Utilization of ultrasound and glycation to improve functional properties and encapsulated efficiency of proteins in anthocyanins.
Food Chem
; 419: 135899, 2023 Sep 01.
Article
en En
| MEDLINE
| ID: mdl-37023676
ABSTRACT
The purpose of this study is to explore the optimal conditions for the preparation of bovine serum albumin (BSA)/casein (CA)-dextran (DEX) conjugates by ultrasonic pretreatment combined with glycation (U-G treatment). When BSA and CA were treated with ultrasound (40% amplitude, 10 min), the grafting degree increased 10.57% and 6.05%, respectively. Structural analysis revealed that ultrasonic pretreatment changed the secondary structure, further affected functional properties of proteins. After U-G treatment, the solubility and thermal stability of BSA and CA was significantly increased, and the foaming and emulsifying capacity of proteins were also changed. Moreover, ultrasonic pretreatment and glycation exhibited a greater impact on BSA characterized with highly helical structure. Complexes fabricated by U-G-BSA/CA and carboxymethyl cellulose (CMC) exhibited protection on anthocyanins (ACNs), delaying the thermal degradation of ACNs. In conclusion, the protein conjugates treated by ultrasonic pretreatment combined with glycation have excellent functionality and are potential carrier materials.
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Texto completo:
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Banco de datos:
MEDLINE
Asunto principal:
Reacción de Maillard
/
Antocianinas
Idioma:
En
Año:
2023
Tipo del documento:
Article