ArticleUltrasonics sonochemistry2021
High-intensity ultrasound improves the physical stability of myofibrillar protein emulsion at low ionic strength by destroying and suppressing myosin molecular assembly.
Article in Ultrasonics sonochemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed.
- Modification of Muscle Proteins Induced by Novel Non-Thermal Processing: Theory, Characterization, and Consequences.Foods (Basel, Switzerland) · 2026Review
- Effects of Ultrasonic-Assisted Enzymatic Treatment on the Solubility and Stability of Myofibrillar Protein from Tilapia (Foods (Basel, Switzerland) · 2025Article
- Regulation of protein flexibility and promoting the formation of high internal phase emulsions in peanut protein isolate using dual succinylation and ultrasonication modifications.Food chemistry: X · 2025Article
- Enhancing emulsification and gelation properties of porcine myofibrillar protein under low NaCl by lipoxygenase fromFood science and biotechnology · 2025Article
- Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review.Food chemistry: X · 2025Review
- Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein.Food chemistry: X · 2025Article
- Influences of ultrasonic treatment on the physicochemical properties and microstructure of diacylglycerol-loaded emulsion stabilized with soybean protein isolate and sodium alginate.Ultrasonics sonochemistry · 2024Article
- Shrimp oil nanoemulsions prepared by microfluidization and ultrasonication: characteristics and stability.RSC advances · 2024Article
- Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin.Foods (Basel, Switzerland) · 2023Article
- A comparison of the impacts of different polysaccharides on the sono-physico-chemical consequences of ultrasonic-assisted modifications.Ultrasonics sonochemistry · 2023Article
- High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability.Foods (Basel, Switzerland) · 2023Article
- The droplet breakup model and characteristics of pH-shifted peanut protein isolate-high methoxyl pectin stabilised emulsions under ultrasound.Ultrasonics sonochemistry · 2023Article
- Effects of hydrodynamic cavitation on physicochemical structure and emulsifying properties of tilapia (Frontiers in nutrition · 2023Article
- Improvement of structural, physicochemical, and rheological properties of porcine myofibrillar proteins by high-intensity ultrasound treatment for application as Pickering stabilizers.Ultrasonics sonochemistry · 2023Article
- Strategy and Mechanism of Rice Bran Protein Emulsion Stability Based on Rancidity-Induced Protein Oxidation: An Ultrasonic Case Study.Foods (Basel, Switzerland) · 2022Article
- Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Food chemistry: X · 2022Article
- New insights into the ultrasound impact on covalent reactions of myofibrillar protein.Ultrasonics sonochemistry · 2022Article
- Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein.Ultrasonics sonochemistry · 2021Article
- Enhancement of storage stability of surimi particles stabilized novel pickering emulsions: Effect of different sequential ultrasonic processes.Ultrasonics sonochemistry · 2021Article
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5 authors.
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Abstract
The specific molecular behavior of myofibrillar proteins (MPs) in low-salt media limits the development of muscle protein-based emulsions. This study aimed to evaluate the potential of high-intensity ultrasound (HIU; 150, 300, 450, and 600 W) to improve the physical stability of MP emulsion at low ionic strength and decipher the underlying mechanism. According to the physical stability analysis, HIU pretreatment, especially at 450 W power, significantly improved the physical stability of MP emulsions, as evidenced by the reduced particle size, enhanced inter-droplet interactions, and increased uniformity of the droplet size distribution (p < 0.05). The results of interfacial protein composition, Fourier transform infrared spectroscopy analysis, and microscopic morphology observation of the aqueous MP suspension suggested that HIU induced the depolymerization of filamentous myosin polymers and inhibited the subsequent self-assembly behavior. These effects may facilitate protein adsorption and molecular rearrangement at the oil-water interface, forming a complete interfacial layer and, thus, droplet stabilization. Confocal laser scanning microscopy observations further confirmed these results. In conclusion, these findings provide direct evidence for the role of HIU in improving the physical stability of MP emulsions at low ionic strength.
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