乳状液
表面张力
溶解度
粒径
超声波
化学
超声波传感器
材料科学
色谱法
吸附
化学工程
分析化学(期刊)
有机化学
物理化学
热力学
物理
工程类
声学
作者
Xiaotian Li,Tao Luo,Luanfeng Wang,Haizhao Song,Fang Wang,Zebin Weng,Zhou Jian-xin,Xinyue Xiang,Ling Xiong,Xinchun Shen
标识
DOI:10.1016/j.ultsonch.2023.106479
摘要
The effect of ultrasonic treatment on emulsifying properties of wheat germ protein (WGP) was studied in this paper. WGP was subjected to low frequency (20 kHz), high intensity ultrasonic treatment at different power (200, 400, 600, 800 W) for 10 min, or different time (2, 4, 6, 8, 10, 15, 20 min) at 400 W. The emulsifying activity index and emulsion stability index of WGP were significantly improved, and the emulsion droplet was smaller and more uniform after ultrasound treatment. Ultrasound increased the adsorbed WGP concentration at the oil-water interface and reduced the interfacial tension, which explained the improved emulsifying properties of WGP. The investigation on molecular properties and protein conformation showed that ultrasound processing increased solubility, but decreased particle size and surface charge of WGP. Ultrasound processing resulted in the unfolding of the protein molecular structure indicated by the increase of surface hydrophobicity and surface free sulfhydryl group levels, and the decrease of intrinsic fluorescence intensity. Correlation analysis showed that the changes in WGP solubility, particle size, and surface hydrophobicity were the main driven factors for the improved emulsifying properties of WGP.
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