Effect of ultrasonic pretreatment on the emulsion rheological properties and interface protein structure of epigallocatechin-3-gallate and rice bran protein complex

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成果类型：

期刊论文

作者：

Li, Helin;Liu, Yu;Tan, Haitong;Wu, Xiaojuan;Wu, Wei

通讯作者：

Wei Wu

作者机构：

[Tan, Haitong; Liu, Yu; Wu, Xiaojuan; Li, Helin] Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China

[Wu, Wei] Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China. Electronic address: foodwuwei@126.com

通讯机构：

[Wei Wu] F

Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China

语种：

英文

关键词：

Emulsion rheological properties;Epigallocatechin-3-gallate;Interface protein structure;Rice bran protein;Ultrasonic pretreatment

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2025

卷：

463

期：

Pt 3

页码：

141406

DOI：

10.1016/j.foodchem.2024.141406

基金类别：

CRediT authorship contribution statement Helin Li: Writing – original draft, Visualization, Methodology, Formal analysis, Conceptualization. Yu Liu: Writing – review & editing, Supervision, Investigation, Formal analysis, Conceptualization. Haitong Tan: Writing – review & editing, Supervision, Conceptualization. Xiaojuan Wu: Writing – review & editing, Supervision. Wei Wu: Writing – review & editing, Supervision, Resources, Project administration, acquisition, Conceptualization.

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

The effect of ultrasonic pretreatment on the emulsion rheological properties and the structural characteristics of interface-adsorbed protein (IAP) and interface-unabsorbed protein (IUP) of rice bran protein and epigallocatechin-3-gallate complex (RBP-EGCG) were studied. Compared to RBP-EGCG without ultrasonic pretreatment, appropriate ultrasonic pretreatment (ultrasonic power was 425W) enhanced the IAP trypsin sensitivity (from 3.20 to 3.73), increased the IUP surface hydrophobicity (from 12.59 to 20.87), and decreased the ζ-potential (from -...

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Effect of ultrasonic pretreatment on the emulsion rheological properties and interface protein structure of epigallocatechin-3-gallate and rice bran protein complex

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