Effect of different time of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein
文献类型： 外文期刊
作者： Zou, Y. 1 ; Yang, H. 2 ; Li, P. P. 1 ; Zhang, M. H. 1 ; Zhang, X. X. 1 ; Xu, W. M. 1 ; Wang, D. Y. 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China
2.Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Nanjing 210046, Jiangsu, Peoples R China
关键词： chicken blood; physicochemical properties; thermal stability; antioxidant property; ultrasound treatment
期刊名称：POULTRY SCIENCE （ 2020影响因子：3.352； 五年影响因子：3.679 ）
ISSN： 0032-5791
年卷期： 2019 年 98 卷 4 期
收录情况： SCI
摘要： The aim of present study was to investigate the effect of different times (5 min (UCPP-5), 10 min (UCPP-10), 20 min (UCPP-20), and 30 min (UCPP-30)) of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein (CPP). UCPP-20 had the highest fluorescence intensity and the lowest particle size. However, no major changes in the subunit compositions and the secondary structure of UCPPs were presented in SDS-PAGE and circular dichroism. The surface hydrophobicity and sulfhydryl content of UCPPs increased significantly (P < 0.05) as compared to those of CPP. With the increasing time of ultrasound treatment, there were more and deeper holes on the protein surfaces. Furthermore, protein modification by ultrasound could improve the thermal properties of UCPPs. Additionally, UCPPs showed a significant increase in antioxidant properties over CPP, especially UCPP-20. These observations indicated that ultrasound treatment was necessary for modification of CPP to meet the requirements for food processing.
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