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
作者： Liu, Xinye 1 ; Shi, Yuchen 2 ; Wang, Mengzhi 3 ; Adhikari, Benu 2 ; Xue, Feng 3 ;
作者机构： 1.Jiangsu Acad Agr Sci JAAS, Inst Agr Facil & Equipment, Nanjing 210014, Peoples R China
2.RMIT Univ, Sch Sci, Melbourne, Vic 3083, Australia
3.Nanjing Univ Chinese Med, Sch Pharm, Jiangsu Key Lab Med Subst & Utilizat Fresh Chinese, Nanjing 210023, Peoples R China
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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