Utilization of ultrasound and glycation to improve functional properties and encapsulated efficiency of proteins in anthocyanins

文献类型： 外文期刊

第一作者： Cui, Huijun

作者： Cui, Huijun;Zang, Zhihuan;Jiang, Qiao;Bao, Yiwen;Wu, Yunan;Li, Jiaxin;Si, Xu;Li, Bin;Chen, Yi;Liu, Xiaoli;Yang, Shufang

作者机构：

关键词： Bovine serum albumin; Casein; Ultrasonic pretreatment; Glycation; Anthocyanins stability

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 419 卷

页码：

收录情况： SCI

摘要： The purpose of this study is to explore the optimal conditions for the preparation of bovine serum albumin (BSA)/casein (CA)-dextran (DEX) conjugates by ultrasonic pretreatment combined with glycation (U-G treatment). When BSA and CA were treated with ultrasound (40% amplitude, 10 min), the grafting degree increased 10.57% and 6.05%, respectively. Structural analysis revealed that ultrasonic pretreatment changed the secondary structure, further affected functional properties of proteins. After U-G treatment, the solubility and thermal stability of BSA and CA was significantly increased, and the foaming and emulsifying capacity of proteins were also changed. Moreover, ultrasonic pretreatment and glycation exhibited a greater impact on BSA characterized with highly helical structure. Complexes fabricated by U-G-BSA/CA and carboxymethyl cellulose (CMC) exhibited protection on anthocyanins (ACNs), delaying the thermal degradation of ACNs. In conclusion, the protein conjugates treated by ultrasonic pretreatment combined with glycation have excellent functionality and are potential carrier materials.

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