Oil Emulsion Stability Research Articles

Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars

Lupin holds an important place among the legumes and the utilization of lupin as a dietary protein source is an excellent environmentally friendly alternative to animal-based products for human nutrition. In the present study, nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars have been assayed in order to find the most valuable one, both nutritiously and industrially. The set comprised six Lupinus angustifolius L. viz., Barlock, Gunyadi, Jenabillup, Jindalee, Jurien, Mandelup and three Lupinus albus L. viz., Luxor, Rosetta, WK388 cultivars. The tests included analysis of color, macronutrient and micronutrient composition, pasting, textural and thermal properties, electrophoretic profile of protein isolates, swelling power, water and oil absorption capacity, emulsifying capacity, emulsion stability, creaming stability, foaming capacity and stability of the cultivars’ dehulled seed flours. The results indicated substantial variation in macro and micro-nutritional value as well as satisfactory swelling ability, solubility, surface hydrophobicity, foaming ability, emulsifying capacity and gelation property of lupin flours. Superior nutritional, thermal, rheological and functional potential was demonstrated by the L. albus cultivars compared to the L. angustifolius cultivars with the exception of Mandelup.

Emulsion stability of heavy oil with surfactants and nanoparticles

The recovered crude oil is often in form of an emulsion and the recovery is cut off when water to oil ratio exceeds a certain amount. The emulsions vary from water-in-oil to oil-in-water and the step that follows is to coalesce droplets to get two continuous liquids. This is often made difficult because crude contains naturally occurring surfactants, or the oil recovered is by enhanced oil recovery techniques which have additives that also stabilize the droplets. We have considered below a heavy oil (viscosity 650-750 mPa.s) to which has been added one of the three surfactants: a nonionic surfactant or a cationic surfactant or an anionic surfactant. In addition, the mix can have alumina or silica nanoparticles or none. Most of the results have straightforward interpretations. Cationic surfactants appear to give rise to a secondary haze. There is no apparent effect due to nanoparticles. If the system contains nonionic surfactant then it can be destabilized by raising the temperature, except for one notable case. There are also cases of precipitation of nanoparticles.

Physical properties of UHT light cream: impact of the high-pressure homogenization and addition of hydrocolloids.

The beneficial effects of a healthy diet on the quality of life have prompted the food industry to develop low-fat variants, but fat content directly affects the physicochemical and sensory properties of food products. The utilization of high-pressure homogenization (HP) and incorporation of hydrocolloids have been suggested as strategies to improve the physical stability and rheological properties of light cream. Thus, this study aims to analyze the associated effect of high-pressure homogenization (80 MPa) and three different hydrocolloids: microcrystalline cellulose, locust bean gum and xanthan gum, on emulsion stability and rheological properties of ultra-high-temperature (UHT) light cream (ULC) with a 15% w/w fat content. The stability of ULC was determined by the ζ potential of oil droplets and emulsion stability percentage. Rheological characterization was based on flow behavior tests and dynamic oscillatory measurements, which were carried out in a rheometer. Results showed that the high-pressure homogenization process did not influence the emulsion stability of the treatments. Moreover, the hydrocolloids added to systems present weak interactions with milk proteins since all ULC showed macroscopical phase separation. The samples presented the same rheological behavior and were classified as pseudoplastic fluids (n < 1). ULC treated at 80 MPa was significantly (P ≤ 0.05) more consistent than the treatments at 20 MPa. All ULC showed a predominant elastic behavior (G' > G″), and a remarkable increase in both G' and G″ at 80 MPa. The results presented in this study highlight the potential of HP for altering some rheological characteristics of UHT light cream, for example, to increase its consistency. These results are important for the dairy industry and ingredient suppliers, in the standardization of UHT light cream and/or to develop low-fat products.

Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions.

