Effect of multiple-frequency ultrasound-assisted transglutaminase dual modification on the structural, functional characteristics and application of Qingke protein
Qingke protein rich in restricted amino acids such as lysine, while the uncoordination of ratio of glutenin and gliadin in Qingke protein has a negative impact on its processing properties. In this study, the effect of multiple-frequency ultrasound combined with transglutaminase treatment on the fun...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-03-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417723000299 |
| _version_ | 1797867687772160000 |
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| author | Aijun Li Zehang Guo Zhirong Wang Qingqing Yang Leyan Wen Xuwen Xiang Jianquan Kan |
| author_facet | Aijun Li Zehang Guo Zhirong Wang Qingqing Yang Leyan Wen Xuwen Xiang Jianquan Kan |
| author_sort | Aijun Li |
| collection | DOAJ |
| description | Qingke protein rich in restricted amino acids such as lysine, while the uncoordination of ratio of glutenin and gliadin in Qingke protein has a negative impact on its processing properties. In this study, the effect of multiple-frequency ultrasound combined with transglutaminase treatment on the functional and structural properties of Qingke protein and its application in noodle manufacture were investigated. The results showed that compared with the control, ultrasound-assisted transglutaminase dual modification significantly increased the water and oil holding capacity, apparent viscosity, foaming ability, and emulsifying activity index of Qingke protein, which exhibited a higher storage modulus G' (P < 0.05). Meanwhile, ultrasound combined with transglutaminase treatment enhanced the cross-linking degree of Qingke protein (P < 0.05), as shown by decreased free amino group and free sulfhydryl group contents, and increased disulfide bond content. Moreover, after the ultrasound-assisted transglutaminase dual modification treatment, the fluorescence intensity, the contents of α-helix and random coil in the secondary structure of Qingke protein significantly decreased, while the β-sheet content increased (P < 0.05) compared with control. SDS-PAGE results showed that the bands of Qingke protein treated by ultrasound combined with transglutaminase became unclear. Furthermore, the quality of Qingke noodles made with Qingke powder (140 g/kg dual modified Qingke protein mixed with 860 g/kg extracted Qingke starch) and wheat gluten 60–70 g/kg was similar to that of wheat noodles. In summary, multiple-frequency ultrasound combined with transglutaminase dual modification can significantly improve the physicochemical properties of Qingke protein and the modified Qingke proteins can be used as novel ingredients for Qingke noodles. |
| first_indexed | 2024-04-09T23:44:08Z |
| format | Article |
| id | doaj.art-c3a01da3bbc94b8c9a6b6cb030327ae0 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-04-09T23:44:08Z |
| publishDate | 2023-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-c3a01da3bbc94b8c9a6b6cb030327ae02023-03-18T04:40:31ZengElsevierUltrasonics Sonochemistry1350-41772023-03-0194106317Effect of multiple-frequency ultrasound-assisted transglutaminase dual modification on the structural, functional characteristics and application of Qingke proteinAijun Li0Zehang Guo1Zhirong Wang2Qingqing Yang3Leyan Wen4Xuwen Xiang5Jianquan Kan6College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR ChinaCollege of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, PR ChinaCollege of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR ChinaCollege of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR ChinaCollege of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR ChinaCollege of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Corresponding author at: No. 2 Tiansheng Road, Beibei District, Chongqing 400715, PR China.Qingke protein rich in restricted amino acids such as lysine, while the uncoordination of ratio of glutenin and gliadin in Qingke protein has a negative impact on its processing properties. In this study, the effect of multiple-frequency ultrasound combined with transglutaminase treatment on the functional and structural properties of Qingke protein and its application in noodle manufacture were investigated. The results showed that compared with the control, ultrasound-assisted transglutaminase dual modification significantly increased the water and oil holding capacity, apparent viscosity, foaming ability, and emulsifying activity index of Qingke protein, which exhibited a higher storage modulus G' (P < 0.05). Meanwhile, ultrasound combined with transglutaminase treatment enhanced the cross-linking degree of Qingke protein (P < 0.05), as shown by decreased free amino group and free sulfhydryl group contents, and increased disulfide bond content. Moreover, after the ultrasound-assisted transglutaminase dual modification treatment, the fluorescence intensity, the contents of α-helix and random coil in the secondary structure of Qingke protein significantly decreased, while the β-sheet content increased (P < 0.05) compared with control. SDS-PAGE results showed that the bands of Qingke protein treated by ultrasound combined with transglutaminase became unclear. Furthermore, the quality of Qingke noodles made with Qingke powder (140 g/kg dual modified Qingke protein mixed with 860 g/kg extracted Qingke starch) and wheat gluten 60–70 g/kg was similar to that of wheat noodles. In summary, multiple-frequency ultrasound combined with transglutaminase dual modification can significantly improve the physicochemical properties of Qingke protein and the modified Qingke proteins can be used as novel ingredients for Qingke noodles.http://www.sciencedirect.com/science/article/pii/S1350417723000299Qingke proteinModificationFunctional propertiesApplicationQingke noodles |
| spellingShingle | Aijun Li Zehang Guo Zhirong Wang Qingqing Yang Leyan Wen Xuwen Xiang Jianquan Kan Effect of multiple-frequency ultrasound-assisted transglutaminase dual modification on the structural, functional characteristics and application of Qingke protein Ultrasonics Sonochemistry Qingke protein Modification Functional properties Application Qingke noodles |
| title | Effect of multiple-frequency ultrasound-assisted transglutaminase dual modification on the structural, functional characteristics and application of Qingke protein |
| title_full | Effect of multiple-frequency ultrasound-assisted transglutaminase dual modification on the structural, functional characteristics and application of Qingke protein |
| title_fullStr | Effect of multiple-frequency ultrasound-assisted transglutaminase dual modification on the structural, functional characteristics and application of Qingke protein |
| title_full_unstemmed | Effect of multiple-frequency ultrasound-assisted transglutaminase dual modification on the structural, functional characteristics and application of Qingke protein |
| title_short | Effect of multiple-frequency ultrasound-assisted transglutaminase dual modification on the structural, functional characteristics and application of Qingke protein |
| title_sort | effect of multiple frequency ultrasound assisted transglutaminase dual modification on the structural functional characteristics and application of qingke protein |
| topic | Qingke protein Modification Functional properties Application Qingke noodles |
| url | http://www.sciencedirect.com/science/article/pii/S1350417723000299 |
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