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Effect of ultrasound pretreatment complex glycation on the structure and functional activity of phycocyanin modified by mannose

文献类型：期刊论文

作者Tian, Hongye1; Zhang, Zhong1; Ning, Fangjian2; Li, Wenjun3; Sun, Xiaolin1; Yang, Xingbin1; Luo, Liping2
刊名LWT-FOOD SCIENCE AND TECHNOLOGY
出版日期2023-10-01
卷号188页码:11
关键词Phycocyanin Glycation Ultrasound Structure Function
ISSN号0023-6438
DOI10.1016/j.lwt.2023.115390
通讯作者Zhang, Zhong(zzhang@snnu.edu.cn) ; Luo, Liping(lluo2@126.com)
英文摘要Food processing is often destructive to active nutrients, thus limiting the application range of bioactive phycocyanin (PC). In this study, ultrasound pretreatment complex glycation was used to modify PC, and the changes in structural characteristics, fluorescence properties, and functional activities before and after processing were further discussed. The results showed that the properties of ultrasound pretreatment can significantly accelerate the glycation process. Compared with the glycation-modified PC (MPC), the ultrasound pretreatment complex glycation-modified PC (UMPC) had higher free sulfhydryl content and surface hydrophobicity, resulting in better surface properties, which were reflected in the foaming and emulsifying properties. Fourier transform infrared spectroscopy, circular dichroism spectroscopy, and fluorescence spectroscopy verified that UMPC had more alpha-helix structures and better fluorescence properties. free radical scavenging experiments also demonstrated its stronger antioxidant activity. In addition, the properties of UMPC showed a trend of increasing and then decreasing with the rise in ultrasound power, with the best at 200 W for 15 min. Overall, ultrasound pretreatment complex glycation is an ideal means of protein modification, which can improve modification efficiency and functional activity, broaden the application range of PC in the food industry, and make a new attempt to protect its biological activity.
WOS关键词FT-IR SPECTROSCOPY ; MAILLARD REACTION ; SODIUM CASEINATE ; PROTEINS ; FLUORESCENCE ; MILK
WOS研究方向Food Science & Technology
语种英语
WOS记录号WOS:001104302400001
资助机构National Key Research and Development Program of China ; National Natural Science Foundation of China ; Open Project of China Food Flavor and Nutrition Health Innovation Center ; Fundamental Research Fund of the Central University ; Xi'an Advanced Manufacturing Technology and Key Project
源URL[http://ir.yic.ac.cn/handle/133337/36658]  
专题海岸带生物学与生物资源利用重点实验室
烟台海岸带研究所_海岸带生物学与生物资源利用所重点实验室
通讯作者Zhang, Zhong; Luo, Liping
作者单位1.Shaanxi Normal Univ, Engn Res Ctr High Value Utilizat Western Fruit Res, Shaanxi Engn Lab Food Green Proc & Safety Control, Shaanxi Key Lab Hazard Factors Assessment Proc & S, Xian 710119, Shaanxi, Peoples R China
2.Beijing Technol & Business Univ, China Food Flavor & Nutr Hlth Innovat Ctr, Beijing 100080, Peoples R China
3.Chinese Acad Sci, Yantai Inst Coastal Zone Res, Yantai 264003, Shandong, Peoples R China
推荐引用方式
GB/T 7714		 Tian, Hongye,Zhang, Zhong,Ning, Fangjian,et al. Effect of ultrasound pretreatment complex glycation on the structure and functional activity of phycocyanin modified by mannose[J]. LWT-FOOD SCIENCE AND TECHNOLOGY,2023,188:11.
APA Tian, Hongye.,Zhang, Zhong.,Ning, Fangjian.,Li, Wenjun.,Sun, Xiaolin.,...&Luo, Liping.(2023).Effect of ultrasound pretreatment complex glycation on the structure and functional activity of phycocyanin modified by mannose.LWT-FOOD SCIENCE AND TECHNOLOGY,188,11.
MLA Tian, Hongye,et al."Effect of ultrasound pretreatment complex glycation on the structure and functional activity of phycocyanin modified by mannose".LWT-FOOD SCIENCE AND TECHNOLOGY 188(2023):11.

入库方式： OAI收割

来源：烟台海岸带研究所

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