Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein
This study focused on the effect of ultrasound-assisted immersion freezing (UIF) with different ultrasound power (200, 400, 600 W) on the physicochemical and in vitro digestive properties of beef myofibrillar proteins (BMP). The results showed that the solubility and thermal stability of BMP were si...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010320 |
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| _version_ | 1823856638934646784 |
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| author | Junguang Li Chenhao Sun Xiaonan Yue Wuchao Ma Yu Wang Jiansheng Zhao Guangsu Zhu Yanhong Bai |
| author_facet | Junguang Li Chenhao Sun Xiaonan Yue Wuchao Ma Yu Wang Jiansheng Zhao Guangsu Zhu Yanhong Bai |
| author_sort | Junguang Li |
| collection | DOAJ |
| description | This study focused on the effect of ultrasound-assisted immersion freezing (UIF) with different ultrasound power (200, 400, 600 W) on the physicochemical and in vitro digestive properties of beef myofibrillar proteins (BMP). The results showed that the solubility and thermal stability of BMP were significantly increased, when treated with 400 W ultrasound, and the α-helix, β-sheets, β-turns, and random-coil fractions structures content were higher and the fluorescence intensity was closest to that of the control group, demonstrating enhanced structural stability of BMP. The protein digestibility of the UIF-400 W group was significantly enhanced while the particle size of the digested product was reduced, which proved its enhanced in vitro digestion characteristics. Overall, UIF treatment with appropriate power can effectively delay the structural deterioration of proteins, and the loss of thermal stability, enhance the in vitro digestibility of proteins, and promote their digestion and utilization by consumers. |
| format | Article |
| id | doaj-art-115626ba37fe41e09bb1a156c333f9d4 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-115626ba37fe41e09bb1a156c333f9d42025-02-12T05:32:12ZengElsevierFood Chemistry: X2590-15752025-01-0125102144Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar proteinJunguang Li0Chenhao Sun1Xiaonan Yue2Wuchao Ma3Yu Wang4Jiansheng Zhao5Guangsu Zhu6Yanhong Bai7College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou 450001, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou 450001, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou 450001, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou 450001, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou 450001, ChinaHenan Shuanghui Investment & Development Co., Ltd, Luohe 462000, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Corresponding author at: College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.This study focused on the effect of ultrasound-assisted immersion freezing (UIF) with different ultrasound power (200, 400, 600 W) on the physicochemical and in vitro digestive properties of beef myofibrillar proteins (BMP). The results showed that the solubility and thermal stability of BMP were significantly increased, when treated with 400 W ultrasound, and the α-helix, β-sheets, β-turns, and random-coil fractions structures content were higher and the fluorescence intensity was closest to that of the control group, demonstrating enhanced structural stability of BMP. The protein digestibility of the UIF-400 W group was significantly enhanced while the particle size of the digested product was reduced, which proved its enhanced in vitro digestion characteristics. Overall, UIF treatment with appropriate power can effectively delay the structural deterioration of proteins, and the loss of thermal stability, enhance the in vitro digestibility of proteins, and promote their digestion and utilization by consumers.http://www.sciencedirect.com/science/article/pii/S2590157524010320Beef myofibrillar proteinUltrasound-assisted immersion freezingPhysicochemical propertiesDigestion properties |
| spellingShingle | Junguang Li Chenhao Sun Xiaonan Yue Wuchao Ma Yu Wang Jiansheng Zhao Guangsu Zhu Yanhong Bai Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein Food Chemistry: X Beef myofibrillar protein Ultrasound-assisted immersion freezing Physicochemical properties Digestion properties |
| title | Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein |
| title_full | Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein |
| title_fullStr | Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein |
| title_full_unstemmed | Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein |
| title_short | Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein |
| title_sort | ultrasound assisted immersion freezing improves the digestion properties of beef myofibrillar protein |
| topic | Beef myofibrillar protein Ultrasound-assisted immersion freezing Physicochemical properties Digestion properties |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524010320 |
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