超声波
流变学
阿韦纳
解聚
化学
粘度
傅里叶变换红外光谱
流变仪
材料科学
粒径
超声波传感器
Zeta电位
超声
化学工程
色谱法
有机化学
纳米技术
复合材料
纳米颗粒
生态学
物理
物理化学
声学
工程类
生物
作者
Yan Xu,Yang� Yang,Chunmin Ma,Xin Bian,Likun Ren,Baoxiang Liu,Lianzhong Ai,Na Zhang
标识
DOI:10.1016/j.foodhyd.2023.109047
摘要
Oat protein (OP) inevitably suffers oxidative attack during long-term storage to form oat oxidized aggregates (OOPA), thus causing deterioration of emulsification properties, so modification of OOPA to enhance their emulsification properties is essential to expand the application of emulsions in the food industry. In this experiment, OOPA was sonicated using ultrasound at different lasted times to obtain ultrasonic oxidative oat protein aggregates (UOOPA) in order to investigate the effects of ultrasound on the structure, emulsification properties and interfacial properties of the OOPA, and to establish the structure-activity association between the structure and emulsifying properties of OOPA under ultrasound by correlation analysis. Based on the physical structure analysis, ultrasound treatment at 25 min led to the reduction of particle size and disulfide bond (S–S) content, exposure of the hydrophobic group, an increase of ζ-potential absolute value. The Fourier transform infrared (FTIR) spectroscopy analysis and atomic force microscopy (AFM) observation also suggested ultrasound-induced depolymerization behavior, improvement of flexibility, and reduction of the roughness of OOPA. The emulsifying properties were optimized when ultrasound treatment lasted for 25 min; the emulsifying activity (EAI) and emulsifying stability (ESI) increased by 2 times and 1 time, compared with the OOPA. Then, viscosity curve and frequency sweep oscillatory experiments proved the ultrasound improved the rheological properties of OOPA and the observations of the confocal laser scanning microscope (CLSM) further provided visual evidence. In general, these results further confirmed the role of ultrasound in promoting the emulsifying properties of OOPA.
科研通智能强力驱动
Strongly Powered by AbleSci AI