Effect of ultrasonic pretreatment on the emulsification properties of Clanis Bilineata Tingtauica Mell protein |
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| Institution: | 1. Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology/School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China;2. School of Life Sciences, Guangzhou University, Guangzhou 511442, China;3. Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China |
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| Abstract: | Clanis Bilineata Tingtauica Mell Protein (CBTMP) is a naturally high-quality insect protein resource, while its poor emulsification has limited its application in food industry. In order to change the present situation, in this research, the ultrasonic pretreatment (0 W, 200 W, 400 W, 600 W, and 800 W) method was used to improve the emulsification properties of CBTMP. Results indicated that ultrasound treatment especially at 400 W could significantly change the particle sizes, further increase the content of sulfhydryl group and surface hydrophobicity. The emulsification properties of emulsions were enhanced (from 4.16 ± 1.07 m2/g to 27.62 ± 2.20 m2/g) by sonicated CBTMP solution. Moreover, the physical stability of the emulsions to salt stress and centrifugation treatment was also promoted. Additionally, rheology revealed that a stronger network was formed at 400 W and all samples exhibited frequency-dependent and amplitude-dependent properties. The experiment demonstrated that ultrasound pretreatment was an effective means to improve the emulsification properties of CBTMP and it could provide a promising perspective for the application of CBTMP in food industry. |
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| Keywords: | Ultrasonic power Emulsification stability Interfacial and rheological properties |
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