Zeta电位
化学
体外
超声波传感器
傅里叶变换红外光谱
溶解度
蛋白质二级结构
超声波
二硫键
蛋白质消化率
红外光谱学
生物物理学
色谱法
化学工程
食品科学
材料科学
有机化学
生物化学
纳米技术
生物
医学
放射科
工程类
纳米颗粒
作者
Shihua Kang,Jian Zhang,Xia Guo,Yongdong Lei,Mei Yang
出处
期刊:Foods
[MDPI AG]
日期:2022-03-19
卷期号:11 (6): 880-880
被引量:44
标识
DOI:10.3390/foods11060880
摘要
This study evaluated the effects of different levels of ultrasonic power (200, 400, 600 W) and treatment time (0, 10, 15 and 30 min) on the structure, emulsification characteristics, and in vitro digestibility of chickpea protein isolate (CPI). The changes in surface hydrophobicity of CPI indicated that ultrasound treatment exposed more hydrophobic amino acid residues. The analysis of sulfhydryl content and zeta potential showed that ultrasound caused the disulfide bond of CPI to be opened, releasing more negatively charged groups, and the solution was more stable. In addition, Fourier Transform Infrared Spectroscopy (FT-IR) and intrinsic fluorescence spectroscopy showed that ultrasound changes the secondary and tertiary structure of CPI, which is due to molecular expansion and stretching, exposing internal hydrophobic groups. The emulsification and foaming stability of CPI were significantly improved after ultrasonic treatment. Ultrasonic treatment had a minor effect on the solubility, foaming capacity and in vitro digestibility of CPI. All the results revealed that the ultrasound was a promising way to improve the functional properties of CPI.
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