Luo Yuhuan, Zhang Liyixia, Xie Jingjing, Chen Jingjing
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, PR China.
J Food Sci. 2025 Mar;90(3):e70137. doi: 10.1111/1750-3841.70137.
This study investigated the effects of ultrasound-assisted treatment with alkaline protease on the structural, physicochemical, and digestive properties of sea buckthorn seed protein (SBSP). Different ultrasound powers (250, 350, 450, 550, 650 W) and times (20, 25, 30, 35, 40 min) were applied to assess these effects. Among these treatments, the ultrasonic treatment of 350 W for 30 min led to an increase in surface hydrophobicity, a significant reduction in average particle size, and enhanced the solubility, emulsifying capacity, and foaming properties of SBSP. Furthermore, the secondary and tertiary structures of SBSP underwent changes during the ultrasound treatment, with a decrease in α-helix content and a 17.5% increase in β-sheet content. X-ray diffraction analysis revealed a reduction in SBSP crystallinity. The in vitro digestibility of the protein was also improved, while the content of undesirable volatile flavor compounds was reduced during extraction. Thus, ultrasound-assisted pretreatment proves to be an effective method for extracting SBSP, improving its functional properties, and providing important implications for the application of SBSP in food products.
本研究考察了碱性蛋白酶超声辅助处理对沙棘籽蛋白（SBSP）结构、理化性质及消化特性的影响。采用不同的超声功率（250、350、450、550、650 W）和时间（20、25、30、35、40 min）来评估这些影响。在这些处理中，350 W超声处理30 min导致SBSP的表面疏水性增加、平均粒径显著减小，并提高了其溶解性、乳化能力和起泡性能。此外，SBSP的二级和三级结构在超声处理过程中发生了变化，α-螺旋含量降低，β-折叠含量增加了17.5%。X射线衍射分析表明SBSP的结晶度降低。蛋白质的体外消化率也得到了提高，同时在提取过程中不良挥发性风味化合物的含量降低。因此，超声辅助预处理被证明是一种提取SBSP、改善其功能特性的有效方法，并为SBSP在食品中的应用提供了重要启示。
