Evaluation of sono-physico-chemical and processing effects in the mixed sarcoplasmic protein/soy protein isolate system

Miao Zhang; Dejiang Xue; Ya Chen; Yanan Li; Chunbao Li

doi:10.1016/j.ultsonch.2023.106639

Evaluation of sono-physico-chemical and processing effects in the mixed sarcoplasmic protein/soy protein isolate system

Ultrason Sonochem. 2023 Nov:100:106639. doi: 10.1016/j.ultsonch.2023.106639. Epub 2023 Oct 7.

Authors

Miao Zhang¹, Dejiang Xue², Ya Chen², Yanan Li², Chunbao Li³

Affiliations

¹ State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; International Joint Collaborative Research Laboratory for Animal Health and Food Safety, MOE, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, China.
² State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
³ State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: chunbao.li@njau.edu.cn.

Abstract

Since it may be employed to guide the production of high-quality plant protein as a partial substitute for animal protein using sono-physico-chemical effects, it is important to investigate the mixing of animal and plant protein in ultrasound (UID)-assisted processing systems. A study group of sono-physico-chemical processing with five distinct soy protein isolate (SPI)/ sarcoplasmic protein (SPN) ratios was developed in this work. The results showed that adding additional SPN to the mixed protein can increase its sono-physico-chemical impact, and this effect is greatest when the ratio of SPI to SPN is 1:3. The high SPN group's grafting rate rose from 39.13% to 55.26% in comparison to the high SPI content group. Quercetin (Que) may more readily modify SPN than SPI in the "dual protein" system used in this work, highlighting the critical function of plant protein in controlling the effects of UID-assisted processing in the "dual protein" system. Changes in apparent viscosity and microstructure are the primary parameters that affect the severity of sono-physico-chemical effects in SPI/SPN mixed protein systems, in addition to structural variables.

Keywords: Atomic force microscope (AFME); Meat; Protein structure; Sarcoplasmic protein (SPN); Ultrasound (UID).

MeSH terms

Animals
Quercetin*
Soybean Proteins* / chemistry
Viscosity

Substances

Soybean Proteins
Quercetin