Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein
To study the effects of an ultrasound (0, 30, and 60 min) and sodium bicarbonate (0% and 0.2%) combination on the reduced-salt pork myofibrillar protein, the changes in pH, turbidity, aggregation, and conformation were investigated. After the ultrasound-assisted sodium bicarbonate treatment, the pH...
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| Published in | Molecules (Basel, Switzerland) Vol. 27; no. 21; p. 7493 |
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| Main Authors | , , , |
| Format | Journal Article |
| Language | English |
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03.11.2022
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| Abstract | To study the effects of an ultrasound (0, 30, and 60 min) and sodium bicarbonate (0% and 0.2%) combination on the reduced-salt pork myofibrillar protein, the changes in pH, turbidity, aggregation, and conformation were investigated. After the ultrasound-assisted sodium bicarbonate treatment, the pH increased by 0.80 units, the absolute value of Zeta potential, hydrophobic force, and active sulfhydryl group significantly increased (p < 0.05), and the turbidity and particle size significantly decreased (p < 0.05). Meanwhile, the fluorescence intensity decreased from 894 to 623, and the fluorescence peak showed a significant redshift, which indicated that the ultrasound-assisted sodium bicarbonate treatment exposed the non-polarity of the microenvironment in which the fluorescence emission group was located, leading to the microenvironment and protein structure of myofibrillar tryptophan being changed. Overall, an ultrasound-assisted sodium bicarbonate treatment could significantly improve pork myofibrillar protein solubility and change the protein structure under a reduced-salt environment. |
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| AbstractList | To study the effects of an ultrasound (0, 30, and 60 min) and sodium bicarbonate (0% and 0.2%) combination on the reduced-salt pork myofibrillar protein, the changes in pH, turbidity, aggregation, and conformation were investigated. After the ultrasound-assisted sodium bicarbonate treatment, the pH increased by 0.80 units, the absolute value of Zeta potential, hydrophobic force, and active sulfhydryl group significantly increased (p < 0.05), and the turbidity and particle size significantly decreased (p < 0.05). Meanwhile, the fluorescence intensity decreased from 894 to 623, and the fluorescence peak showed a significant redshift, which indicated that the ultrasound-assisted sodium bicarbonate treatment exposed the non-polarity of the microenvironment in which the fluorescence emission group was located, leading to the microenvironment and protein structure of myofibrillar tryptophan being changed. Overall, an ultrasound-assisted sodium bicarbonate treatment could significantly improve pork myofibrillar protein solubility and change the protein structure under a reduced-salt environment. To study the effects of an ultrasound (0, 30, and 60 min) and sodium bicarbonate (0% and 0.2%) combination on the reduced-salt pork myofibrillar protein, the changes in pH, turbidity, aggregation, and conformation were investigated. After the ultrasound-assisted sodium bicarbonate treatment, the pH increased by 0.80 units, the absolute value of Zeta potential, hydrophobic force, and active sulfhydryl group significantly increased (p < 0.05), and the turbidity and particle size significantly decreased (p < 0.05). Meanwhile, the fluorescence intensity decreased from 894 to 623, and the fluorescence peak showed a significant redshift, which indicated that the ultrasound-assisted sodium bicarbonate treatment exposed the non-polarity of the microenvironment in which the fluorescence emission group was located, leading to the microenvironment and protein structure of myofibrillar tryptophan being changed. Overall, an ultrasound-assisted sodium bicarbonate treatment could significantly improve pork myofibrillar protein solubility and change the protein structure under a reduced-salt environment.To study the effects of an ultrasound (0, 30, and 60 min) and sodium bicarbonate (0% and 0.2%) combination on the reduced-salt pork myofibrillar protein, the changes in pH, turbidity, aggregation, and conformation were investigated. After the ultrasound-assisted