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通过超声波处理优化低盐肌纤维蛋白聚合物的结构和形态:调节热聚合行为

Huijuan Yang¹, Feijia Xu², Haifeng Wang³

¹College of Standardization, China Jiliang University, Hangzhou 310018, China.

|September 26, 2025

概括

超声波处理通过改变蛋白质结构和聚合来改善低盐猪肉蛋白质凝,增强更健康的肉制品的质感.

科学领域:

食品科学食品科学食品科学
蛋白质化学蛋白质化学
材料科学材料科学材料科学

背景情况:

高摄入量带来心血管风险,增加了对低肉制品的需求.
低盐条件 (0.2 M NaCl) 损害了猪肉肌纤维蛋白 (MP) 的溶解性和凝性.
开发可口的低肉类替代品需要了解在减少盐分下蛋白质的行为.

研究的目的:

为了研究超声波处理如何调节低盐猪肉MPs的热聚合.
阐明超声波增强低盐MPs凝性能的机制.
为生产更健康,低肉制品提供战略.

主要方法:

猪肉MP被用超声波 (500W,20kHz,60%的振幅) 治疗,持续时间不同.
分析了国会议员的二级和三级结构的变化.
描述了热聚合行为,粒子大小,硫含量和表面疏水性.
使用扫描电子显微镜可视化了凝网络结构.

主要成果:

超声波治疗显著改善了低盐MP的凝特性 (p < 0.05).
9分钟的超声波诱导了二次结构障碍,减少了粒子大小 (133.70nm),增加了自由硫基 (7.21 × 10−5 mol/g) 和增加了表面疏水性 (81.49%).
超声波抑制了聚合物核化,在50°C促进了有序的聚合物形成,并在80°C过渡到共价键稳定.

结论:

超声波处理是一种有效的策略,可以增强低盐猪肉MPs的凝特性.
该机制涉及结构修改,受控聚合和改变的凝网络形成.
这种方法有利于开发和工业生产更健康的低肉制品,如香肠和火腿.

关键词:

低盐的肌纤维蛋白质是一种低盐的肌纤维蛋白质.优化优化优化优化类风病学类风病学类风病学热聚合行为热聚合行为超声波治疗的治疗方法

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