The active components in garlic essential oil are easily degradable, which limits its application in the food industry. Vegetable oils (VOs) were used to improve the stability of garlic essential oil (GEO) emulsion. The volatile compounds of GEO and its mixtures with vegetable oils (VOs), including corn oil (CO), soybean oil (SO), and olive oil (OO) indicated that GEO-VO mixtures had a higher percentage of Diallyl disulfide and Diallyl trisulfide than pure GEO. Adding an appropriate amount of VOs promoted the GEO emulsion (whey protein concentrate and inulin as the wall materials) stability in order of CO > SO > OO. Evaluation of the encapsulation efficiency, controlled release, and antimicrobial activity of GEO-VO microcapsules showed that the GEO was successfully entrapped and slowly released with active antibacterial activities on both E. coli and S. aureus. Collectively, these results implied that VOs, especially for 20% CO, improved the stability of GEO emulsions and the encapsulation efficiency of GEO microcapsules. The mechanism might be related to (1) the regulating effect of density difference between oil and water phases on prevention to gravitational separation, (2) the promotion to the compatibility of GEO and VOs to inhibit the phase separation caused by Ostwald ripening.

Microfluidization of fenugreek (Trigonella foenum graecum) seed protein concentrate: Effects on functional, rheological, thermal and microstructural properties

This work aimed to functionalize fenugreek seed protein using microfluidization treatment. The color, oil binding capacity, emulsion stability, and viscoelastic property of Kasuri and Ajmer fenugreek seed proteins (KF and AF) were considerably improved after microfluidization. The oil binding capacity of AF and KF significantly increased 9.99–12.92 mL/g and 10.72–11.32 mL/g, and similarly, emulsion stability also increased 76.32%–90.51% and 68.28–87.50%, respectively (p < 0.05), whereas microfluidization reduced foam formation and water-binding capacity. The color change (ΔE*) was 17.11 ± 0.29 and 6.71 ± 0.73 for AF-C and KF-C, respectively. Microfluidized samples were lighter in color compared to the control samples. Microfluidization increased denaturation temperature (Tm) of KF from 54.8 °C (KF–C) to 57.4 °C (KF-M) while it reduced Tm of AF from 61.2 °C (AF-C) to 56.0 °C (AF-M). Microfluidization increased the linear viscoelastic range (strain %) of fenugreek seed proteins (16% for KF-M & 25.2% for AF-M), signifying increased stress tolerance. The frequency sweep test showed a higher storage modulus of microfluidized samples. The effect of microfluidization on the functional groups and morphology of fenugreek seed proteins was observed in the Fourier-transform infrared spectroscopic (FT-IR) and scanning electron microscopic (SEM) analyses, respectively.

Digestibility and stability of ultrasound-treated fish oil emulsions prepared by water-soluble bitter almond gum glycated with caseinate

This study aimed to investigate the influence of the water-soluble fraction of bitter almond gum (SBAG), sodium caseinate (SC), and their conjugate on the physicochemical stability and gastrointestinal fate of ultrasound-mediated fish oils-in-water emulsions. The conjugate-based emulsion exhibited the same physical stability as the SC-stabilized counterpart. They were remarkably more stable against the aggregation at cold storage than ambient temperature. Overall, SBAG-based emulsion had better oxidative stability than other emulsions. Oil droplet size was significantly increased during in vitro digestion compared to the initial emulsions (P < 0.05). The extent of FFA released from the SBAG-stabilized emulsion was higher than other emulsions, indicating that the fish oil lipolysis was performed better with pancreatic lipase in the presence of SBAG. The results suggest that simultaneous application of SBAG and its conjugate may be an appropriate way to improve the oxidative and physical stability of lipophilic compounds in functional foods and beverages.

The Effect of Surfactant, Time and Speed of Stirring in the Emulsification Process of Soybean Oil in Water

Homogenization is the process of uniform particle size in an effort to maintain the stability of a mixture which is formed from 2 incompatible phases or so-called emulsion.Emulsion is a complex system consisting of a liquid phase which is spread over another immiscible liquid phase which is usually through mechanical shear. All emulsions are thermodynamically unstable due to contact between oil and water molecules. However, emulsions can be stabilized rapidly in the presence of emulsifying or thickening agents such as Tween 20 and Tween 80. Apart from the addition of emulsion stabilizing surfactants, the speed of stirring also has an effect in stabilizing the emulsion. This research was conducted to determine the effect of stirring speed and addition of surfactants Tween 20 and Tween 80 on the stability of soybean oil emulsion. The results of density, viscosity, stability, and microscopic tests showed that the emulsion was treated with the addition of tween 80 with a stirring speed of 30.

Black Soldier Fly (Hermetia illucens) Protein Concentrates as a Sustainable Source to Stabilize O/W Emulsions Produced by a Low-Energy High-Throughput Emulsification Technology.

