Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex
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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2021-11-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S135041772100300X |
| _version_ | 1818728306639372288 |
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| author | Tong Wang Xing Chen Weining Wang Liqi Wang Lianzhou Jiang Dianyu Yu Fengying Xie |
| author_facet | Tong Wang Xing Chen Weining Wang Liqi Wang Lianzhou Jiang Dianyu Yu Fengying Xie |
| author_sort | Tong Wang |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-17T22:27:54Z |
| format | Article |
| id | doaj.art-a2cf889dcd5f4fbca427d8f82599642e |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-12-17T22:27:54Z |
| publishDate | 2021-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-a2cf889dcd5f4fbca427d8f82599642e2022-12-21T21:30:19ZengElsevierUltrasonics Sonochemistry1350-41772021-11-0179105758Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complexTong Wang0Xing Chen1Weining Wang2Liqi Wang3Lianzhou Jiang4Dianyu Yu5Fengying Xie6School of Food Science, Northeast Agricultural University, Harbin 150030, ChinaSchool of Food Science, Northeast Agricultural University, Harbin 150030, ChinaSchool of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, ChinaSchool of Computer and Information Engineering, Harbin University of Commerce, Harbin 150028, ChinaSchool of Food Science, Northeast Agricultural University, Harbin 150030, ChinaSchool of Food Science, Northeast Agricultural University, Harbin 150030, China; Corresponding authors.School of Food Science, Northeast Agricultural University, Harbin 150030, China; Corresponding authors.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.http://www.sciencedirect.com/science/article/pii/S135041772100300XUltrasound technologyRice bran proteinChlorogenic acidStructural propertiesFunctional properties |
| spellingShingle | Tong Wang Xing Chen Weining Wang Liqi Wang Lianzhou Jiang Dianyu Yu Fengying Xie Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex Ultrasonics Sonochemistry Ultrasound technology Rice bran protein Chlorogenic acid Structural properties Functional properties |
| title | Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex |
| title_full | Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex |
| title_fullStr | Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex |
| title_full_unstemmed | Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex |
| title_short | Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex |
| title_sort | effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex |
| topic | Ultrasound technology Rice bran protein Chlorogenic acid Structural properties Functional properties |
| url | http://www.sciencedirect.com/science/article/pii/S135041772100300X |
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