Antarctic krill is a promising source of marine proteins with abundant biomass and excellent nutritional profile, but has poor technological properties. Ultrasonic treatment at power levels of 0, 100, 200, 300, 400 and 500 W was applied to improve the technological properties of Antarctic krill meat, and the changes in physicochemical properties of myofibrillar proteins (MPs) were investigated. The results indicated that proper ultrasonic treatment significantly improved the gelling properties of Antarctic krill meat, in terms of a more uniform and stable gel texture and better water holding capacity, which were related to better cross-linking of MPs. Ultrasonic treatment promoted the conversion of MPs’ secondary structures from α-helix and random coil to β-sheet and β-turn, thereby making the molecular structure soft and loose. In addition, at tertiary structure level, ultrasonic treatment exposed the hydrophobic groups and sulfhydryl groups within MPs, thereby improving the emulsifying properties by changing the intermolecular interactions and interface properties. Furthermore, the particle size of MPs decreased and exhibited a more uniform distribution, aligning with the enhanced interactions observed between MPs and oil. These results provide an insight into the efficient development of Antarctic krill by elucidating how the ultrasonic treatment improves the gelling and emulsifying properties based on structure modulation of myofibrillar proteins.

中文翻译：

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超声处理改善了南极磷虾 （Euphausia superba） 肌原纤维蛋白的胶凝和乳化特性


南极磷虾是一种很有前途的海洋蛋白质来源，具有丰富的生物量和出色的营养成分，但技术特性较差。采用 0 、 100 、 200 、 300 、 400 和 500 W 功率水平的超声处理改善南极磷虾肉的工艺特性，并研究了肌原纤维蛋白 （MPS） 理化性质的变化。结果表明，适当的超声处理显著改善了南极磷虾肉的胶凝性能，使其凝胶质地更均匀稳定，保水能力更好，这与南极磷虾肉更好的交联有关β β α。 从而使分子结构柔软松散。此外，在三级结构水平上，超声处理暴露了 MPs 内的疏水基团和巯基，从而通过改变分子间相互作用和界面性质来改善乳化性能。此外，MP 的粒径减小并表现出更均匀的分布，这与观察到的 MP 和油之间增强的相互作用一致。这些结果通过阐明超声处理如何基于肌原纤维蛋白的结构调节改善胶凝和乳化特性，为南极磷虾的高效开发提供了见解。