Unexpected variations in the effects of ultrasound-assisted myofibrillar protein processing under varying viscosity conditions.

ABSTRACT: The efficient synthesis of myofibrillar protein(MRN)-gallic acid (GAD) complex in ultrasound (UID)-assisted processing is a challenging problem in food manufacturing. In this investigation, the effect of viscosity characteristics on the efficiency of UID processing in MRN-based beverages was analyzed. Both viscosity and surface tension can increase sono-physico-chemical effects on the degradation of terephthalic acid and crystal violet, with surface tension having a more significant effect (negative correlation, R² = 0.99) than viscosity (positive correlation, R² = 0.79). The structural indicators and microstructure demonstrated that the reaggregation and refolding of the MRN structure during the modification procedure occurred with relatively small three-dimensional

SUBMITTER: Chen J 

PROVIDER: S-EPMC10448329 | biostudies-literature | 2023 Aug

REPOSITORIES: biostudies-literature