Liu Yuexin, Zhang Yichen, Dong Fengjuan, Zhao Qingkui, Zhang Shuang, Tan Chen
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Research and Product Development Center, Shandong Guohong Biotechnology Company Limited, Liaocheng, Shandong 252899, China.
Ultrason Sonochem. 2025 Jan;112:107152. doi: 10.1016/j.ultsonch.2024.107152. Epub 2024 Nov 16.
A glucono-δ-lactone induced gel was prepared using transglutaminase cross-linked black bean protein-whey protein to deliver riboflavin. Ultrasound pretreatment was found to positively affected gels' hardness, water holding capacity and elasticity. The hardness and elasticity of protein gel pretreated by ultrasound at 360 W were the best, and the water holding capacity of protein gel pretreated by ultrasound at 480 W was the best. These improvements could be attributed to the enhanced hydrophobic interactions and disulfide bonds between proteins by ultrasound pretreatment, which could facilitate a dense network structure, as observed by scanning electron microscope. The dense network of ultrasound-pretreated protein gel effectively protected the riboflavin, and the riboflavin release was reduced by 52 % during gastric digestion for the gel produced at ultrasound power of 360 W, enabling a large amount of riboflavin for absorption and utilization in the intestine. These findings will guide the design of double protein complex gels, providing possible avenues for use as carriers of biologically active substances such as riboflavin.
使用转谷氨酰胺酶交联黑豆蛋白-乳清蛋白制备了葡萄糖酸-δ-内酯诱导凝胶以递送核黄素。发现超声预处理对凝胶的硬度、持水能力和弹性有积极影响。在360W超声处理下的蛋白质凝胶硬度和弹性最佳，在480W超声处理下的蛋白质凝胶持水能力最佳。这些改善可归因于超声预处理增强了蛋白质之间的疏水相互作用和二硫键，这有助于形成致密的网络结构，扫描电子显微镜观察到了这一点。超声预处理蛋白质凝胶的致密网络有效保护了核黄素，在胃消化过程中，对于360W超声功率产生的凝胶，核黄素释放减少了52%，从而使大量核黄素能够在肠道中吸收和利用。这些发现将指导双蛋白复合凝胶的设计，为用作核黄素等生物活性物质的载体提供可能途径。
