wang, Yueqi
关键词：Lateolabrax japonicus; Emulsifying properties; Gelation; Structural properties; Functional properties
