Emulsifying properties of wheat germ protein: Effect of different ultrasonic treatment.

Emulsions / chemistry Ultrasonics Triticum Protein Conformation Solubility Hydrophobic and Hydrophilic Interactions Emulsifying Agents / chemistry
Emulsifying behavior Hydrophobicity Particle size Protein solubility Ultrasound processing Wheat germ protein

Journal

Ultrasonics sonochemistry
ISSN: 1873-2828
Titre abrégé: Ultrason Sonochem
Pays: Netherlands
ID NLM: 9433356

Informations de publication

Date de publication:
Aug 2023
Historique:
received: 09 04 2023
revised: 29 05 2023
accepted: 08 06 2023
medline: 8 8 2023
pubmed: 20 6 2023
entrez: 19 6 2023
Statut: ppublish

Résumé

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.

Identifiants

DOI: 10.1016/j.ultsonch.2023.106479 PMID: 37336077 PMC: PMC10300257
pubmed: 37336077
pii: S1350-4177(23)00191-8
doi: 10.1016/j.ultsonch.2023.106479
pmc: PMC10300257
pii:
doi:

Substances chimiques

Emulsions 0
Emulsifying Agents 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

106479

Informations de copyright

Copyright © 2023 The Author(s). Published by Elsevier B.V. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Xiaotian Li (X)

College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.

Tao Luo (T)

College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.

Luanfeng Wang (L)

College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.

Haizhao Song (H)

College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.

Fang Wang (F)

College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.

Zebin Weng (Z)

School of Chinese Medicine, School of Integrated Chinese and Western Medicine, Nanjing University of Chinese Medicine, Nanjing 210000, China.

Jianxin Zhou (J)

College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.

Xinyue Xiang (X)

Jiangsu Sanling Flour Co., Ltd, China.

Ling Xiong (L)

College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.

Xinchun Shen (X)

College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China. Electronic address: shenxinchun@nufe.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Préparations pharmaceutiques › Colloïdes › Émulsions › Emulsifying properties of wheat germ protein:...
questionsmedicales.fr › Disciplines des sciences naturelles › Physique › Acoustique › Science des ultrasons › Emulsifying properties of wheat germ protein:...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Poaceae › Triticum › Emulsifying properties of wheat germ protein:...
questionsmedicales.fr › Phénomènes chimiques › Phénomènes biochimiques › Conformation moléculaire › Conformation des protéines › Emulsifying properties of wheat germ protein:...
questionsmedicales.fr › Phénomènes chimiques › Solubilité › Emulsifying properties of wheat germ protein:...
questionsmedicales.fr › Phénomènes chimiques › Interactions hydrophobes et hydrophiles › Emulsifying properties of wheat germ protein:...
questionsmedicales.fr › Actions chimiques et utilisations › Utilisations spécialisées de produits chimiques › Tensioactifs › Émulsifiants › Emulsifying properties of wheat germ protein:...