TY - JOUR
T1 - Effects of single- and dual-frequency ultrasound on the functionality of egg white protein
AU - Jun, Sun
AU - Yaoyao, Mu
AU - Hui, Jing
AU - Obadi, Mohammed
AU - Zhongwei, Chen
AU - Bin, Xu
N1 - Publisher Copyright:
© 2020 Elsevier Ltd
PY - 2020/7
Y1 - 2020/7
N2 - The effects of high-power ultrasound (HP-US) treatment with different frequencies, temperatures, and durations on the physicochemical and structural properties of untreated and HP-US-treated egg white protein (EWP) were evaluated. Results indicated that the solubility of EWP was significantly improved after HP-US treatment, especially under the continuous dual frequency of 20/40 kHz. The foaming capacity of the EWP also depended on the treatment frequency, temperature, and duration, and foaming stability increased considerably in the HP-US-treated EWP compared with the untreated one. The particle size of the HP-US-treated EWP greatly decreased compared with that of untreated EWP. Results of low-field nuclear magnetic resonance analysis indicated that more water molecules were trapped in the EWP gel structure as free water after HP-US treatment. Therefore, the green technology of HP-US treatment can improve the physicochemical properties of EWP because of its sonochemical effect on the molecular conformation of EWP.
AB - The effects of high-power ultrasound (HP-US) treatment with different frequencies, temperatures, and durations on the physicochemical and structural properties of untreated and HP-US-treated egg white protein (EWP) were evaluated. Results indicated that the solubility of EWP was significantly improved after HP-US treatment, especially under the continuous dual frequency of 20/40 kHz. The foaming capacity of the EWP also depended on the treatment frequency, temperature, and duration, and foaming stability increased considerably in the HP-US-treated EWP compared with the untreated one. The particle size of the HP-US-treated EWP greatly decreased compared with that of untreated EWP. Results of low-field nuclear magnetic resonance analysis indicated that more water molecules were trapped in the EWP gel structure as free water after HP-US treatment. Therefore, the green technology of HP-US treatment can improve the physicochemical properties of EWP because of its sonochemical effect on the molecular conformation of EWP.
KW - Egg white protein
KW - Physicochemical properties
KW - Secondary structure
KW - Ultrasound frequency
UR - http://www.scopus.com/inward/record.url?scp=85077803901&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2020.109902
DO - 10.1016/j.jfoodeng.2020.109902
M3 - 文章
AN - SCOPUS:85077803901
SN - 0260-8774
VL - 277
JO - Journal of Food Engineering
JF - Journal of Food Engineering
M1 - 109902
ER -