In this study, different ultrasound frequencies, including 20 kHz, 23 kHz, and 20/23 kHz, were applied for the treatment of myofibrillar protein (MP) with different protein concentrations (20, 40, and 60 mg/mL). The structures and emulsifying properties of the treated and untreated MPs were compared. The MP structural changes were confirmed based on the active sulfhydryl content (ASC), surface hydrophobicity (SUH), particle size, and turbidity, and the degree of change decreased in the order of 20/23 kHz > 20 kHz ≈ 23 kHz > control (CON). Moreover, the MP emulsifying properties, determined based on the emulsifying activity index (EAI), emulsion stability index (ESI), and creaming stability, were in accordance with the structural changes. Notably, frequency superposition (20/23 kHz) provided more external force through the resonance of cavitation bubbles to induce stronger stress response of myosin in MP, thereby promoting the change of protein structure and emulsifying properties. Results implied that MPs treated with different ultrasound frequencies, especially the superposition of two frequencies (20/23 kHz), have the potential for wide applications in emulsified-type meat products.

在这项研究中，将不同的超声频率（包括20 kHz，23 kHz和20/23 kHz）用于治疗具有不同蛋白质浓度（20、40和60 mg / mL）的肌原纤维蛋白（MP）。比较了处理过的和未处理过的MP的结构和乳化性能。根据活性巯基含量（ASC），表面疏水性（SUH），粒径和浊度确定了MP结构变化，并且变化程度的降低顺序为20/23 kHz> 20 kHz≈23 kHz>对照（CON）。此外，基于乳化活性指数（EAI），乳化稳定性指数（ESI）和乳化稳定性确定的MP乳化性质与结构变化一致。值得注意的是 频率叠加（20/23 kHz）通过空化气泡的共振提供了更多的外力，以诱导MP中肌球蛋白的较强应力响应，从而促进了蛋白质结构的变化和乳化特性。结果表明，用不同的超声频率（尤其是两个频率（20/23 kHz）的叠加）处理的MP具有在乳化肉类产品中广泛应用的潜力。