Effect of ultrasound combined with psyllium husk powder on the structure and gel properties of goose myofibrillar protein

In this study, we aimed to investigate the effect of ultrasound (US) combined with different amounts of psyllium husk powder (PHP) (0 %, 0.5 %, 1 %, 2 %, 3 %) on the gelation and structure of goose myofibrillar protein (GMP). The analysis of circular dichroism, surface hydrophobicity and fluorescence spectroscopy showed that the combination of US and 2 % PHP could promote the development of myofibrillar protein (MP) secondary and tertiary structure, which could facilitate the exposure of active site and enhance the interaction between GMP and PHP. Meanwhile, the thermal stability was enhanced with US and PHP treatment. In addition, the analysis of rheology, Low field nuclear magnetic resonance (LF-NMR), Fourier transform infrared (FT-IR) spectroscopy and microstructure showed that US combined with 2 % PHP addition could make the gel network structure denser. Thus, these results suggested that the combination of US and 2 % PHP could promote the unfolding of GMP structure and improve its gel properties. This study provides new insights for the interaction of GMP and PHP under US treatment, improving the application of goose meat in practical production.