Ultrasound-induced structural changes of different milk fat globule membrane protein-phospholipids complexes and their effects on physicochemical and functional properties of emulsions

• DOI: 10.1016/j.ultsonch.2024.106799
• Publication Date: 2024-02-09T01:08:48Z
• Authors: Yanjie Zhao; Qian Ma; Tao Zhou; Lu Liu; Yuxin Wang; Xiaodong Li; Xiuxiu Zhang; Xiaoqing Dang; Kouadio Jean Eric...
• Keywords: Globules of fat; Yolk

Ultrasonic technology is a non-isothermal processing that can be used to modify the physicochemical properties of food ingredients. This study investigated effects ultrasonic time (5 min, 10 15 min) and power (150 W,300 W,500 W) on structural three types phospholipids composed different fatty acids (milk fat globule membrane phospholipid (MPL), egg yolk lecithin (EYL), soybean (SL)) milk protein (MFGMP). We found ultrasound treatment changed conformation protein, emulsions prepared by pretreatment showed better emulsification stability, lipid droplets were also more evenly distributed. Meanwhile, flocculation phenomenon was significantly improved compared with non-ultrasonic emulsions. Compared complexes, it had most significant effect MPL-MFGMP, its emulsion state stable. When condition 300 W, particle size decreased (from 441.50 ± 4.79 nm 321.77 9.91 nm) at physical stability constants KE from 14.49 0.702 % 9.4 0.261 %. It seen proper effectively improve system. At same time, performance been improved. While accumulation occurred when 150 W 500 W. These results great potential emulsions, this would provide theoretical basis for application emulsifier in