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Effect of Ultrasonic Treatment on the Physicochemical Properties of Bovine Plasma Protein-Carboxymethyl Cellulose Composite Gel.
Wang, Liyuan; Ma, Yu; Shen, Ruheng; Zhang, Li; He, Long; Qu, Yuling; Ma, Xiaotong; Ma, Guoyuan; Guo, Zhaobin; Chen, Cheng; Li, Hongbo; Kong, Xiangying.
Afiliación
  • Wang L; College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
  • Ma Y; College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
  • Shen R; College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
  • Zhang L; College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
  • He L; College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
  • Qu Y; College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
  • Ma X; College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
  • Ma G; College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
  • Guo Z; College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
  • Chen C; College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
  • Li H; Institute of Animal Husbandry, Xinjiang Academy of Animal Husbandry, Xinjiang 830011, China.
  • Kong X; Haibei State Agricultural and Animal Husbandry Comprehensive Service Center, Haibei 810299, China.
Foods ; 13(5)2024 Feb 28.
Article en En | MEDLINE | ID: mdl-38472845
ABSTRACT
In order to improve the stability of bovine plasma protein-carboxymethyl cellulose composite gels and to expand the utilization of animal by-product resources, this study investigated the impact of different ultrasound powers (300, 400, 500, 600, and 700 W) and ultrasound times (0, 10, 20, 30, and 40 min) on the functional properties, secondary structure and intermolecular forces of bovine plasma protein-carboxymethyl cellulose composite gel. The results showed that moderate ultrasonication resulted in the enhancement of gel strength, water holding capacity and thermal stability of the composite gels, the disruption of hydrogen bonding and hydrophobic interactions between gel molecules, the alteration and unfolding of the internal structure of the gels, and the stabilization of the dispersion state by electrostatic repulsive forces between the protein particles. The content of α-helices, ß-turns, and ß-sheets increased and the content of random curls decreased after sonication (p < 0.05). In summary, appropriate ultrasound power and time can significantly improve the functional and structural properties of composite gels. It was found that controlling the thermal aggregation behavior of composite gels by adjusting the ultrasonic power and time is an effective strategy to enable the optimization of composite gel texture and water retention properties.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza