Foods, Vol. 14, Pages 4232: Effects of Ultrasonic-Assisted Enzymatic Treatment on the Solubility and Stability of Myofibrillar Protein from Tilapia (Oreochromis niloticus)

Foods doi: 10.3390/foods14244232

Authors:
Juanjuan Zhao
Huan Xiang
Hui Huang
Ya Wei
Yongqiang Zhao
Shuxian Hao

Myofibrillar protein (MP) aggregation in solutions with NaCl concentrations below 0.3 M results in poor solubility. Ultrasound-assisted glutaminase treatment (UGT) was applied to improve MP solubility in a low-salt solution (containing 0.1 M NaCl). The solubility increased with ultrasonic power and time, peaking at 44.34% (480 W, 15 min) and reaching 61% after UGT. Subsequently, the effect of post-sonication heat treatment (60 °C, 30 min) on the physicochemical and structural characteristics of ultrasound-enzyme treated MP (UEMP), prepared under specific ultrasonic conditions (480 W, 20 min), was systematically investigated. The findings revealed that UEMP exhibited higher hydrophobicity, sulfhydryl content, and turbidity, but reduced particle size, ζ-potential, and fluorescence, suggesting disulfide disruption and exposure of hydrophobic residues. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis revealed weakened high-molecular weight bands and intensified low-molecular weight bands. Fourier-transform infrared spectroscopy confirmed these structural rearrangements, with a blue-shifted amide A band and decreased amide I intensity. Heating further increased the hydrophobicity and fluorescence without altering the size, ζ-potential, or molecular weight. The red shift in the amide A band suggests reinforced local ordering. Rheology analysis showed non-Newtonian shear-thinning behavior, which was unchanged by UGT or heating. Collectively, UGT with moderate heating enhances MP solubility and thermal stability by disrupting stabilizing bonds and modulating the structure.

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