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<p>The demand for sustainable food production necessitates the utilization of fish processing by-products. This study investigated the impact of ultrasonic (US) power and duration on the structure and functional properties of protein derived from surimi rinsing water (SRWP). The results revealed that US treatment decreased β-sheet content and increased β-turn content in SRWP, and also induced tertiary structural alterations, leading to increased exposure of hydrophobic groups. In contrast to the control group, the bands of SRWP disappeared at 100&#xa0;kDa after US treatment. Gel electrophoresis indicated changes in primary structure and degradation of high molecular weight proteins. Scanning electron microscopy (SEM) and particle size analysis showed that particle size initially decreased then increased following US treatment, corresponding to changes in zeta potential. US treatment improved the solubility and emulsifying properties of SRWP, the emulsifying properties increased from 6.29&#xa0;mg/mL to 7.74&#xa0;mg/L, leading to smaller droplet size, higher zeta potential, reach the maximum absolute value of 24.08mV and improved storage stability in emulsion preparation. This study demonstrated the potential of US in modifying SRWP, offering a promising approach for valorizing fish processing by-products and expanding their application scope in food and other industries.</p>

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Ultrasonic-treated protein from surimi rinsing water: structure, functionality, and emulsion application

  • 期刊论文

  • 发表日期：

    2025年8月8日

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  • Yue Qiu,
  • Weichen Li,
  • Shengqiang Ji,
  • Weijiao Huang,
  • Yuxin Yao,
  • Fei Lyu,
  • Ligen Zou,
  • Jianyou Zhang

摘要

The demand for sustainable food production necessitates the utilization of fish processing by-products. This study investigated the impact of ultrasonic (US) power and duration on the structure and functional properties of protein derived from surimi rinsing water (SRWP). The results revealed that US treatment decreased β-sheet content and increased β-turn content in SRWP, and also induced tertiary structural alterations, leading to increased exposure of hydrophobic groups. In contrast to the control group, the bands of SRWP disappeared at 100 kDa after US treatment. Gel electrophoresis indicated changes in primary structure and degradation of high molecular weight proteins. Scanning electron microscopy (SEM) and particle size analysis showed that particle size initially decreased then increased following US treatment, corresponding to changes in zeta potential. US treatment improved the solubility and emulsifying properties of SRWP, the emulsifying properties increased from 6.29 mg/mL to 7.74 mg/L, leading to smaller droplet size, higher zeta potential, reach the maximum absolute value of 24.08mV and improved storage stability in emulsion preparation. This study demonstrated the potential of US in modifying SRWP, offering a promising approach for valorizing fish processing by-products and expanding their application scope in food and other industries.