School of Food Science, Northeast Agricultural University, Harbin 150030, China.
School of Food Science, Northeast Agricultural University, Harbin 150030, China.
Int J Biol Macromol. 2023 Apr 1;233:123521. doi: 10.1016/j.ijbiomac.2023.123521. Epub 2023 Feb 3.
In this study, the effects of ultrasound and chlorogenic acid (CA) on the structural and functional properties of hemp seed protein (HSP) was investigated. Compared with natural HSP, the UV-vis spectra intensity of ultrasound-treated HSP (UHSP) and UHSP-CA increased, the fluorescence spectra intensity decreased with a red shift in the maximum intensity peak. The results showed that ultrasound modification and complexation with CA unfolded the structure of HSP exposing its internal groups. Fluorescence quenching analysis showed that the best binding between UHSP and CA (binding constant 2.94 × 10 L/mol) was achieved at 450 W for 15 min of ultrasound treatment. In addition, the same ultrasound conditions minimized the particle size and surface roughness of UHSP and UHSP-CA. The solubility of UHSP and UHSP-CA increased by 23.3 and 38.7 %, the emulsifying activity index increased by 16.9 and 16.2 %, and the emulsion stability index increased by 20.9 and 20.8 %, respectively. These results indicated that appropriate ultrasound treatment and complexation with CA can significantly modify the structural and functional properties of HSP, improving its application value in the food field.
在这项研究中，研究了超声和绿原酸（CA）对麻籽蛋白（HSP）结构和功能特性的影响。与天然 HSP 相比，超声处理 HSP（UHSP）和 UHSP-CA 的紫外-可见光谱强度增加，荧光光谱强度随着最大强度峰的红移而降低。结果表明，超声改性和与 CA 的络合作用使 HSP 的结构展开，暴露出其内部基团。荧光猝灭分析表明，在 450 W 超声处理 15 min 时，UHSP 与 CA 之间达到最佳结合（结合常数 2.94×10 L/mol）。此外，相同的超声条件使 UHSP 和 UHSP-CA 的粒径和表面粗糙度最小化。UHSP 和 UHSP-CA 的溶解度分别增加了 23.3%和 38.7%，乳化活性指数分别增加了 16.9%和 16.2%，乳液稳定性指数分别增加了 20.9%和 20.8%。这些结果表明，适当的超声处理和与 CA 的络合作用可以显著改变 HSP 的结构和功能特性，提高其在食品领域的应用价值。
