Effect of ultrasonic treatment on sensitization and structure of whey protein
The effect of ultrasonic treatment duration on the sensitization and structure of whey protein was investigated by subjecting it to different ultrasonic time intervals.Under constant conditions of ultrasonic power and intermittent ratio,varying durations of ultrasonic treatment were ap-plied.The allergen binding ability was assessed using an indirect competitive ELISA method.The spatial structure and surface hydrophobicity of whey protein were analyzed through UV spectrum,Fourier transform infrared spectrum,and fluorescence spectrum measurements.Additionally,the microstructure of whey protein was examined using scanning electron microscopy.Results demonstrated a significant reduction in sensitization after ultrasonic treatment,with the lowest observed at 10 minutes post-treatment.As the duration of ultrasound increased,the protein structure e-longated,UV absorption intensity and endogenous fluorescence intensity heightened,surface hydrophobicity intensified,α-helical and irregular curl content increased while free thiol content rose but disulfide bond content decreased.Alterations in the spatial structure induced by ultrasound treatment may be attributed as the primary cause for reduced sensitization,has theoretical value in whey protein desensitization studies.
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