Modification of the functional properties of chickpea proteins by ultrasonication treatment and alleviation of malnutrition in rat

文献类型： 外文期刊

第一作者： Gao, Yue

作者： Gao, Yue;Yao, Yang;Hao, Xiyu;Hu, Yichen;Zou, Liang;Zhou, Nong;Ma, Qiang;Yao, Yang

作者机构：

期刊名称：FOOD & FUNCTION （ 影响因子：6.1； 五年影响因子：6.5 ）

ISSN： 2042-6496

年卷期： 2023 年 14 卷 3 期

页码：

收录情况： SCI

摘要： High-intensity ultrasonication (HIU) is an emerging technology for improving the functional properties of the leguminous proteins in the food industry. In this study, chickpea protein (CP) was treated at 150 W for 30 min to obtain ultrasonic chickpea protein (UCP). The physicochemical ( particle size,.-potential, hydrophobicity, and free sulfhydryl) and structural properties (FTIR) were changed after the HIU treatment, which led to an improvement of functional properties, including the solubility, emulsifying, and foamability in UCP. The chickpea protein diet (CPD) and ultrasound chickpea protein diet (UCPD) were supplemented to undernourished weaning rats to assess their potential in improving malnutrition. After 6 weeks of administration, the body weight of malnourished rats in UCPD increased by 11.97% compared with that in CPD. The results in OMICS showed that beneficial bacteria and short-chain fatty acids were positively related to growth. This work demonstrated the physicochemical and functional properties of CP and UCP and guided the application of the UCP to malnutrition improvement.

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