Effect of ultrasonic pretreatment on the emulsification properties of Clanis Bilineata Tingtauica Mell protein

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...

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Autores principales:	Shuya Wang, Bin Zhou, Yingbin Shen, Yulin Wang, Yao Peng, Liqiong Niu, Xinquan Yang, Shugang Li
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Clanis Bilineata Tingtauica Mell Protein (CBTMP) Ultrasonic power Emulsification stability Interfacial and rheological properties Chemistry QD1-999 Acoustics. Sound QC221-246
Acceso en línea:	https://doaj.org/article/ccdbdfd448484afab41e22337626dc82
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spelling	oai:doaj.org-article:ccdbdfd448484afab41e22337626dc822021-12-02T04:59:51ZEffect of ultrasonic pretreatment on the emulsification properties of Clanis Bilineata Tingtauica Mell protein1350-417710.1016/j.ultsonch.2021.105823https://doaj.org/article/ccdbdfd448484afab41e22337626dc822021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1350417721003655https://doaj.org/toc/1350-4177Clanis 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.Shuya WangBin ZhouYingbin ShenYulin WangYao PengLiqiong NiuXinquan YangShugang LiElsevierarticleClanis Bilineata Tingtauica Mell Protein (CBTMP)Ultrasonic powerEmulsification stabilityInterfacial and rheological propertiesChemistryQD1-999Acoustics. SoundQC221-246ENUltrasonics Sonochemistry, Vol 80, Iss , Pp 105823- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Clanis Bilineata Tingtauica Mell Protein (CBTMP) Ultrasonic power Emulsification stability Interfacial and rheological properties Chemistry QD1-999 Acoustics. Sound QC221-246
spellingShingle	Clanis Bilineata Tingtauica Mell Protein (CBTMP) Ultrasonic power Emulsification stability Interfacial and rheological properties Chemistry QD1-999 Acoustics. Sound QC221-246 Shuya Wang Bin Zhou Yingbin Shen Yulin Wang Yao Peng Liqiong Niu Xinquan Yang Shugang Li Effect of ultrasonic pretreatment on the emulsification properties of Clanis Bilineata Tingtauica Mell protein
description	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.
format	article
author	Shuya Wang Bin Zhou Yingbin Shen Yulin Wang Yao Peng Liqiong Niu Xinquan Yang Shugang Li
author_facet	Shuya Wang Bin Zhou Yingbin Shen Yulin Wang Yao Peng Liqiong Niu Xinquan Yang Shugang Li
author_sort	Shuya Wang
title	Effect of ultrasonic pretreatment on the emulsification properties of Clanis Bilineata Tingtauica Mell protein
title_short	Effect of ultrasonic pretreatment on the emulsification properties of Clanis Bilineata Tingtauica Mell protein
title_full	Effect of ultrasonic pretreatment on the emulsification properties of Clanis Bilineata Tingtauica Mell protein
title_fullStr	Effect of ultrasonic pretreatment on the emulsification properties of Clanis Bilineata Tingtauica Mell protein
title_full_unstemmed	Effect of ultrasonic pretreatment on the emulsification properties of Clanis Bilineata Tingtauica Mell protein
title_sort	effect of ultrasonic pretreatment on the emulsification properties of clanis bilineata tingtauica mell protein
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/ccdbdfd448484afab41e22337626dc82
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Effect of ultrasonic pretreatment on the emulsification properties of Clanis Bilineata Tingtauica Mell protein

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