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Mechanisms underlying the changes in the structural, physicochemical, and emulsification properties of porcine myofibrillar proteins induced by prolonged pulsed electric field treatment.
Kim, Yun Jeong; Shin, Dong-Min; Oh, Eun-Jae; Chun, Yong Gi; Shin, Jung-Kue; Choi, Yun-Sang; Kim, Bum-Keun.
Afiliación
  • Kim YJ; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.; Department of Food Biotechnology, Korea National University of Science and Technology, Daejeon 34113, Republic of Korea.
  • Shin DM; Food Science and Technology, Keimyung University, Daegu 42601, Republic of Korea.
  • Oh EJ; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
  • Chun YG; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
  • Shin JK; Department of Korean Cuisine, Jeonju University, Jeonju 55069, Republic of Korea.
  • Choi YS; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.. Electronic address: kcys0517@kfri.re.kr.
  • Kim BK; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.; Department of Food Biotechnology, Korea National University of Science and Technology, Daejeon 34113, Republic of Korea.. Electronic address: bkkim@kfri.re.kr.
Food Chem ; 456: 140024, 2024 Oct 30.
Article en En | MEDLINE | ID: mdl-38870818
ABSTRACT
This study aimed to explore how pulsed electric field (PEF) treatment affects the structural, physicochemical, and emulsification properties of porcine-derived myofibrillar proteins (MPs). Increasing PEF treatment induced partial polarization and protein unfolding, resulting in notable denaturation that affected both the secondary and tertiary structures. PEF treatment also improved the solubility and emulsification ability of MPs by reducing their pH and surface hydrophobicity. Confocal laser scanning microscopy confirmed the effective adsorption of MPs and PEF-treated MPs at the oil/water interface, resulting in well-fabricated Pickering emulsions. A weak particle network increased the apparent viscosity in short-term PEF-treated Pickering emulsions. Conversely, in emulsions with long-term PEF-treated MP, rheological variables decreased, and dispersion stability increased. These results endorse the potential application of PEF-treated porcine-derived MPs as efficient Pickering stabilizers, offering valuable insights into the creative use of PEF for enhancing high-quality meat products, meeting the increasing demand for clean-label choices.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Solubilidad / Emulsiones / Proteínas Musculares Límite: Animals Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Solubilidad / Emulsiones / Proteínas Musculares Límite: Animals Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido