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Published on: February 10, 2018
Exploring the influences of ultrasound-assisted glycosylated modification on chickpea protein isolate: insights into
Changsheng Chen1, Kangyu Xie1, Yating Zhao1
1School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang 832000, China.
Abstract:
Chickpea protein isolate (CPI) offers advantages such as low allergenicity, high digestibility, and a balanced essential amino acid profile, making it a promising dietary protein. However, its relatively poor emulsifying properties in its natural form limit its application in the food industry. Therefore, this study prepared protein-polysaccharide conjugates by heating CPI and citrus pectin (CP) aqueous dispersion under different ultrasonic pre-treatment (UP) at 200 W, 400 W, and 600 W. Results confirmed that the formation of CPI-CP covalent conjugates through analyses of grafting degree, intermediates, browning intensity, and SDS-PAGE. Ultrasonic treatment at 400 W enhanced the conjugates' surface hydrophobicity (H0), free sulfhydryl (-SH) content, particle size, and emulsifying properties. Notably, moderate ultrasonic pre-treatment (400 W) could enhance interfacial adsorption capacity and interfacial interactions of prepared CPI-CP conjugate products at the oil-water interface. Collectively, these findings elucidated the positive role of ultrasound pretreatment in the preparation of CPI-CP conjugates with high interfacial performances, highlighting the potential application value of UP in the preparation of CPI-CP glycosylation products.
