Ultrasonic treatment treated sea bass myofibrillar proteins in low-salt solution: Emphasizing the changes on conformation structure, oxidation sites, and emulsifying properties
- Resource Type
- Article
- Authors
- Lan, Meijuan ; Li, Tongshuai ; Li, Lin ; Wang, Shaoyun ; Chen, Juncheng ; Yang, Tangyu ; Li, Zhiru ; Yang, Yipeng ; Zhang, Xia ; Li, Bing
- Source
- In Food Chemistry 1 March 2024 435
- Subject
- Language
- ISSN
- 0308-8146
Highlights •Ultrasonic increased the solubility of myofibrillar protein in low-salt solution.•The α-helix content of myofibrillar protein increased after ultrasonic treatment.•Amino acids at myosin heavy chain were easier to be oxidized than other amino acids.•Monooxidation was the major modifications identified.•Emulsion stabilized by 800 W treated-myofibrillar protein was uniform and stable.