There is a pressing need to extend the knowledge on the properties of insect protein fractions to boost their use in the food industry. In this study several techno-functional properties of a black soldier fly (Hermetia illucens) protein concentrate (BSFPC) obtained by solubilization and precipitation at pH 4.0–4.3 were investigated and compared with whey protein isolate (WPI), a conventional dairy protein used to stabilize food emulsions. The extraction method applied resulted in a BSFPC with a protein content of 62.44% (Kp factor 5.36) that exhibited comparable or higher values of emulsifying activity and foamability than WPI for the same concentrations, hence, showing the potential for emulsion and foam stabilization. As for the emulsifying properties, the BSFPC (1% and 2%) showed the capacity to stabilize sunflower and lemon oil-in-water emulsions (20%, 30%, and 40% oil fraction) produced by dynamic membranes of tunable pore size (DMTS). It was proved that BSFPC stabilizes sunflower oil-in-water emulsions similarly to WPI, but with a slightly wider droplet size distribution. As for time stability of the sunflower oil emulsions at 25 °C, it was seen that droplet size distribution was maintained for 1% WPI and 2% BSFPC, while for 1% BSFPC there was a slight increase. For lemon oil emulsions, BSFPC showed better emulsifying performance than WPI, which required to be prepared with a pH 7 buffer for lemon oil fractions of 40%, to balance the decrease in the pH caused by the lemon oil water soluble components. The stability of the emulsions was improved when maintained under refrigeration (4 °C) for both BSFPC and WPI. The results of this work point out the feasibility of using BSFPC to stabilize O/W emulsions using a low energy system.

Calcium Enriched Nutrimix Flour Supplement for Lactating Mothers: Optimized by Response Surface Methodology (RSM)

Calcium deficiency in lactating mothers has been a widespread concern and a serious threat to the health of infants and mothers, therefore the present study has been designed to develop, Calcium-rich Nutrimix flour for lactating mothers; optimized by the response surface methodology (RSM) to supplement one-third calcium needs of lactating mother as per RDA. A Randomized Box-Behnken experimental design has been conducted to determine the optimum formulation of Nutrimix Flour. Forty-six sets of experiments were conducted to arrive at the optimized values of flour. The mixing ratio is formulated from a variety of ingredients as Finger Millet (37.5 g), Semolina (11.25 g), Green Gram (27.5 g), Amaranth Seeds (8.75 g), and Gingley Seeds (15 g) respectively. The nutrient content of the optimized flour was calcium (398.2±0.89 mg), Iron (4.8±0.14 mg), Moisture (7.7±0.2%), Protein (16.4±0.99%), Carbohydrates (65.6±0.22 g), Energy Value (389.29±1.24 Kcal), and Crude fat (2.04±0.30%). The functional properties of the optimized flour were swelling capacity 16.2±0.21%, Water absorption capacity (40.4±0.44%), Oil absorption capacity (36±0.9%), Emulsion Activity (42.7±0.3%), Emulsion stability (47.6±0.4%), and Bulk density (762±1.5 Kg/m³). The formulated Nutrimix flour is rich in calcium, protein contents and it was used to prepare various ready-to-cook food recipes for lactating mothers.

Influence of homogenization cycle on the thermal and storage stability of kenaf seed oil (KSO) emulsion

The effects of homogenization cycles on the kenaf seed oil (KSO) emulsion stability was checked in this study. KSO nanoemulsions were prepared using a high-pressure homogenizer at 1, 3, and 5 cycles. Results showed that higher homogenization cycles provided the samples with a significant (p ≤ 0.05) smaller size of KSO droplets, but slightly disturbed the polydispersity index (PDI) and reduced (p ≤ 0.05) the zeta potential. All samples were within nano size (78.05—111.5 nm) and one high-pressure homogenization cycle treatment was chosen to proceed to the storage study. Over 28 days of storage at 4 and 30 °C, results showed that KSO nanoemulsion degradation was gradual in terms of increasing oxidation, droplet size, and PDI. There was no creaming and minimal flocculation until 21 days storage. The 30 °C storage maintained KSO emulsion at smaller droplet sizes, with minimal flocculation which was due to narrower PDI and higher zeta potential. Briefly, one cycle of high-pressure homogenization was sufficient to produce a stable KSO nanoemulsion, which was in small droplets, and physically stable during 28 days storage at 30 °C.

