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The structural characteristics and physicochemical properties of mung bean protein hydrolysate of protamex induced by ultrasound
Journal of the science of food and agriculture, 2024-04, Vol.104 (6), p.3665-3675
Bing, Shu‐Jing
Liu, Fen‐Fang
Li, Ying‐Qiu
Sun, Gui‐Jin
Wang, Chen‐Ying
Liang, Yan
Zhao, Xiang‐Zhong
Hua, Dong‐Liang
Chen, Lei
Mo, Hai‐Zhen
2024
Volltextzugriff (PDF)
Details
Autor(en) / Beteiligte
Bing, Shu‐Jing
Liu, Fen‐Fang
Li, Ying‐Qiu
Sun, Gui‐Jin
Wang, Chen‐Ying
Liang, Yan
Zhao, Xiang‐Zhong
Hua, Dong‐Liang
Chen, Lei
Mo, Hai‐Zhen
Titel
The structural characteristics and physicochemical properties of mung bean protein hydrolysate of protamex induced by ultrasound
Ist Teil von
Journal of the science of food and agriculture, 2024-04, Vol.104 (6), p.3665-3675
Ort / Verlag
Chichester, UK: John Wiley & Sons, Ltd
Erscheinungsjahr
2024
Quelle
MEDLINE
Beschreibungen/Notizen
BACKGROUND The limited physicochemical properties (such as low foaming and emulsifying capacity) of mung bean protein hydrolysate restrict its application in the food industry. Ultrasound treatment could change the structures of protein hydrolysate to accordingly affect its physicochemical properties. The aim of this study was to investigate the effects of ultrasound treatment on the structural and physicochemical properties of mung bean protein hydrolysate of protamex (MBHP). The structural characteristics of MBHP were evaluated using tricine sodium dodecylsulfate–polyacrylamide gel electrophoresis, laser scattering, fluorescence spectrometry, etc. Solubility, fat absorption capacity and foaming, emulsifying and thermal properties were determined to characterize the physicochemical properties of MBHP. RESULTS MBHP and ultrasonicated‐MBHPs (UT‐MBHPs) all contained five main bands of 25.8, 12.1, 5.6, 4.8 and 3.9 kDa, illustrating that ultrasound did not change the subunits of MBHP. Ultrasound treatment increased the contents of α‐helix, β‐sheet and random coil and enhanced the intrinsic fluorescence intensity of MBHP, but decreased the content of β‐turn, which demonstrated that ultrasound modified the secondary and tertiary structures of MBHP. UT‐MBHPs exhibited higher solubility, foaming capacity and emulsifying properties than MBHP, among which MBHP‐330 W had the highest solubility (97.32%), foaming capacity (200%), emulsification activity index (306.96 m2 g−1) and emulsion stability index (94.80%) at pH 9.0. CONCLUSION Ultrasound treatment enhanced the physicochemical properties of MBHP, which could broaden its application as a vital ingredient in the food industry. © 2023 Society of Chemical Industry.
Sprache
Englisch
Identifikatoren
ISSN: 0022-5142
eISSN: 1097-0010
DOI: 10.1002/jsfa.13251
Titel-ID: cdi_proquest_miscellaneous_2909088038
Format
–
Schlagworte
Beans
,
Electrophoresis
,
Emulsification
,
Fabaceae
,
Fluorescence
,
Foaming
,
Food industry
,
Hydrolysates
,
mung bean protein hydrolysate
,
Physicochemical properties
,
Plant Proteins - chemistry
,
Polyacrylamide
,
protamex
,
Protein Hydrolysates - chemistry
,
Proteins
,
Random coil
,
Solubility
,
Spectrometry
,
structural characteristics
,
Thermal properties
,
Thermodynamic properties
,
Ultrasonic imaging
,
Ultrasonic processing
,
Ultrasound
,
ultrasound treatment
,
Vigna - chemistry
,
Vigna radiata
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