A study on the structure-functionality relationship of Solenaia oleivora protein under high-intensity ultrasonication processing

文献类型： 外文期刊

第一作者： Chen, Wanwen

作者： Chen, Wanwen;Jin, Wu;Ma, Xueyan;Wen, Haibo;Xu, Gangchun;Xu, Pao;Chen, Wanwen;Jin, Wu;Ma, Xueyan;Wen, Haibo;Xu, Gangchun;Xu, Pao;Chen, Wanwen;Jin, Wu;Ma, Xueyan;Wen, Haibo;Xu, Gangchun;Xu, Pao;Cheng, Hao;Cheng, Hao;Li, Yanping

作者机构：

关键词： Shellfish; Protein; Ultrasonication; Structure; functional property; digestibility

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 460 卷

页码：

收录情况： SCI

摘要： Solenaia oleivora is a valuable freshwater mussel endemic to China with a high content of high-quality proteins, but the lack of structural information and limited functionality of Solenaia oleivora proteins constrained their application in the food industry. This study investigates the changes in structural characteristics and functionality of Solenaia oleivora protein under ultrasound processing at power from 200 to 600 W. The ultrasound treatment caused increased contents of beta-turn and alpha-helix, and the exposure of interior hydrophobic groups, resulting in the increased hydrophobicity by around 3 folds. The ultrasound treatment could significantly decrease particle size and increase surface charges of Solenaia oleivora proteins, facilitating the increase of hydrosolubility from 10.2% to 81.7%. These structural changes and increased hydrosolubility contributed to the enhancement of emulsifying and foaming properties, and in vitro digestibility. The results suggested that the ultrasound-treated Solenaia oleivora proteins possessed the potential as an alternative protein in food applications.

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