Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism

Effects of the incorporation of ultrasound with varied intensities (0-800 W) into the thermal-induced gelation process on the gelling properties of myofibrillar protein (MP) were explored. In comparison with single heating, ultrasound-assisted heating (<600 W) led to significant increases in gel strength (up to 17.9%) and water holding capacity (up to 32.7%). Moreover, moderate ultrasound treatment was conducive to the fabrication of compact and homogenous gel networks with small pores, which could effectively impair the fluidity of water and allow redundant water to be entrapped within the gel network. Electrophoresis revealed that the incorporation of ultrasound into the gelation process facilitated more proteins to get involved in the development of gel network. With the intensified ultrasound power, alpha-helix in the gels lowered pronouncedly with a simultaneous increment of beta-sheet, beta-turn, and random coil. Furthermore, hydrophobic interactions and disulfide bonds were reinforced by the ultrasound treatment, which was in support of the construction of preeminent MP gels.

Automated summary

This study investigated the effects of incorporating ultrasound with different intensities (0-800 W) into the thermal-induced gelation process on the gelling properties of myofibrillar protein (MP). Compared to single heating, ultrasound-assisted heating (<600 W) significantly increased gel strength (up to 17.9%) and water holding capacity (up to 32.7%). Moderate ultrasound treatment facilitated the formation of compact and homogeneous gel networks with small pores, which reduced fluidity of water and trapped excess water within the gel network. Electrophoresis showed that ultrasound incorporation promoted more proteins to participate in gel network formation. Increasing ultrasound power decreased α-helix content in the gels while increasing β-sheet, β-turn, and random coil content. Furthermore, hydrophobic interactions and disulfide bonds were strengthened by ultrasound treatment, supporting the formation of high-quality MP gels.