Abstract：
This work aimed to investigate the combined effect of ultrasound (US) treatment and κ-carrageenan (KC) addition on the gelling properties and rheological behaviors of myofibrillar protein (MP). Without US treatment, the KC incorporation promoted the gel strength and water-holding capacity (WHC) of MP gels. These properties were further improved by 20 min US treatment with gel strength of 98.61 g and WHC of 79.87 %, which was mainly attributed to changes associated with hydrophobic interactions and disulfide bonds and the transformation from α-helix to β-sheet in MP gels. In addition, US treatment for 20 min effectively resulted in a more homogeneous polymer distribution of the MP-KC mixed system, leading to lower particle size and the largest G\' and G″ values of the MP-KC mixed gels. However, longer US treatment times (30, 40 and 50 min) rendered lower gel strength, WHC, storage modulus and loss modulus of MP-KC mixed gels, which was mainly due to the formation of loose and disordered gel structures. Our present results indicated that the application of US to MP for an intermediate treatment time (20 min) combined with KC provides a potential and novel strategy to promote the gel qualities of heat-induced MP gels.
摘要：
本文旨在研究超声（US）处理和κ-角叉菜胶（KC）添加对肌原纤维蛋白（MP）的凝胶特性和流变行为的联合影响。没有美国的治疗,KC的掺入提高了MP凝胶的凝胶强度和保水性（WHC）。通过20分钟US处理，凝胶强度为98.61g，WHC为79.87％，这些性能得到了进一步改善。这主要归因于与疏水相互作用和二硫键相关的变化以及MP凝胶中从α-螺旋到β-折叠的转化。此外,US处理20分钟有效地导致MP-KC混合体系的更均匀的聚合物分布，导致MP-KC混合凝胶的粒径较低，G'和G”值最大。然而,较长的US处理时间（30、40和50分钟）使凝胶强度降低，WHC,MP-KC混合凝胶的储能模量和损耗模量，这主要是由于松散无序的凝胶结构的形成。我们目前的结果表明，将US应用于MP的中间处理时间（20分钟）与KC相结合，为提高热诱导MP凝胶的凝胶质量提供了一种潜在的新策略。
