超声协同热处理对发酵鸡肉蛋白粉溶解性影响机制OA

To enhance the solubility of fermented chicken protein powder(FCPP),this study systematically investigated the effects of combined ultrasonic-heat treatment on its physicochemical properties and molecular structure.The changes in its solubility after the treatment were examined,and the underlying mechanism was elucidated.The results indicated that heat treatment at 50℃increased the solubility of FCPP from 27.86%to 35.41%.The combination of this treatment with ultrasonication at 200 W for 20 min ultrasonication further improved the solubility to 43.19%.The combined treatment effectively altered the internal structure of the protein through cavitation effects and mechanical shear forces,leading to the exposure of buried hydrophobic and sulfhydryl groups of the protein molecules,while significantly reducing the molecular weight and particle size(from 8 116 to 3 680 nm;P<0.05)of the protein.Additionally,the proportion of β-sheets in the secondary structure decreased to(25.52±0.49)%,and that of β-turns increased to(28.74±0.46)%,indicating enhanced protein flexibility.These structural changes collectively contributed to improved solubility of FCPP.