Pyrazine yield and functional properties of rice bran protein hydrolysate formed by the Maillard reaction at varying pH.

Interest in plant-based protein sources has grown rapidly. Rice bran contains excellent quality protein, but it is still rare in the market, due to its poor functional properties and undesirable odors. Therefore, we studied the Maillard reaction at different pHs on the formation of pyrazines and improved functional properties of rice bran protein hydrolysate. Protein from rice bran was extracted and hydrolyzed, using alcalase, at 55°C for 4h. Fructose was added, and the pH of the hydrolysate was adjusted to pHs between 7.0 and 10.0, before spray drying. Five pyrazines were detected in the hydrolysate powder, with the highest yield at pH 9 ( p < 0.05). The highest odor active value came from 2-ethyl-3,5-dimethylpyrazine (26.26), which contributed coffee,nutty and caramel aromas, followed by 2,5-dimethylpyrazine (9.2) and 2-ethyl-5-methylpyrazine (5.0). Increased pH led to a darker color (L* = 58.5) and redder (a* = 11.7) and yellower (b* = 13.8) powder. Key functional properties-solubility, water and oil binding capacity and emulsion stability index and foaming capacity-were increased with pH ( p < 0.05). The optimum pH for pyrazine formation and improved properties of enzymatic rice bran protein hydrolysate was pH 9.0.

A Study on Nutritional Composition and Functional Properties of Wheat, Ragi and Jackfruit Seed Composite Flour

The present research investigation was conducted to analyze the nutritional and functional properties of wheat, ragi and jackfruit seed composite flour. About 11 combinations were made using wheat, ragi and jackfruit seed composite flour with 100% wheat flour as control. 100% ragi and jackfruit flour was also added in the experiments for comparison. The combinations were optimized based on the proximate composition analysis and functional properties. The proximate composition analysis of wheat revealed the fact that jackfruit seed flour contains a higher amount of protein i.e.,13.9 g than wheat and ragi i.e., 11.45 g and 7.8 g respectively. Jackfruit seed flour contains lower fat i.e., 1.44 g as compared to wheat and ragi (2.27g and 1.78 respectively). Also, jackfruit seed flour contains low moisture 6.5% and ash content 0.96% than wheat (6.53% and 0.97%) and ragi (8.76% and 0.98%). The combinations of wheat, ragi and jackfruit seed flour in ratio of 80:10:10, 80:15:5, 70:10:20 and 60:20:20 showed good water and oil absorption capacity and emulsion stability and was found to be significantly different (p &lt; 0.05) from the wheat flour alone. Based on nutritional and functional value, we selected 4 combinations for further studies. The selected flour combinations were used to prepare biscuits and muffins against 100% wheat products as control. Sensory evaluation indicated that incorporation of jackfruit seed flour in wheat up to 20%, significantly (p &lt; 0.05) enhanced the taste, aroma and texture of biscuits. However, higher levels of jackfruit seed flour contributed to bitter taste in biscuits and thereby the products were rejected by the sensory panel. Further, the optimized biscuits showed superior antioxidant activity. This activity was significantly higher (p &lt; 0.05) compared to the control samples. Muffins were prepared with two flour combinations of wheat: ragi: jackfruit seed flour in ratio of 80:10:10 and 80:15:5 owing to its high nutritional and functional property of which, muffins made in ratio of 80: 10:10 showed good taste, texture and aroma when compared to the other sample and the control (100% wheat flour).

Enhancing the oxidative stability of algal oil emulsions by adding sweet orange oil: Effect of essential oil concentration

The effects of sweet orange essential oil (SOEO) concentration (0–12.5% of oil phase) on the physical stability, oxidative stability, and interfacial composition of algal oil-in-water emulsions containing sodium caseinate-coated oil droplets was examined. SOEO addition had no influence on the microstructure and physical stability of the algal oil emulsions. The addition of SOEO enhanced the oxidation stability of algal oil emulsion. As an example, the values of algal oil emulsions with 0 and 10% SOEO were 198 and 100 mmol/kg algal oil after 16 days of accelerated oxidation, respectively. The absorbed protein level was higher in the algal oil emulsion containing 10% SOEO (70%) than in 0% SOEO (57%). This result suggested that the presence of SOEO enhanced the interfacial thickness, possibly by interacting with the casein molecules. A thicker protein layer may have helped to retard the oxidation of the omega-3 oils inside lipid droplets.

