Aggregation-disaggregation cycling: A physical strategy for low-viscosity fish protein particles.
Food Chem 2026 Jul 15; 517:149487.

Abstract

The development of low-viscosity, high-concentration protein systems is hindered by shear-thickening behavior arising from intermolecular entanglement. We report a cyclical preheating-ultrasonication strategy that reconstitutes cod protein (CPs) into low-adhesion particles. Pre-heating (100 °C, 10 min) partially unfolds CPs to expose hydrophobic nucleation sites, followed by ultrasonication (400 W, 10 min) fragmenting aggregates into metastable subunits via cavitation shear while redistributing surface charges. Force curve analysis validated the adhesion force reduction (62.6%, 3.96 → 1.48 nN) and its direct correlation with significant viscosity reduction at high concentration. The modified CPs exhibit Newtonian fluid behavior at 6% w/v concentration, with the viscosity was reduced to approximately 0.1 Pa·s at a scanning frequency of nearly 1 s-1. Small-angle X-ray scattering (SAXS) shows a structural shift from loose aggregates to dense molten spheres. This physical reprocessing approach provides a sustainable pathway to engineer high-density protein colloids for injectable formulations and 3D food printing.

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Authors+Show Affiliations

Yu XSchool of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian 116034, China.
Zhao XSchool of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian 116034, China.
Zou BSchool of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian 116034, China.
Jian ASchool of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian 116034, China.
Li JCollege of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China.
Xu XSchool of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian 116034, China.
Du MSchool of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian 116034, China.
Wu CSchool of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian 116034, China.
Na XSchool of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian 116034, China. Electronic address: naxiaokang@dlpu.edu.cn.

MeSH

ViscosityAnimalsFish ProteinsHydrophobic and Hydrophilic InteractionsProtein AggregatesFishesHot TemperatureParticle Size

Pub Type(s)

Journal Article

Language

eng

PubMed ID

42102458