Stability andin vitrosimulated release characteristics of ultrasonically modified soybean lipophilic protein emulsion

Abstract

Ultrasonically modified soybean lipophilic protein has improved solubility and emulsifying properties, which are advantageous for preparing emulsions that improve the bioavailability of vitamin E while protecting its biological activity.

Effect of ultrasonic pretreatment on the emulsification properties of Clanis Bilineata Tingtauica Mell protein

“…The decrease in emulsifying activity was attributed to protein aggregation caused by excessive ultrasound. This result was similar to soybean protein [26] .…”

Ultrasound-driven modification of brewer’s spent grain protein hydrolysates with yeast growth and fermentation-promoting activity

“…4, compared with other protein hydrolysates, UBPH-4 presented the lowest content of α-helix and the highest content of random coil, which is consistent with the results of FTIR. This further demonstrated that ultrasound pretreatment disrupted connections among local sequences of amino acids, resulting in the disaggregation of the BSGP structure (Li et al, 2020). Consequently, ultrasound stimulated the exposure of BSGP to Alcalase, facilitating the conversion of hydrolysate, which agreed with the DH analysis (Fig.…”

Sonochemical effects on fabrication, characterization and antioxidant activities of β-lactoglobulin-chlorogenic acid conjugates

“…Ultrasonication is a powerful physical method that can affect the intramolecular bonds of proteins, and even disrupt their molecular structures [13] , [14] . Li et al [15] found that the ultrasonic treatment could denature the soybean prolipoprotein but with significantly improved solubility in water under certain conditions due to its cavitation and mechanical effects, which was confirmed by circular dichroism (CD) analysis for the changes of the secondary and tertiary structures of the protein. Wu et al [16] studied the effects of ultrasonication on the physicochemical properties of whey protease, and found a higher degree of hydrolysis of whey protein after the treatment, indicating that the ultrasonic treatment could be applied to facilitate the breakdown of whey proteins for other applications, such as development of novel functional foods.…”