Improvement of the emulsifying properties of Zanthoxylum seed protein by ultrasonic modification.

Emulsions / chemistry Zanthoxylum Ultrasonics Chemical Phenomena Hydrophobic and Hydrophilic Interactions Emulsifying Agents / chemistry
Emulsifying properties Protein structure Ultrasonic treatment Zanthoxylum seed protein

Journal

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

Informations de publication

Date de publication:
Nov 2023
Historique:
received: 12 07 2023
revised: 20 09 2023
accepted: 06 10 2023
medline: 6 11 2023
pubmed: 13 10 2023
entrez: 12 10 2023
Statut: ppublish

Résumé

The influence of ultrasonic treatment (100-500 W, 30 min) on the molecular structures and emulsifying properties of Zanthoxylum seed protein (ZSP) was explored for the first time in this work. Research results indicated that the all ultrasonic treatments at different power levels decreased the particle size but increased the surface charge of ZSP. In addition, the ultrasonic treatments induced the structural unfolding of the ZAP, as indicated by the increase in α-helix, ultraviolet-visible absorbance, surface hydrophobicity and the amount of surface free sulfhydryl groups, as well as the decrease in β-sheet and intrinsic fluorescence intensity. As a result, the significantly (p < 0.05) increased emulsifying activity index (EAI) and emulsion stability index (ESI) of ZSP were observed after ultrasonic treatment. In addition, the emulsion prepared by ultrasonically treated ZSP exhibited the smaller and more uniform droplets with significantly improved stability against environmental stress (temperature, salt concentration, pH), creaming and oxidation due to the increased ratio of interfacially adsorbed ZSP. Furthermore, ultrasonic treatment at 400 W was found to be the optimum condition for modification. These findings will provide a theoretical foundation for the utilization of ultrasound in enhancing the emulsifying properties of ZSP and promoting its application in the field of food processing.

Identifiants

DOI: 10.1016/j.ultsonch.2023.106638 PMID: 37826892 PMC: PMC10582558
pubmed: 37826892
pii: S1350-4177(23)00350-4
doi: 10.1016/j.ultsonch.2023.106638
pmc: PMC10582558
pii:
doi:

Substances chimiques

Emulsions 0
Emulsifying Agents 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

106638

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

Qingqing Liu (Q)

Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China. Electronic address: liuqing_861006@163.com.

Yanting Liu (Y)

Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.

He Huang (H)

Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.

Mingming Xiong (M)

Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.

Yunting Yang (Y)

Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.

Chutian Lin (C)

Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.

Feng Yang (F)

Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.

Yisha Xie (Y)

Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.

Yongjun Yuan (Y)

Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China. Electronic address: yyja9791@sina.com.

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Classifications MeSH

questionsmedicales.fr › Préparations pharmaceutiques › Colloïdes › Émulsions › Improvement of the emulsifying properties of...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Rutaceae › Zanthoxylum › Improvement of the emulsifying properties of...
questionsmedicales.fr › Disciplines des sciences naturelles › Physique › Acoustique › Science des ultrasons › Improvement of the emulsifying properties of...
questionsmedicales.fr › Phénomènes chimiques › Improvement of the emulsifying properties of...
questionsmedicales.fr › Phénomènes chimiques › Interactions hydrophobes et hydrophiles › Improvement of the emulsifying properties of...
questionsmedicales.fr › Actions chimiques et utilisations › Utilisations spécialisées de produits chimiques › Tensioactifs › Émulsifiants › Improvement of the emulsifying properties of...