Covalent conjugation of hemp protein isolates with curcumin via ultrasound to improve its structural and functional properties

文献类型： 外文期刊

第一作者： Liu, Xinye

作者： Liu, Xinye;Shi, Yuchen;Adhikari, Benu;Wang, Mengzhi;Xue, Feng

作者机构：

关键词： Hemp protein isolate; Curcumin; Covalent conjugation; Microstructure; Technofunctional properties

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 482 卷

页码：

收录情况： SCI

摘要： This study investigated the covalent conjugation of hemp protein isolate (HPI) with curcumin induced by ultrasound-generated free radicals and its impact on HPI's structural and functional properties. Ultrasound treatment unfolded the protein structure, increased free amino and sulfhydryl groups, and altered the secondary structure. Curcumin addition enhanced free radical scavenging capacity. Conjugation with curcumin significantly improved emulsifying activity index (+ 2.6-fold), foam stability (+ 1.8-fold), and solubility (+ 0.9-fold) and further enhanced free radical scavenging capability (+ 2.4 or 2.7-fold). Conjugation with curcumin also enabled gel formation, as evidenced by a continuous increase in the storage modulus of HPI during heating and cooling. These findings highlight the potential of HPI-curcumin conjugates as healthy ingredients in functional food applications.

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