Effects of Dual-Frequency Ultrasonic Treatment on Functional and Cryoprotective Properties of Soy Protein Isolate–Curcumin Complexes

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food and Bioprocess Technology Pub Date : 2024-07-03 DOI:10.1007/s11947-024-03497-8
Yang Meng, Yinlan Wang, Yu Zhang, Chuanming Huan, Sumin Gao, Xiangren Meng, Hengpeng Wang
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Abstract

The present study investigated the effects of dual-frequency ultrasonic treatment on the functionality of soy protein isolate–curcumin complexes and their cryoprotective properties for beef myofibrillar protein (MP) gel. Control groups were created using pure soy protein isolate (SPI) or SPI-curcumin (SPI-CUR) complex without ultrasonic treatment. Subsequently, SPI underwent modification with various dual-frequency ultrasound frequencies (20/40, 25/40, 28/40 kHz, 15 min, 20 °C) and was then mixed with curcumin (CUR) to fabricate the USP1-CUR, USP2-CUR, and USP3-CUR complexes. Results showed that the USP1-CUR complex achieved the highest encapsulation efficiency (88.41%), loading amount (141.45 µg mg−1 SPI) of curcumin, resulting in the enhancement of emulsifying ability index (19.54 m2 g−1) and ABTS scavenging capacity (87.59%), along with improved storage stability, thermal stability, and bioavailability. This finding was corroborated by the cohesive “cluster-like” arrangement and the robust binding between SPI and CUR observed in the USP1-CUR complex through SEM. Moreover, FTIR and XRD analyses elucidated that the interaction between CUR and SPI primarily involves hydrogen bonding and hydrophobic interactions. Furthermore, the incorporation of the USP1-CUR complex exhibited efficient cryoprotection for the MP gel, as evidenced by decreased thawing loss and carbonyl content, enhanced texture properties, and a dense network structure observed throughout freeze-thaw cycles. Molecular docking analysis further demonstrated that incorporating the USP1-CUR complex into MP facilitated the formation of strong hydrogen bonding interactions between curcumin and proteins. In conclusion, SPI subjected to rational dual-frequency ultrasound can improve the delivery efficiency of CUR and provide valuable insights for utilizing the functional complex of plant proteins and polyphenols to reduce freeze-thaw damage in meat production.

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双频超声波处理对大豆蛋白异构体-姜黄素复合物功能和低温保护特性的影响
本研究探讨了双频超声波处理对大豆分离蛋白-姜黄素复合物的功能性及其对牛肉肌纤维蛋白(MP)凝胶的低温保护特性的影响。对照组使用未经超声波处理的纯大豆分离蛋白(SPI)或 SPI-姜黄素(SPI-CUR)复合物。随后,用不同的双频超声频率(20/40、25/40、28/40 kHz,15 分钟,20 °C)对 SPI 进行改性,然后与姜黄素(CUR)混合,制成 USP1-CUR、USP2-CUR 和 USP3-CUR 复合物。结果表明,USP1-CUR 复合物的封装效率(88.41%)和姜黄素负载量(141.45 µg mg-1 SPI)最高,从而提高了乳化能力指数(19.54 m2 g-1)和 ABTS 清除能力(87.59%),并改善了储存稳定性、热稳定性和生物利用度。通过扫描电镜在 USP1-CUR 复合物中观察到的 "簇状 "内聚排列以及 SPI 和 CUR 之间的牢固结合也证实了这一发现。此外,傅立叶变换红外光谱和 XRD 分析表明,CUR 和 SPI 之间的相互作用主要涉及氢键和疏水相互作用。此外,USP1-CUR 复合物的加入为 MP 凝胶提供了有效的低温保护,这体现在解冻损失和羰基含量的降低、质地特性的增强以及在冻融循环中观察到的致密网络结构。分子对接分析进一步证明,在 MP 中加入 USP1-CUR 复合物有助于姜黄素与蛋白质之间形成强大的氢键相互作用。总之,通过合理的双频超声波进行 SPI 可提高姜黄素的输送效率,并为利用植物蛋白和多酚的功能复合物减少肉类生产中的冻融损伤提供了宝贵的见解。
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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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