Your browser doesn't support javascript.
loading
Simultaneous ultrasound and microwave application in myosin-chlorogenic acid conjugation: Unlocking enhanced emulsion stability.
Li, Zhiyu; Zhong, Xiaomei; Luan, Cuirong; Wen, Nanhua; Shi, Chuanyang; Liu, Shuji; Xu, Yizhou; He, Quan; Wu, Yijing; Yang, Jie.
Afiliación
  • Li Z; Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China.
  • Zhong X; College of Oceanography, Fujian Agriculture and Forest University, Fuzhou, China.
  • Luan C; Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China.
  • Wen N; Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China.
  • Shi C; Department of Nutrition and Food Studies, Steinhardt School of Culture, Education, and Human Development, New York University, NY, United States.
  • Liu S; Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, Xiamen, China.
  • Xu Y; College of Oceanography, Fujian Agriculture and Forest University, Fuzhou, China.
  • He Q; Department of Engineering, Faculty of Agriculture, Dalhousie University, NS, Canada.
  • Wu Y; Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China.
  • Yang J; Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou, China.
Food Chem X ; 21: 101149, 2024 Mar 30.
Article en En | MEDLINE | ID: mdl-38312490
ABSTRACT
This study investigated the grafting chlorogenic acid (CA) onto myosin, utilizing various techniques including conventional method, ultrasound, microwave, and combination of ultrasound and microwave (UM). The grafting efficiency was as follows conventional method < microwave < ultrasound < UM. The UM technique manifested the highest CA-binding capacity (80.26 µmol/g myosin) through covalent bonding, and a much shorter time was required for conjugation than conventional method. The conjugation of polyphenol significantly increased the solubility of myosin with reduced aggregation behavior, which was accompanied by structural alterations from ordered structures (α-helix and ß-sheet) to disordered forms. The emulsion stabilized by UM-myosin-CA conjugate exhibited the most homogeneous microstructure with favorable creaming stability. Moreover, the resulting emulsion presented strong oxidation resistance and storage stability. These results illustrate the promising potential of employing CA-grafted myosin, especially when processed using the UM technique, in the development of highly efficient emulsifiers.
Palabras clave

Texto completo: 1 Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2024 Tipo del documento: Article

Texto completo: 1 Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2024 Tipo del documento: Article