This study aimed to investigate the effect of ultrasound combined with plasma protein (UPP) treatment on the structure, physicochemical and rheological properties of myofibrillar protein (MP). The results indicated that the UPP group caused changes in the secondary structure, increased fluorescence intensity and enhanced surface hydrophobicity of MP. Then, UPP significantly decreased the content of free and total sulfhydryl group, and high molecular weight protein contents were observed in MP. These findings implied moderate cross-linking and aggregation between plasma protein and MP in this ultrasound treatment. Furthermore, the physical characteristics, stability and rheological properties of MP were improved in UPP, as evidenced by increased storage modulus and decreased loss angle tangent. Therefore, this study suggested that the combined treatment not only had the potential to enhance the product quality in the process of ground meat, but also improved the utilization rate and added value of plasma proteins.

中文翻译：

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超声联合血浆蛋白处理对肌原纤维蛋白结构、理化和流变学特性的影响


本研究旨在探讨超声联合血浆蛋白 （UPP） 治疗对肌原纤维蛋白 （MP） 结构、理化和流变学特性的影响。结果表明，UPP 组导致 MP 的二级结构发生变化，荧光强度增加，表面疏水性增强。然后，UPP 显著降低了游离巯基和总巯基的含量，并且在 MP 中观察到高分子量蛋白质含量。这些发现表明在这种超声治疗中血浆蛋白和 MP 之间存在中度交联和聚集。此外，MP 的物理特性、稳定性和流变性能在 UPP 中得到改善，储能模量增加和损耗角正切减小证明了这一点。因此，本研究提示，联合处理不仅具有提升肉碎过程中产品质量的潜力，而且可以提高血浆蛋白的利用率和附加值。