The Effect of Ultrasound Treatment on the Structural and Functional Properties of Tenebrio molitor Myofibrillar Protein
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Extraction of MP
2.3. Ultrasonic Treatment of MP
2.4. Physicochemical Properties of MP after Ultrasonic Treatment
2.4.1. Particle Size
2.4.2. Total Sulfhydryl Content
2.4.3. Carbonyl Content
2.4.4. Turbidity
2.4.5. Surface Hydrophobicity
2.4.6. Emulsifying Properties
2.5. Intrinsic Fluorescence Spectra
2.6. Fourier Infrared Spectroscopy (FTIR)
2.7. Sodium Dodecyl Sulfate–Polyacrylamide Gel Electrophoresis (SDS–PAGE)
2.8. Scanning Electron Microscopy (SEM)
2.9. Data Analysis
3. Results and Discussion
3.1. Extraction Efficiency and Yield
3.2. Particle Size
3.3. Total Sulfhydryl Group
3.4. Carbonyl Group
3.5. Turbidity
3.6. Surface Hydrophobicity
3.7. Emulsifying Properties
3.8. Intrinsic Fluorescence Spectroscopy
3.9. FTIR
3.10. SDS–PAGE
3.11. Scanning Electron Microscopy (SEM)
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Wang, X.; Ni, X.; Duan, C.; Li, R.; Jiang, X.; Xu, M.; Yu, R. The Effect of Ultrasound Treatment on the Structural and Functional Properties of Tenebrio molitor Myofibrillar Protein. Foods 2024, 13, 2817. https://doi.org/10.3390/foods13172817
Wang X, Ni X, Duan C, Li R, Jiang X, Xu M, Yu R. The Effect of Ultrasound Treatment on the Structural and Functional Properties of Tenebrio molitor Myofibrillar Protein. Foods. 2024; 13(17):2817. https://doi.org/10.3390/foods13172817
Chicago/Turabian StyleWang, Xiu, Xiangxiang Ni, Chaoyi Duan, Ruixi Li, Xiao’e Jiang, Mingfeng Xu, and Rongrong Yu. 2024. "The Effect of Ultrasound Treatment on the Structural and Functional Properties of Tenebrio molitor Myofibrillar Protein" Foods 13, no. 17: 2817. https://doi.org/10.3390/foods13172817