Effects of High-Pressure, Ultrasound and High-Pressure Homogenizing Treatments on Myofibrillar Protein Solubility

S. Xue; X. Xu; H. Shan; G. Zhou

Effects of High-Pressure, Ultrasound and High-Pressure Homogenizing Treatments on Myofibrillar Protein Solubility

In: 63rd International Congress of Meat Science and Technology

Authors:

S. Xue

S. Xue Key Laboratory of Animal Products Processing, Ministry of Agriculture, China P.R.; Key Lab of Meat Processing and Quality Control, Ministry of Education; Synergistic Innovation Center for Food Safety and Nutrition; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China P.R.; xlxus@njau.edu.cn

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X. Xu

X. Xu Key Laboratory of Animal Products Processing, Ministry of Agriculture, China P.R.; Key Lab of Meat Processing and Quality Control, Ministry of Education; Synergistic Innovation Center for Food Safety and Nutrition; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China P.R.; xlxus@njau.edu.cn

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H. Shan

H. Shan Key Laboratory of Animal Products Processing, Ministry of Agriculture, China P.R.; Key Lab of Meat Processing and Quality Control, Ministry of Education; Synergistic Innovation Center for Food Safety and Nutrition; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China P.R.; xlxus@njau.edu.cn

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G. Zhou

G. Zhou Key Laboratory of Animal Products Processing, Ministry of Agriculture, China P.R.; Key Lab of Meat Processing and Quality Control, Ministry of Education; Synergistic Innovation Center for Food Safety and Nutrition; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China P.R.; xlxus@njau.edu.cn

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Type:: Chapter

Pages:: 591–593

DOI:: https://doi.org/10.3920/9789086868605_262

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Three non-thermal technologies, high-pressure processing (HPP), high-intensity ultrasound (US) and high- pressure homogenization (HPH), were applied to chicken myofibrillar proteins (MPs) in 0.6 M KCl phosphate buffer (pH 6.5). Compared with the Control, the HPP-treated MPs had an increased solubility while both US and HPH had reduced solubilities in this high-ionic strength solution. The sulfhydryl contents of MPs were significantly increased with HPP and HPH treatments (P<0.05), whereas all three technologies enhanced the hydrophobicity of samples significantly. However, regarding the HPP- treated samples, the simultaneous increases in sulfhydryl and hydrophobic groups did not lead to reduction of MPs’ solubility in saline solution, thus indicating that the HPP conditions may be conducive to bring more hydrophilic groups to the surface, which dominated over the effects of the enhanced hydrophobicity.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Effects of High-Pressure, Ultrasound and High-Pressure Homogenizing Treatments on Myofibrillar Protein Solubility

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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