Effect of Ultrasonic-Assisted Thermal Treatment on the Structure and Solubility of Rapeseed Protein
The effects of ultrasound(200,400 and 600 W)-assisted thermal treatment(25,60 and 90 ℃)on the structure and solubility of rapeseed protein were investigated.For the individual thermal treatment groups,as the heating temperature increased,protein aggregation occurred.The particle size increased from 1 188.18 to 5 630.00 nm.The solubility decreased from 8.6％to 5.6％and the absolute value of the zeta potential decreased.This was accompanied by a conformational transition from an ordered to a disordered state.After the combined ultrasonic-thermal treatment,the spatial structure of protein molecules was unfolded,thus resulting in the breaking of peptide bonds and the exposure of hydrophobic groups.Compared with the 25 ℃ treatment,its combination with 600 W ultrasonication promoted the breakdown of protein aggregates and reduced the particle size to 1 155.27 nm,leading to the exposure of more polar groups,increased amounts of charged residues,increased surface hydrophobicity,mutual transformation of secondary structures,and a significant improvement in protein solubility(up to 57.31％).The results of this study provide a scientific basis for research on combined modifications and solubility regulation of rapeseed protein.
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维普
