Interaction Between Chlorogenic Acid and Wheat Protein Under Ultrasonic Environment
In order to investigate the effect of adding chlorogenic acid on the properties and structure of wheat protein under ultrasound environment,the wheat protein chlorogenic acid complex was treated with ultrasound to analyze the changes in its physicochemical properties such as solubility,water holding capacity,characterize its crystal structure and observe its particle morphology.The results showed that the ultrasonication improved the solubility,water holding capacity,oil holding capacity,foaming capacity,and β-folding proportion of the wheat protein,but reduced the foam stability,irregular curl,the proportion of β-turn and crystallinity,in addition,there is no significant change in emulsification.As the amount of chlorogenic acid added increases,the solubility,foaming ability,and β-folding ratio,crystallinity first decreases and then increases,oil retention,emulsification,foam stability,irregular curl,the proportion of β-turn first increase and then decrease,and the water holding capacity gradually decreases.When the addition of chlorogenic acid reached 75％,the four characteristic diffraction peaks of wheat protein basically disappeared,and many new narrow and sharp diffraction peaks appeared.Scanning electron microscopy observed small particle size spherical polymers.Based on the comprehensive analysis,under ultrasonic environment,chlorogenic acid can combine with wheat protein through non covalent bond such as hydrogen bonding,hydrophobic hydration or hydrophobic interaction,or form small spherical polymers with wheat protein through covalent bond,thus leading to structural changes in wheat protein and affecting its functional properties.
万方数据
维普
