Changes in Gelation Properties of Silver Carp Myosin Treated by Combination of High Intensity Ultrasound and NaCl

Optimizing the myofibrillar-plant proteins emulsion by ultrasound techniques: Improvements in structural and functional properties

BACKGROUND

The integration of myofibrillar proteins with plant proteins has gained substantial consideration in the food industry for producing healthier and more sustainable food products. However, achieving the desired properties of these protein emulsions remains challenging. High-intensity ultrasound treatment has emerged as a promising method to enhance the structural and functional properties of emulsions. We have explored the previously unexamined potential of ultrasonication with respect to improving the stability of animal-plant-based protein emulsions, providing new insights into the interactions of novel protein combinations.

RESULTS

Ultrasonication improved the stability of the myofibrillar protein-soybean protein isolate (MS), myofibrillar protein-pea protein (MP) and myofibrillar protein-hydrolyzed wheat protein (MW) emulsions. Interestingly, the particle size of MS, MP and MW emulsions was significantly reduced with ultrasound treatment for 20 min. Among the three protein combinations, MW presented better stability, as indicated by the higher zeta potential, lower particle size and turbidity values. Moreover, the stability of MW was increased with an increasing ultrasound time.

CONCLUSION

The stability of MW was significantly improved after 10 min of ultrasound treatment as a result of improving the zeta potential, particle size and turbidity values, changing the secondary structure and microstructure of the emulsion. © 2025 Society of Chemical Industry.

Mechanism of interaction between key active ingredients and myosin in tea-stewed beef: Improvement of myosin's structural and functional characteristics

This study analyzed the tea polyphenol components in four types of tea-stewed beef, identifying five key active compounds: epicatechin (EC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG), gallocatechin gallate (GCG), and caffeine (CAF). Oxidative stability, structural changes, and antioxidant activity of complexes formed between these compounds and bovine myosin were assessed. Molecular docking and dynamic simulations were employed to investigate the interaction mechanisms. Results indicated that all five ingredients improved myosin's oxidative stability. Polyphenols modified myosin's surface hydrophobicity, proteolytic susceptibility, and secondary structure. Among the compounds, CAF exhibited the highest surface hydrophobicity (0.01658 mg) and the lowest proteolysis (22.94 %). EC enhanced myosin's secondary structure, and improved overall stability. Interactions of EC, ECG, EGCG, and GCG with myosin were driven by electrostatic, hydrogen bonding, and hydrophobic interactions, whereas CAF's interaction was primarily hydrophobic. This study provides a foundation for future research on polyphenol-protein interactions, complementing studies on tea's impact on meat quality.

Effects of ultrasound-assisted low-salt curing on water retention, tenderness and in vitro digestive characteristics of grass carp (Ctenopharyngodon Idellus)

The implementation of innovative techniques to achieve low-salt strategies in cured products is a critical issue faced by the food industry. This study aimed to investigate the impact of ultrasound treatment on the quality of the low-salt air-dried fish. The results showed that compared to traditional liquid curing, ultrasound-assisted curing significantly increased the NaCl transfer rate, improved tenderness, and improved water retention and in vitro digestibility (p < 0.05). Microscopic observations revealed that ultrasound treatment substantially disrupted the muscle fiber structure, enlarging the spaces between fibers. Furthermore, ultrasound-assisted curing led to the unfolding of the spatial structure of myofibrillar proteins, enhanced intermolecular hydrophobic interactions, and promoted protein oxidation (p < 0.05), which are fundamental reasons for the improvement in fish quality. Thus, ultrasound treatment had a positive effect on fish curing, with the optimal parameters identified as 590 W for 78 min. Overall, the findings of this study provide evidence for the application of low-salt processing technology in fish products.

Factors influencing surimi gelling properties and natural additive-based gel fortification strategies: A review

Gelation and gel properties are crucial to surimi-based seafood products, and many factors significantly influence surimi gel quality. Although physical and chemical modifications can improve surimi gel performance, challenges such as high cost, difficulties in industrialization and environmental pollution pose significant barriers to their practicality. Natural additives offer a promising alternative by reinforcing and improving the characteristics of surimi gel through mechanisms such as protein conformational transformation, protein denaturation, and altered chemical forces. By incorporating different substances into surimi gel, it is possible to tune the interaction between the additives and the myofibrillar proteins, thus enhancing the gelation process and achieving the desired textural profiles. This review comprehensively explored the factors influencing the surimi gelation chemistry, with a focus on how the natural additives such as proteins, lipids, polysaccharides, salts, enzymes, and extracts impact the surimi gel properties. It elucidated the reinforcing mechanisms of these additives and proposed a general interaction model between natural substance and myofibrillar proteins. Furthermore, this review well established the interrelation between the performance and mechanism of enhancement effects of typical natural substances on surimi gels and provided new insights on tuning surimi gelation and gel properties by adding natural additives with specific physicochemical properties, thus facilitating the production of high-quality surimi products with satisfactory gel characteristics in food industry.

Food Hydrocolloids: Structure, Properties, and Applications

Hydrocolloids are extensively used in the food industry for various functions, including gelling, thickening, stabilizing foams, emulsions, and dispersions, as well as facilitating the controlled release of flavor [...].