Interfacial and Emulsion Characteristics of Oil–Water Systems in the Presence of Polymeric Lignin Surfactant

It is hypothesized that polymeric lignin surfactants have different affinities for stabilizing oil-water emulsions and that the emulsifying performance of these surfactants is highly affected by their adsorption performance at the oil-water interface. To validate this hypothesis, the adsorption performance of sulfethylated lignin (SEKL) surfactant at different oil-water interfaces was examined by assessing the contact angle, dynamic interfacial tension, and surface loading (Γ). Moreover, the interfacial adsorption kinetics of SEKL was comprehensively assessed in different oil-water systems to reveal the mechanisms of the SEKL adsorption at the interface. Also, the impacts of SEKL concentration and ionic strength on the performance of SEKL as an effective emulsifier for the emulsions were assessed. Furthermore, the droplet size and instability index of the emulsions were systematically correlated with the adsorption performance of SEKL at the interface of oil and water. For the first time, by implementing a modified Ward Toradai diffusion model, two distinct early stages of the adsorption of SEKL at the oil interface were identified. Interestingly, the second stage was the determining stage of adsorption with the diffusion-controlled mechanism when polymers reconfigured at the oil-water interface. Salt screening facilitated the clustering of SEKL upon charge repulsion elimination, which removed the energy barrier in the first stage of adsorption (ΔEp→0 = 0), but it introduced a steric barrier upon the reconfiguration of polymers at the oil interfaces in the second stage of adsorption. In addition to the kinetics of adsorption, satisfactory correlations were observed between surface pressure (Δγ = γ∞ - γ0), surface loading (Γ) of polymers, and contact angle at oil interfaces on one hand and the oil droplet size and emulsion stability on the other hand.

Fabrication and characterization of anchovy protein hydrolysates-polyphenol conjugates with stabilizing effects on fish oil emulsion

Conjugation between peptides and polyphenols could improve their bioactive and functional properties. The improvement effects of anchovy protein hydrolysates (APH) -polyphenol (catechin (CA), gallic acid (GA), tannic acid (TA)) conjugates were investigated. The content of protein and polyphenols and ratio of polyphenols/peptides in conjugates increased as the number of OH group increased with TA > CA > GA. Results showed that APH-CA and APH-GA exhibited the highest ORAC and ABTS+ scavenging capacity, respectively. Mass spectrometry analysis suggested the highest number of bioactive peptides were identified in APH-CA 5:1 (APH/polyphenols). The physical stability of fish oil emulsions during storage was significantly enhanced by TA 5:1 conjugate followed by CA 5:1 conjugate. The oxidative stability was remarkably elevated by APH-GA 10:1. This was due to the antioxidant capacity and the peptides adsorbed at the interfacial. This study demonstrated that APH-polyphenol conjugates could bring the possibility of utilizing peptides-polyphenols in the nutraceutical and functional food ingredient fields.

Effect of Ultrasonic Homogenization on Crude Oil Emulsion Stability

Effect of Ultrasonic Homogenization on Crude Oil Emulsion Stability

Assessing the Interfacial Activity of Insoluble Asphaltene Layers: Interfacial Rheology versus Interfacial Tension

Asphaltenes have been suggested to play an important role in the remarkable stability of some water-in-crude oil emulsions, although the precise mechanisms by which they act are not yet fully understood. Being one of the more polar fractions in crude oils, asphaltenes are surface active and strongly adsorb at the oil/water interface, and as the interface becomes densely packed, solid-like mechanical properties emerge, which influence many typical interfacial experiments. The present work focuses on purposefully measuring the rheology in the limit of an insoluble, spread Langmuir monolayer in the absence of adsorption/desorption phenomena. Moreover, the changes in surface tension are deconvoluted from the purely mechanical contribution to the surface stress by experiments with precise interfacial kinematics. Compression "isotherms" are combined with the measurement of both shear and dilatational rheological properties to evaluate the relative contributions of mechanical versus thermodynamic aspects, i.e., to evaluate the "interfacial rheological" versus the standard interfacial activity. The experimental results suggest that asphaltene nanoaggregates are not very efficient in lowering interfacial tension but rather impart significant mechanical stresses. Interestingly, physical aging effects are not observed in the spread layers, contrary to results for adsorbed layers. By further studying asphaltene fractions of different polarity, we investigate whether mere packing effects or strong interactions determine the mechanical response of the dense asphaltene systems as either soft glassy or gel-like responses have been reported. The compressional and rheological data reflect the dense packing, and the behavior is captured well by the soft glassy rheology model, but a more complicated multilayer structure may develop as coverage is increased. Potential implications of the experimental observations on these model and insoluble interfaces for water-in-crude oil emulsion stability are briefly discussed.

