1. Unexpected variations in the effects of ultrasound-assisted myofibrillar protein processing under varying viscosity conditions
- Author
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Jiahui Chen, Jiale Chai, Xiaomei Sun, Ye Tao, Xing Chen, Guanghong Zhou, and Xinglian Xu
- Subjects
Myofibrillar protein (MRN) ,Viscosity conditions ,Molecular structure ,Meat products ,Gallic acid (GAD) ,pH values ,Chemistry ,QD1-999 ,Acoustics. Sound ,QC221-246 - Abstract
The efficient synthesis of myofibrillar protein(MRN)-gallic acid (GAD) complex in ultrasound (UID)-assisted processing is a challenging problem in food manufacturing. In this investigation, the effect of viscosity characteristics on the efficiency of UID processing in MRN-based beverages was analyzed. Both viscosity and surface tension can increase sono-physico-chemical effects on the degradation of terephthalic acid and crystal violet, with surface tension having a more significant effect (negative correlation, R2 = 0.99) than viscosity (positive correlation, R2 = 0.79). The structural indicators and microstructure demonstrated that the reaggregation and refolding of the MRN structure during the modification procedure occurred with relatively small three-dimensional dimensions. Compared to the MRN/GAD4 group, the water contact angle of the MRN/GAD7 system enhanced by 129.44%, leading to greater system stability. The ABTS-scavenging capacity of the system increased by approximately 19.45% due to the increase in viscosity of these two categories.
- Published
- 2023
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