Effects of ultrasound treatment on the structure, function properties and in vitro digestion of Sipunculus nudus protein
文献类型： 外文期刊
第一作者： Dai, Yaping
作者： Dai, Yaping;Lu, Xuli;Li, Ruyi;Li, Yingying;Dong, Haolan;Zhu, Donghong;Cao, Yupo;Zhou, Wei;Li, Jihua;Dai, Yaping;Lu, Xuli;Li, Yingying;Dong, Haolan;Zhu, Donghong;Zhou, Wei;Li, Jihua
作者机构：
关键词： Sipunculus nudus protein; Ultrasound treatment; Structure; Function properties; Protein digestibility
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：7.7； 五年影响因子：7.7 ）
ISSN： 0141-8130
年卷期： 2024 年 277 卷
页码：
收录情况： SCI
摘要： Sipunculus nudus (S. nudus), an edible marine invertebrate, is rich in myofibrillar proteins. However, its extremely low water solubility and relatively firm texture limit its practical applications. This study aimed to investigate the consequences of different ultrasound amplitude treatments on the structure, functional properties, and digestive characteristics of S. nudus salt soluble protein (SSP). The results showed that ultrasound treatment significantly reduced the particle size, surface tension, and the unordered structure of SSP, while having not impact the zeta potential. Additionally, the results of infrared spectroscopy and intrinsic fluorescence spectrum revealed that ultrasound treatment enhanced the hydrogen bonding and hydrophobic interaction within the components of SSP, leading to a more compact and uniformly distributed protein structure. These changes increased the solubility (increased from 12.07 % to 37.59 %) and optimized the functional properties of SSP (foamability and emulsifiability). Further, the results of in vitro digestion simulation revealed that the antioxidant proteopeptides of SSP were mainly produced in the small intestine, with the ABTS+ radical scavenging capacity ranging from 140 to 170 mu g Trolox/mL. Additionally, the antioxidant activity of the digestive fluid was enhanced with increasing ultrasound amplitude. This work linked structural changes in denatured proteins to their functional properties and digestive characteristics. This study provided a new direction for developing easily digestible food ingredients.
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