Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex
Autor: | Liqi Wang, Tong Wang, Lianzhou Jiang, Fengying Xie, Dianyu Yu, Weining Wang, Xing Chen |
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Jazyk: | angličtina |
Rok vydání: | 2021 |
Předmět: |
Acoustics and Ultrasonics
QC221-246 Rice bran protein Inorganic Chemistry chemistry.chemical_compound Chlorogenic acid Ultrasound technology Chemical Engineering (miscellaneous) Environmental Chemistry Radiology Nuclear Medicine and imaging Original Research Article Solubility QD1-999 ComputingMethodologies_COMPUTERGRAPHICS Functional properties Chromatography Bran Structural properties business.industry Organic Chemistry Ultrasound Acoustics. Sound Oryza Fluorescence Chemistry Ultrasonic Waves chemistry Emulsion Emulsions Ultrasonic sensor Particle size business Hydrophobic and Hydrophilic Interactions |
Zdroj: | Ultrasonics Sonochemistry, Vol 79, Iss, Pp 105758-(2021) Ultrasonics Sonochemistry |
ISSN: | 1350-4177 |
Popis: | Graphical abstract Highlights • Ultrasound technology was used to modify rice bran protein. • Chlorogenic acid was combined with rice bran protein to prepare functional complex. • By ultrasonic treatment, the properties of the complex were improved. • The emulsification performance of the complex was better at 200 W 10 min conditions. Ultrasound technology was used to treat rice bran protein (RBP), and the structural and functional properties of ultrasonically treated RBP (URBP) and its chlorogenic acid (CA) complex were studied. When ultrasonic power of 200 W was applied for 10 min, the maximum emission peak λmax of the URBP-CA complex in the fluorescence spectrum was red-shifted by 3.6 nm compared to that of the untreated complex. The atomic force microscope (AFM) analysis indicated that the surface roughness of the complex was minimized (3.89 nm) at the ultrasonic power of 200 W and treatment time of 10 min. Under these conditions, the surface hydrophobicity (H0) was 1730, the contents of the α-helix and β-sheet in the complex were 2.97% and 6.17% lower than those in the untreated sample, respectively, the particle size decreased from 106 nm to 18.2 nm, and the absolute value of the zeta-potential increased by 11.0 mV. Therefore, ultrasonic treatment and the addition of CA changed the structural and functional properties of RBP. Moreover, when ultrasonic power of 200 W was applied for 10 min, the solubility, emulsifying activity index (EAI), and emulsion stability index (ESI) were 68%, 126 m2/g, and 37 min, respectively. |
Databáze: | OpenAIRE |
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