Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Ultrason Sonochem. 2023 Nov;100:106638. doi: 10.1016/j.ultsonch.2023.106638. Epub 2023 Oct 7.
The influence of ultrasonic treatment (100-500 W, 30 min) on the molecular structures and emulsifying properties of Zanthoxylum seed protein (ZSP) was explored for the first time in this work. Research results indicated that the all ultrasonic treatments at different power levels decreased the particle size but increased the surface charge of ZSP. In addition, the ultrasonic treatments induced the structural unfolding of the ZAP, as indicated by the increase in α-helix, ultraviolet-visible absorbance, surface hydrophobicity and the amount of surface free sulfhydryl groups, as well as the decrease in β-sheet and intrinsic fluorescence intensity. As a result, the significantly (p < 0.05) increased emulsifying activity index (EAI) and emulsion stability index (ESI) of ZSP were observed after ultrasonic treatment. In addition, the emulsion prepared by ultrasonically treated ZSP exhibited the smaller and more uniform droplets with significantly improved stability against environmental stress (temperature, salt concentration, pH), creaming and oxidation due to the increased ratio of interfacially adsorbed ZSP. Furthermore, ultrasonic treatment at 400 W was found to be the optimum condition for modification. These findings will provide a theoretical foundation for the utilization of ultrasound in enhancing the emulsifying properties of ZSP and promoting its application in the field of food processing.
这项工作首次探讨了超声处理（100-500W，30min）对花椒籽蛋白（ZSP）分子结构和乳化性能的影响。研究结果表明，不同功率水平的所有超声处理均降低了 ZSP 的粒径，但增加了其表面电荷。此外，超声处理诱导 ZAP 结构展开，表现为α-螺旋、紫外-可见吸光度、表面疏水性和表面游离巯基含量增加，β-折叠和固有荧光强度降低。因此，超声处理后 ZSP 的乳化活性指数（EAI）和乳化稳定性指数（ESI）显著增加（p<0.05）。此外，由于界面吸附的 ZSP 比例增加，用超声处理过的 ZSP 制备的乳液具有更小、更均匀的液滴，并且对环境应激（温度、盐浓度、pH 值）、乳析和氧化的稳定性显著提高。此外，发现 400W 的超声处理是改性的最佳条件。这些发现将为利用超声增强 ZSP 的乳化性能并促进其在食品加工领域的应用提供理论基础。
