Effects of power ultrasound on oxidation and structure of beef proteins during curing processing
Ultrasonics Sonochemistry（2016）
Abstract
•Ultrasound treatment (PUS) could increase lipid and protein oxidation significantly.•Protein aggregation occurred according to SDS–PAGE analysis.•Free sulfhydryl contents and protein surface hydrophobicity increased after PUS.•FTIR showed the increases in β-sheets while decreases in α-helix structures after PUS.
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Key words
Power ultrasound,Protein oxidation,Surface hydrophobicity,FTIR,Protein secondary structure
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