A comparison of the impacts of different polysaccharides on the sono-physico-chemical consequences of ultrasonic-assisted modifications

Jiahui Chen; Xianming Zeng; Xiaomei Sun; Guanghong Zhou; Xinglian Xu

doi:10.1016/j.ultsonch.2023.106427

A comparison of the impacts of different polysaccharides on the sono-physico-chemical consequences of ultrasonic-assisted modifications

Ultrason Sonochem. 2023 Jun:96:106427. doi: 10.1016/j.ultsonch.2023.106427. Epub 2023 Apr 29.

Authors

Jiahui Chen¹, Xianming Zeng¹, Xiaomei Sun¹, Guanghong Zhou¹, Xinglian Xu²

Affiliations

¹ Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
² Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: xlxus@njau.edu.cn.

Abstract

This study aimed to examine the sono-physico-chemical effects of ultrasound (UND) and its impact on the conjugate rates of morin (MOI) following the addition of polysaccharides in various conditions. In comparison to the control group, the incorporation of quaternary ammonium chitosan decreased the rate of MOI conjugation by 17.38%, but the addition of locust bean gum enhanced the grafting rate by 29.89%. Notably, the highest degree of myofibrillar protein (MRN) unfolding (fluorescence intensity: 114435.50), the most stable state (-44.98 mV), and the greatest specific surface area (393.06 cm²/cm³) were observed in the UMP/LBG group. The outcomes of atomic force microscopy and scanning electron microscopy revealed that the inclusion of locust bean gum led to a different microscopic morphology than the other two polysaccharides, which may be the primary cause of the strongest sono-physico-chemical effects of the system. This work demonstrated that acoustic settings can be tuned based on the characteristics of polysaccharides to maximize the advantages of sono-physico-chemical impacts in UND-assisted MOI processing.

Keywords: Carrageenan; Locust bean gum; Morin; Myofibrillar protein (MRN); Quaternary ammonium chitosan; Scanning electron microscope (SEM).

MeSH terms

Mannans
Plant Gums
Polysaccharides*
Ultrasonics*

Substances

Polysaccharides
Mannans
Plant Gums