Effect of ultrasound on the functional properties and structural changes of chicken liver insoluble proteins isolated by isoelectric solubilization/precipitation

IF 8.7 1区化学 Q1 ACOUSTICS Ultrasonics Sonochemistry Pub Date : 2024-11-19 DOI:10.1016/j.ultsonch.2024.107165

Rongrong Mao , Guoyuan Xiong , Haibo Zheng , Jun Qi , Chunhui Zhang

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Abstract

The studies investigated the effects of different ultrasonic powers (180, 360 and 540 W) on the functional properties and structural changes of chicken liver insoluble proteins (CLIPs) isolated by isoelectric solubilization/precipitation (ISP) (with alkaline solubilization at pH 11.0 and pH 12.0 respectively, and acid precipitation at pH 5.5). Results indicated that ultrasonic significantly increased the solubility of ISP-isolated CLIPs, and narrowed the particle size distribution of D₃,₂ and D₄,₃ (P < 0.05). The highest solubility was observed at pH 11.0 and 360 W ultrasound treatment, reaching 77.26 %. The ultrasonic with 360 W exhibited higher shear stress and apparent viscosity. Spectroscopy revealed that compared to without ultrasonic treatment, there was an increase in β-sheet and random curling content accompanied by a decrease in β-turn and α-helix structure when ultrasonication. Ultrasound altered the tyrosine hydrophobic residues to be exposed to the surface of the ISP-isolated CLIPs, thus improving the hydrophilicity. Overall, ultrasound combined with ISP treatment effectively improved the functional properties of CLIPs, and it might be a potential, safe and efficient method for improving the processing properties and broadening the application of insoluble animal-derived proteins.

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超声波对等电位溶解/沉淀法分离的鸡肝不溶性蛋白质的功能特性和结构变化的影响

研究探讨了不同超声功率（180、360 和 540 W）对等电溶解/沉淀法（ISP）分离的鸡肝不溶性蛋白（CLIPs）（分别在 pH 11.0 和 pH 12.0 下进行碱溶解，在 pH 5.5 下进行酸沉淀）的功能特性和结构变化的影响。结果表明，超声波能显著提高 ISP 分离出的 CLIP 的溶解度，并缩小 D3,2 和 D4,3 的粒度分布（P <0.05）。在 pH 值为 11.0、超声处理功率为 360 W 时，溶解度最高，达到 77.26%。360 瓦的超声波具有更高的剪切应力和表观粘度。光谱分析显示，与不使用超声波处理相比，超声波处理时β-片状结构和无规卷曲结构含量增加，而β-匝状结构和α-螺旋结构含量减少。超声改变了酪氨酸疏水残基，使其暴露于 ISP 分离的 CLIPs 表面，从而提高了亲水性。总之，超声结合ISP处理可有效改善CLIPs的功能特性，它可能是一种潜在的、安全的、高效的方法，可用于改善不溶性动物源性蛋白质的加工性能并拓宽其应用领域。

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来源期刊

Ultrasonics Sonochemistry 化学-化学综合

CiteScore

15.80

自引率

11.90%

发文量

361

审稿时长

59 days

期刊介绍： Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels. Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.