Poor emulsification of myofibrillar proteins (MPs) limits the production of meat protein emulsion-type products, and it is related to the myosin self-assembles in low-salt settings. The effect of high-intensity ultrasound (HIU) pretreatment combined with non-enzymatic glycation on MP-stabilized emulsions in low-salt settings was investigated in this study, and the potential mechanism was revealed. The results indicated that, compared to using either HIU or glycation treatment alone, HIU pretreatment in combination with glycation significantly improves the physical stability of emulsions while increasing the distribution uniformity and reducing the droplet particle size from 18.05 μm to 2.54 μm (P < 0.05). Correspondingly, the emulsion prepared using this approach exhibited a relatively high absolute zeta potential (−23.58 mV) and a high interfacial protein content (38.78 %) (P < 0.05), promoting molecular rearrangement and forming a continuous and stable interfacial layer. HIU pretreatment combined with glycation could offer reinforced electrostatic repulsion and steric hindrance to depolymerize self-assembled filamentous polymers, thus enhancing the stability of droplets. Additionally, the thermal sensitivity of the glycated MPs pretreated by HIU was remarkably reduced, thus improving the thermal stability of the corresponding emulsions.

肌原纤维蛋白（MP）的乳化不良限制了肉蛋白乳液型产品的生产，这与低盐环境下肌球蛋白的自组装有关。本研究研究了低盐环境下高强度超声 (HIU) 预处理联合非酶糖基化对 MP 稳定乳液的影响，并揭示了潜在机制。结果表明，与单独使用 HIU 或糖化处理相比，HIU 预处理结合糖化处理显着提高了乳液的物理稳定性，同时增加了分布均匀性，并将液滴粒径从 18.05 μm 减小到 2.54 μm（ P < 0.05） 。相应地，使用该方法制备的乳液表现出较高的绝对zeta电位（-23.58 mV）和较高的界面蛋白含量（38.78%）（ P < 0.05），促进分子重排并形成连续稳定的界面层。 HIU预处理与糖基化相结合可以提供增强的静电斥力和空间位阻来解聚自组装丝状聚合物，从而增强液滴的稳定性。此外，经HIU预处理的糖化MP的热敏感性显着降低，从而提高了相应乳液的热稳定性。