Effect of Ultrasonic Treatment on Structure and Functional Properties of Red Bean Protein-Lutein Complexes

被引：0

作者：

Du C. ^{[1
]}

Yin H. ^{[1
]}

Zhao C. ^{[1
]}

Xu X. ^{[1
]}

Cao Y. ^{[1
]}

Wu Y. ^{[1
]}

Zhang H. ^{[1
]}

Liu J. ^{[1
]}

机构：

[1] National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun

来源：

Shipin Kexue/Food Science | 2020年 / 41卷 / 11期

关键词：

Functional properties; Lutein; Red bean protein; Structure; Ultrasonic;

D O I：

10.7506/spkx1002-6630-20190612-133

中图分类号：

学科分类号：

摘要：

Ultrasonic treatment was used to promote the formation of complexes between red bean protein and lutein, and their structural and functional properties were measured and analyzed to explore the relationship between improvements in the functional properties and structural changes. The maximum binding rate between red bean protein and lutein was obtained by ultrasonic treatment at 240 W for 10 min. Thermal properties and Fourier transform infrared spectroscopy indicated the formation of red bean protein-lutein complexes, which reduced the surface hydrophobicity and free sulfhydryl content. Appropriate ultrasonic treatment reversed the decrease in both parameters and decreased the peak temperature and thermal enthalpy. The α-helix structure of the complexes was transformed into random coils under ultrasonic treatment, thus resulting in a looser and disordered structure, which might be related to the improved functional properties of the protein.Combination with lutein increased the solubility of red bean protein, but did not significantly change its emulsifying capacity, emulsion stability, foaming capacity and foam stability (P > 0.05). Ultrasonic treatment further increased the solubility of the complexes, and enhanced their emulsifying capacity, emulsion stability and foaming capacity. The most significant improvement was achieved by ultrasonic treatment at 240 W for 10 min. However, ultrasonic treatment had no significant effect on the foam stability of the complexes. © 2020, China Food Publishing Company. All right reserved.

引用

页码：104 / 112

页数：8

共 26 条

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