Effect of ultrasound on the functional properties and structural changes of chicken liver insoluble proteins isolated by isoelectric solubilization/ precipitation
文献类型: 外文期刊
作者: Mao, Rongrong;Xiong, Guoyuan;Zheng, Haibo;Qi, Jun;Zhang, Chunhui
作者机构:
关键词: Ultrasonic;Isoelectric solubilization/precipitation;Chicken liver insoluble proteins;Protein structure;Functional properties
期刊名称: ULTRASONICS SONOCHEMISTRY
ISSN: 1350-4177
年卷期: 2025 年 112 卷
页码:
收录情况: SCIE(2025版) ; ; EI(2025版)
摘要: The studies investigated the effects of different ultrasonic powers (180, 360 and 540 W) on the functional properties and structural changes of chicken liver insoluble proteins (CLIPs) isolated by isoelectric solubilization/ precipitation (ISP) (with alkaline solubilization at pH 11.0 and pH 12.0 respectively, and acid precipitation at pH 5.5). Results indicated that ultrasonic significantly increased the solubility of ISP-isolated CLIPs, and narrowed the particle size distribution of D3,2 and D4,3 (P < 0.05). The highest solubility was observed at pH 11.0 and 360 W ultrasound treatment, reaching 77.26 %. The ultrasonic with 360 W exhibited higher shear stress and apparent viscosity. Spectroscopy revealed that compared to without ultrasonic treatment, there was an increase in beta-sheet and random curling content accompanied by a decrease in beta-turn and alpha-helix structure when ultrasonication. Ultrasound altered the tyrosine hydrophobic residues to be exposed to the surface of the ISP-isolated CLIPs, thus improving the hydrophilicity. Overall, ultrasound combined with ISP treatment effectively improved the functional properties of CLIPs, and it might be a potential, safe and efficient method for improving the processing properties and broadening the application of insoluble animal-derived proteins.
分类号:
- 相关文献
作者其他论文 更多>>
-
Exploring how papaya juice improves meat tenderness and digestive characteristics in Wenchang chickens
作者:Zhang, Zihan;Wu, Yucan;Zhang, Chunhui;Huang, Feng
关键词:Wenchang chicken;Papaya juice;Papain;Digestibility
-
How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration
作者:Lin, Hengxun;Chen, Yong;Yang, Yiping;Cui, Liye;Wu, Guangyu;Chisoro, Prince;Chen, Xiangning;Li, Xia;Zhang, Chunhui;Blecker, Christophe
关键词:Freeze-induced damage;Ice crystal;Heat-induced constriction;Tissue morphology;Water migration
-
Self-Assembled Keratin Nanoparticles Prepared by Partial Hydrolysis and Their Restructuring Response to pH Shifting for Biomolecule Encapsulation
作者:Qin, Xiaojie;Zhang, Yi;Zhang, Changyan;Guo, Yujie;Bitter, Johannes H.;Zhang, Chunhui;Scott, Elinor L.
关键词:
-
Molecule Structural and Dynamic Properties Reveal the Release Rate of Odor-Active Compounds in Stewed Chicken
作者:Liu, Yue;Wang, Kangyu;Bi, Ke;Xu, Lina;Chisoro, Prince;Pan, Fei;Yang, Ping;Zhang, Chunhui;Blank, Imre
关键词:odor release;heated denatured myosin;machinelearning methods;molecular dynamics;molecularstructure
-
Degradation of AtSRC2 by SKP1/BTB/POZ domain effectors in Heterodera schachtii inhibits RBOHF via ROS and enhances infection
作者:Yao, Ke;Zhang, Xin;Jian, Jinzhuo;Ning, Yuese;Zhang, Chunhui;Zheng, Jingwu;Wu, Duqing;Kong, Lingan;Huang, Wenkun;Liu, Shiming;Peng, Deliang;Peng, Huan
关键词:effector;Heterodera schachtii;RBOHF;reactive oxygen species (ROS);SKP1/BTB/POZ domain
-
Why does co-stewing shiitake mushrooms (Lentinula edodes) and beef synergistically enhance umami? An exploration from the perspective of umami peptides
作者:Liu, Jiaxin;Guo, Yujie;Yang, Ping;Li, Hongbo;Mo, Haizhen;Jia, Wei;Liu, Zhenbing;Zhang, Chunhui
关键词:Shiitake mushrooms ( Lentinula edodes );Beef;Umami peptides;Taste characteristics;Virtual screening;Molecular dynamics simulation
-
Agroindustrial Waste-Derived Insoluble Dietary Fibers as Solid Fat Substitutes for Meat Emulsion Gels: Feasibility, Modification Strategies, and Dual-Filling Mechanisms
作者:Xu, Ying;Qi, Jun;Qi, Liwei;Liu, Junmei;Zhao, Xinrui;Chisoro, Prince;Yang, Ping;Zhang, Chunhui
关键词:Insoluble dietary fiber;Modification techniques;Meat emulsion gels;Agroindustrial waste;Filling mechanisms;Covalent interactions