Effects of High-Speed Shear Homogenization on Emulsifying Properties and Structure of Chicken Myofibrillar Protein
HAN Keying, YANG Yuling
Jiangsu Key Laboratory of Grains and Oils Quality Control and Processing, Jiangsu Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
Abstract：Chicken myofibrillar protein (MP) suspended in camellia oil was processed by high-speed shear homogenization (HSSH) with different shear rates, (11 500, 14 500 and 20 500 r/min) and shear times (3, 5 and 7 min). As a result, nine emulsion samples were obtained. The effects of HSSH treatment on the emulsifying activity index (EAI), emulsion stability index (ESI), solubility, secondary and tertiary structure of MP in emulsions and on emulsion droplet size were studied. The results showed that the EAI of MP increased with the increase in shear rate or shear time. At a shear rate of 14 500 r/min, the ESI was hardly affected by shear time, and remained greater than 90%. The solubility of MP in the emulsion was the highest at a shear rate of 14 500 r/min. For the emulsions with shear rates of 11 500 and 14 500 r/min, the secondary structure content of MP showed a consistent trend with increasing shear time. Specifically, the proportions of α-helix and β-turn gradually decreased, while the proportions of β-sheet and random coil increased significantly (P < 0.05). The surface hydrophobicity and the reactive sulfhydryl group content, both representing the tertiary structure of MP, showed maximum values at 20 500 r/min and 7 min. Under this condition, the solubility of MP was the lowest, the emulsion droplet size was the largest, and the emulsion stability was the worst. Therefore, appropriate HSSH treatment can change the secondary and tertiary structures of MP, and improve the EAI and ESI of MP. However, excessive HSSH treatment results in overunfolding of MP and emulsion instability.
韩柯颖，杨玉玲. 高速剪切均质对鸡肉肌原纤维蛋白乳化特性和结构的影响[J]. 肉类研究, 2022, 36(12): 1-6.
HAN Keying, YANG Yuling. Effects of High-Speed Shear Homogenization on Emulsifying Properties and Structure of Chicken Myofibrillar Protein. Meat Research, 2022, 36(12): 1-6.
2022, Vol. 36 
