Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water

• Published in: Innovative food science & emerging technologies Vol. 33; pp. 170 - 179
• Main Authors: Chen, Xing, Xu, Xinglian, Zhou, Guanghong
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.02.2016
• Subjects: animal-based foods; Breast; Chicken breast muscle; Chickens; electrostatic interactions; food industry; High pressure homogenization; Homogenization; Homogenizing; Meat; meat composition; microstructure; muscle protein; Myofibrillar protein; myofibrillar proteins; Particle size; protein degradation; Proteins; Solubility; solubilization; Water; zeta potential; Water; High pressure homogenization; Myofibrillar protein; Chicken breast muscle; Solubility
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2015.11.012

Myofibrillar proteins (MPs) of chicken breast were generally insoluble in water. The potential of high-pressure homogenization (HPH) to solubilize chicken breast MPs in water was tested. The effects of 0psi (0.1MPa), 10,000psi (69MPa), 15,000psi (103MPa) and 20,000psi (138MPa) for two passes HPH on solubility, protein profile, particle property, flow property and microstructure of MPs in water were investigated. HPH at 15,000psi (103MPa) could induce the suspension of MPs with small particle size species (sub-filament, oligomers or monomer structure) and high absolute zeta potential, thus enhancing the solubility, flow ability and stability without individual protein degradation. Reduction of particle size and strengthening of intermolecular electrostatic repulsion appeared to be the main reasons in solubilizing MPs in water treated with HPH. The qualitative characteristics of meat products are closely related to the solubility of meat proteins. Myofibrillar proteins (MPs), as major part of total muscle proteins, are generally considered to be insoluble in water. The results showed that high-pressure homogenization has potential application for solubilizing MPs in water to develop new meat-based products in the food industry. •HPH increased solubility of chicken breast myofibrillar proteins (MPs) in water.•HPH resulted in MP aqueous suspension with small particle size species.•HPH increased the absolute zeta potential of MP aqueous suspension.•HPH enhanced the flow ability of MP aqueous suspension.•HPH had potential to solubilize MPs in water without individual protein degradation.