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A study on the structure-functionality relationship of Solenaia oleivora protein under high-intensity ultrasonication processing.
Chen, Wanwen; Jin, Wu; Ma, Xueyan; Wen, Haibo; Li, Yanping; Xu, Gangchun; Xu, Pao; Cheng, Hao.
Afiliación
  • Chen W; Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi, China; Wuxi Fisheries College, Nanjing Agricultural University, Wuxi, China; Sino-US Cooperative International Laborator
  • Jin W; Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi, China; Wuxi Fisheries College, Nanjing Agricultural University, Wuxi, China; Sino-US Cooperative International Laborator
  • Ma X; Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi, China; Wuxi Fisheries College, Nanjing Agricultural University, Wuxi, China; Sino-US Cooperative International Laborator
  • Wen H; Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi, China; Wuxi Fisheries College, Nanjing Agricultural University, Wuxi, China; Sino-US Cooperative International Laborator
  • Li Y; Jinghuai Special Aquatic Products Limited Company, Funan, Anhui, China.
  • Xu G; Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi, China; Wuxi Fisheries College, Nanjing Agricultural University, Wuxi, China; Sino-US Cooperative International Laborator
  • Xu P; Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi, China; Wuxi Fisheries College, Nanjing Agricultural University, Wuxi, China; Sino-US Cooperative International Laborator
  • Cheng H; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China. Electronic address: haocheng@jiangnan.edu.cn.
Food Chem ; 460(Pt 2): 140598, 2024 Dec 01.
Article en En | MEDLINE | ID: mdl-39068791
ABSTRACT
Solenaia oleivora is a valuable freshwater mussel endemic to China with a high content of high-quality proteins, but the lack of structural information and limited functionality of Solenaia oleivora proteins constrained their application in the food industry. This study investigates the changes in structural characteristics and functionality of Solenaia oleivora protein under ultrasound processing at power from 200 to 600 W. The ultrasound treatment caused increased contents of ß-turn and α-helix, and the exposure of interior hydrophobic groups, resulting in the increased hydrophobicity by around 3 folds. The ultrasound treatment could significantly decrease particle size and increase surface charges of Solenaia oleivora proteins, facilitating the increase of hydrosolubility from 10.2% to 81.7%. These structural changes and increased hydrosolubility contributed to the enhancement of emulsifying and foaming properties, and in vitro digestibility. The results suggested that the ultrasound-treated Solenaia oleivora proteins possessed the potential as an alternative protein in food applications.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Interacciones Hidrofóbicas e Hidrofílicas Límite: Animals Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Interacciones Hidrofóbicas e Hidrofílicas Límite: Animals Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido