In this study, the effects of high-intensity ultrasound (HIU) treatment combined with hydrogen peroxide (HO) addition on the thermal stability of myofibrillar protein (MP)–stabilized emulsions in low-salt conditions were investigated. Results showed that compared to using either HIU or HO treatment alone, HIU treatment combined with HO was most effective in enhancing the physical stability of emulsions. Moreover, the emulsion stabilized by MPs co-treated with HIU and HO exhibited the most uniform distribution, highest absolute zeta potential, and optimal rheological properties upon heating. This combination effect during heating was caused by the inhibition of disulfide bond cross-linking of myosin heads by HO and the dissociation of filamentous myosin structures using the HIU treatment. In addition, the results of oxidative stability analysis indicated that the addition of HO increased the content of oxidation products; however, the overall influence on the oxidative stability of emulsions was not significant. In conclusion, the combination of HIU and HO treatment is a promising approach to suppress heat-induced MP aggregation and improve the thermal stability of corresponding emulsions.

中文翻译：

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高强度超声处理和过氧化氢添加对低离子强度下肌原纤维蛋白乳液热稳定性的联合影响

在这项研究中，研究了高强度超声（HIU）处理结合过氧化氢（H2O）添加对低盐条件下肌原纤维蛋白（MP）稳定乳液热稳定性的影响。结果表明，与单独使用 HIU 或 H2O 处理相比，HIU 处理与 H2O 联合处理在增强乳液的物理稳定性方面最有效。此外，MPs与HIU和H2O共同处理稳定的乳液在加热时表现出最均匀的分布、最高的绝对zeta电位和最佳的流变性能。加热过程中的这种组合效应是由于 H2O 抑制肌球蛋白头部的二硫键交联以及使用 HIU 处理使丝状肌球蛋白结构解离引起的。此外，氧化稳定性分析结果表明，H2O的添加增加了氧化产物的含量；然而，对乳液氧化稳定性的总体影响并不显着。总之，HIU 和 H2O 处理的结合是抑制热诱导的 MP 聚集并提高相应乳液热稳定性的一种有前途的方法。