Ultrasound-induced modifications in structure, antioxidant activity and functionality of whey protein isolate-propolis polyphenol conjugates

被引：0

作者：

Li, Shanshan ^{[1
]}

Peng, Shiqin ^{[1
,3
]}

Wei, Lin ^{[1
]}

Li, Jingyan ^{[1
]}

Lu, Yuanyuan ^{[1
]}

Ma, Xiaobin ^{[2
]}

Hu, Fuliang ^{[1
]}

机构：

[1] College of Animal Sciences, Zhejiang University, Hangzhou

[2] School of Food and Nutritional Sciences, University College Cork, Cork

[3] Key Laboratory of Biology and Cultivation of Chinese Herbal Medicines, Ministry of Agriculture and Rural Affairs, Institute of Chinese Herbal Medicines, Hubei Academy of Agricultural Sciences, Enshi

来源：

Food Chemistry | 2025年 / 492卷

基金：

中国国家自然科学基金;

关键词：

Antioxidant activity; Free radical conjugation; Functional property; Polyphenol; Structure; Ultrasound; Whey protein isolate;

D O I：

10.1016/j.foodchem.2025.145596

中图分类号：

学科分类号：

摘要：

In this study, whey protein isolate was conjugated with polyphenols via free radical reactions, using ultrasound treatment to enhance the bio-functional properties of the resulting conjugates. Ultrasound at 270 W for 20 min significantly improved the degree of conjugation compared to the traditional free radical method, as evidenced by higher levels of total phenolic and flavonoid content. Structural analysis revealed that the conjugates produced with ultrasound exhibited reduced α-helix content but increased β-turn and random coil structures, along with enhanced fluorescence intensity and surface hydrophobicity. Furthermore, the incorporation of ultrasound in the conjugation process significantly enhanced antioxidant activity and functional properties (p < 0.05), including thermostability, water solubility and emulsifying stability. These results highlight the potential of ultrasound-assisted conjugation to enhance protein-polyphenol interactions, opening new possibilities for applications in the food industry. © 2025 The Authors

引用

共 59 条

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