Effect of Ultrasonic Treatment on the Structure and Emulsifying Properties of PSE (Pale, Soft and Exudative)-Like Chicken Meat Protein Isolate

doi:10.7506/spkx1002-6630-20201218-217

Abstract

Abstract: Functional properties of pale soft exudative (PSE)-like chicken protein isolate prepared by sequential alkali dissolution and acid precipitation are poor. In this context, the effects of different ultrasonic power levels (0, 150, 300 and 450 W) on the structure and emulsifying properties of PSE-like protein isolate as well as the correlation between them were analyzed. The results showed that the particle size and the absolute value of zeta potential of the protein isolate were decreased significantly (P < 0.05) with the increase in ultrasonic power, and the particle size distribution gradually changed from bimodal to unimodal distribution. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that the protein composition was not obviously changed, while the band intensity of myosin heavy chain and actin were generally increased. Circular dichroism (CD) spectroscopy showed that the relative contents of α-helix and random coils were increased significantly, and the relative contents of β-sheet and β-turn were reduced. The content of free sulfhydryl groups, surface hydrophobicity and fluorescence intensity were increased obviously. Scanning electron microscopy (SEM) further confirmed that ultrasonic treatment changed the structure of the protein isolate and reduced its particle size. After ultrasonic treatment, the solubility, emulsifying activity, and emulsifying stability of the protein isolate were significantly improved (P < 0.05). Meanwhile, correlation analysis and principal component analysis (PCA) showed that there was a high correlation between the improvement in the emulsifying properties of the protein isolate and its structural changes after ultrasonic treatment. In summary, ultrasound treatment can change the structure of PSE-like protein isolate and improve its emulsifying properties, which provides a certain reference for the deep processing of PSE-like chicken.

Key words: PSE-like chicken meat; protein isolate; ultrasonic treatment; protein structure; emulsifying properties

CLC Number:

TS251.1

LI Ke, LI Sanying, DU Manting, WANG Yanqiu, ZHANG Junxia, BAI Yanhong. Effect of Ultrasonic Treatment on the Structure and Emulsifying Properties of PSE (Pale, Soft and Exudative)-Like Chicken Meat Protein Isolate[J]. FOOD SCIENCE, 2021, 42(23): 114-122.

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Effect of Ultrasonic Treatment on the Structure and Emulsifying Properties of PSE (Pale, Soft and Exudative)-Like Chicken Meat Protein Isolate

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