Ultrasound-treated water-dispersible myofibrillar protein microgel particles: An effective strategy for stable...

To improve the poor processing adaptability and weak interfacial activity of pale, soft and exudative (PSE)-like chicken breast meat myofibrillar protein (MP) under low-salt conditions, this study proposed a colloidal restructuring strategy. PSE-like MP was diluted with water and subjected to heating to form aggregates. These aggregates were converted into water-dispersible MP microgel particles (MMPs) by ultrasound treatment and used to prepare Pickering emulsion gels for developing meat protein-based dysphagia foods. The influence of ultrasound time (20 kHz, 450 W, 0-25 min) on the structural and interfacial properties of water-dispersible MMPs was investigated, and the stability of Pickering emulsions was examined, along with the gel properties, dysphagia‑oriented texture, and encapsulation capacity of the emulsion gels. Results showed that moderate ultrasound reduced particle size, altered secondary structure, and enhanced oil-water interfacial adsorption by increasing surface hydrophobicity and improving wettability. Ultrasound treatment for 20 min showed the best performance, increasing the MMP contact angle to 75.70° and interfacial adsorbed protein content to 49.18%, producing smaller droplets and greater stability. A compact gel network was formed, which improved gel performance and curcumin encapsulation efficiency. IDDSI tests showed that ultrasound improved shape stability and crushability, shifting the emulsion gels classification from Level 4 to Level 5. These findings indicate that ultrasound modified PSE-like MP into interfacially active water-dispersible microgel particles, imparting stable emulsion gels and forming meat protein-based swallowing-friendly systems with nutritional encapsulation of active substances. This approach offers guidance for processing and utilizing PSE‑like muscle protein in high‑protein dysphagia food development.