文献类型： 外文期刊

作者： Li, Shanshan ¹ ; Peng, Shiqin ¹ ; Wei, Lin ¹ ; Li, Jingyan ¹ ; Lu, Yuanyuan ¹ ; Ma, Xiaobin ² ; Hu, Fuliang ¹ ;

作者机构： 1.Zhejiang Univ, Coll Anim Sci, Hangzhou 310058, Peoples R China

2.Univ Coll Cork, Sch Food & Nutr Sci, Cork T12 Y337, Ireland

3.Hubei Acad Agr Sci, Inst Chinese Herbal Med, Key Lab Biol & Cultivat Chinese Herbal Med, Minist Agr & Rural Affairs, Enshi 445000, Peoples R China

关键词： Whey protein isolate; Polyphenol; Free radical conjugation; Ultrasound; Structure; Functional property; Antioxidant activity

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 492 卷

页码：

收录情况： SCI

摘要： In this study, whey protein isolate was conjugated with polyphenols via free radical reactions, using ultrasound treatment to enhance the bio-functional properties of the resulting conjugates. Ultrasound at 270 W for 20 min significantly improved the degree of conjugation compared to the traditional free radical method, as evidenced by higher levels of total phenolic and flavonoid content. Structural analysis revealed that the conjugates produced with ultrasound exhibited reduced alpha-helix content but increased beta-turn and random coil structures, along with enhanced fluorescence intensity and surface hydrophobicity. Furthermore, the incorporation of ultrasound in the conjugation process significantly enhanced antioxidant activity and functional properties (p < 0.05), including thermostability, water solubility and emulsifying stability. These results highlight the potential of ultrasound-assisted conjugation to enhance protein-polyphenol interactions, opening new possibilities for applications in the food industry.