Modification of functional properties of mussel actomyosin by ultrasound treatment and the appplication at O/W emulsion
Huijia Yan, Henan Zou, Sihui Li, Shuang Sun, Qing Xu, Cuiping Yu
Abstract
Effects of ultrasonication (0 W, 150W, 300 W, 450 W, 600 W) for 16 min on the functional properties of mussels actomyosin (MAP) and the application at oil-in-water emulsion were investigated. Ultrasonication modified the physicochemical properties of MAP, consequently improving the emulsifying properties of MAP. Particle size and total sulfhydryl group content of ultrasonicated MAP decreased. However, free sulfhydryl content, absolute zeta-potential (from 17.18 to 41.00) and surface hydrophobicity increased. Ultrasonication improved solubility (from 38.5% to 57.1%) and emulsifying properties of MAP. In addition, the interfacial tension of MAP after ultrasonic treatment was reduced, which improved its adsorption rate at the oil-water interface (from 14.5% to 32.8%). Rheological properties of emulsion were improved after ultrasonication at 300 W. However, when the ultrasonic power increased from 300 W to 600 W, the emulsifying properties of MAP of the emulsion decreased. This may be due to excessive ultrasound treatment leading to protein aggregation and larger particle size, thereby reducing the protein adsorption rate at the oil-water interface. The results of this research suggested that ultrasound treatment has great potential in modifying emulsifying properties of shellfish muscle proteins, and ultrasound treatment at 20 kHz, 300W for 16 min was the optimum condition for modification.