Pressurized hot water crosslinking of gelatin-alginate for the enhancement of spent coffee oil emulsion stability

In this study, subcritical water was used to crosslink gelatin and alginate (G/A) at different temperatures (120 °C, 130 °C, 140 °C, 150 °C, and 160 °C) under constant pressure and reaction time (3 MPa, 30 min). Structural and morphological characterization was performed using Fourier-transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), nuclear magnetic resonance spectroscopy (1H NMR), and scanning electron microscopy (SEM). The coffee oil-filled hydrogels were prepared using G/A blend by ultrasound sonication. The emulsions revealed a unimodal distribution of particles with varying diameters (654 ± 98) nm, (509 ± 44) nm, and (412 ± 68) nm for G/A at 120 °C, 130 °C and 140 °C, respectively. However, the treatment of G/A at 150 °C and 160 °C resulted in bimodal size distribution and declined viscosity, and indicated the molecular degradation of hydrogels leading to weak repulsion force against droplet aggregation. Highly stable emulsions were observed from G/A at (120–140) °C, while at 150 °C and 160 °C, the emulsion exhibited poor stability during 7 weeks of storage at 5 °C and 25 °C.

Oleogel-structured emulsion for enhanced oxidative stability of perilla oil: Influence of crystal morphology and cooling temperature

In this study, the influence of crystal morphology and cooling temperature on the oxidative stability of oleogel-structured perilla oil emulsion was explored. The formation and distribution of the internal crystals were confirmed by differential scanning calorimetry and polarized light microscopy. All beeswax (BW) crystals existed in the internal phase while stearic acid (SA) crystals appeared in the aqueous phase as well. As the crystal grew, the HPMC/SDS emulsified layers were pierced, leading to release of the SA crystals into the aqueous phase with partial droplet flocculation. As a result, the physical and oxidative stability of the BW-structured emulsion was significantly better than that of SA-structured emulsion. The crystallinity of the emulsion increased with higher gelator concentration. The denser crystal network were more effective preventing the penetration of pro-oxidants into the internal phase, resulting in the stronger the oxidation stability. Processing methods with different cooling temperature affected more of the properties of bulk oleogels rather than the oleogel-structured emulsion for long-term storage. Overall, choosing a gelling agent that forms relatively small crystals and preparing an oleogel-structured emulsion with appropriate crystallinity can effectively improve the oxidative stability of structured emulsion with longer shelf life.

Role of ultrasound and l-lysine/l-argnine in improving the physical stability of myosin-soybean oil emulsion

This work investigated the mechanisms underlying the combined effects of ultrasound and l-lysine/l-arginine on the physical stability of myosin-soybean oil emulsions (MSE). The results showed that compared with the individual treatments (ultrasound, l-lysine or l-arginine), the combined treatments (ultrasound and l-lysine, ultrasound and l-arginine) were more effective in decreasing creaming index and emulsion size, but increasing emulsifying activity index, emulsifying stability index and emulsion ζ-potential, and forming smaller and more uniform MSEs. Also, except that active sulfhydryls decreased in the following order: ultrasonic treatment > a combination of Arg and ultrasound ≈ a combination of Lys and ultrasound > Arg ≈ Lys ≈ control, the combined treatments were effective than the individual treatments in increasing the ζ-potential, surface hydrophobicities, and solubility of myosin as well as the percentage of adsorbed myosin, but decreasing the hydrodynamic size of myosin, and inducing the transformations of myosin from a rigid structure to flexible ones. Therefore, the results suggested that ultrasound and l-lysine/l-arginine synergistically improved the physical stability of MSEs by inducing myosin to unfold and be negatively charged.