sodium bicarbonate treatment, the pH increased by 0.80 units, the absolute value of Zeta potential, hydrophobic force, and active sulfhydryl group significantly increased (p < 0.05), and the turbidity and particle size significantly decreased (p < 0.05). Meanwhile, the fluorescence intensity decreased from 894 to 623, and the fluorescence peak showed a significant redshift, which indicated that the ultrasound-assisted sodium bicarbonate treatment exposed the non-polarity of the microenvironment in which the fluorescence emission group was located, leading to the microenvironment and protein structure of myofibrillar tryptophan being changed. Overall, an ultrasound-assisted sodium bicarbonate treatment could significantly improve pork myofibrillar protein solubility and change the protein structure under a reduced-salt environment. To study the effects of an ultrasound (0, 30, and 60 min) and sodium bicarbonate (0% and 0.2%) combination on the reduced-salt pork myofibrillar protein, the changes in pH, turbidity, aggregation, and conformation were investigated. After the ultrasound-assisted sodium bicarbonate treatment, the pH increased by 0.80 units, the absolute value of Zeta potential, hydrophobic force, and active sulfhydryl group significantly increased ( p < 0.05), and the turbidity and particle size significantly decreased ( p < 0.05). Meanwhile, the fluorescence intensity decreased from 894 to 623, and the fluorescence peak showed a significant redshift, which indicated that the ultrasound-assisted sodium bicarbonate treatment exposed the non-polarity of the microenvironment in which the fluorescence emission group was located, leading to the microenvironment and protein structure of myofibrillar tryptophan being changed. Overall, an ultrasound-assisted sodium bicarbonate treatment could significantly improve pork myofibrillar protein solubility and change the protein structure under a reduced-salt environment. |
| Audience | Academic |
| Author | Ma, Han-Jun Li, Yan-Ping Shang, Xue-Yan Kang, Zhuang-Li |
| AuthorAffiliation | 1 School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China 2 School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China |
| AuthorAffiliation_xml | – name: 1 School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China – name: 2 School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China |
| Author_xml | – sequence: 1 givenname: Zhuang-Li surname: Kang fullname: Kang, Zhuang-Li – sequence: 2 givenname: Xue-Yan surname: Shang fullname: Shang, Xue-Yan – sequence: 3 givenname: Yan-Ping surname: Li fullname: Li, Yan-Ping – sequence: 4 givenname: Han-Jun surname: Ma fullname: Ma, Han-Jun |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/36364320$$D View this record in MEDLINE/PubMed |
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| CitedBy_id | crossref_primary_10_1016_j_fochx_2024_101123 crossref_primary_10_1016_j_ijbiomac_2023_127598 crossref_primary_10_1016_j_lwt_2023_115569 crossref_primary_10_1016_j_lwt_2024_116417 crossref_primary_10_3390_foods12152926 crossref_primary_10_1016_j_ijbiomac_2024_137583 crossref_primary_10_1016_j_foodchem_2024_138630 crossref_primary_10_1016_j_ultsonch_2024_106988 crossref_primary_10_1021_acs_jafc_3c05645 crossref_primary_10_1016_j_ifset_2024_103912 crossref_primary_10_1016_j_tifs_2024_104695 crossref_primary_10_1016_j_foodchem_2025_143209 crossref_primary_10_1016_j_meatsci_2024_109465 crossref_primary_10_1002_fsn3_4479 crossref_primary_10_3390_molecules27248853 |
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| Snippet | To study the effects of an ultrasound (0, 30, and 60 min) and sodium bicarbonate (0% and 0.2%) combination on the reduced-salt pork myofibrillar protein, the... |
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| SubjectTerms | Amino acids Animals Carbonates Cavitation Ethylenediaminetetraacetic acid Fluorescence Hydrophobic and Hydrophilic Interactions hydrophobicity Meat products myofibrillar protein Particle size Pork Pork Meat Proteins Red Meat Salt Sodium Sodium bicarbonate Sodium Bicarbonate - pharmacology Sodium Chloride Sodium Chloride, Dietary Solubility Swine Tryptophan Ultrasonic imaging ultrasound Zeta potential |
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| Title | Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein |
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