Effect of ultrasound combined with TGase-type glycation on the structure, physicochemical, and functional properties of casein hydrolysate

IF 8.7 1区化学 Q1 ACOUSTICS

Ultrasonics Sonochemistry Pub Date : 2025-03-23 DOI:10.1016/j.ultsonch.2025.107323

Huimin Wang , Yujun Jiang , Jia Shi

{"title":"Effect of ultrasound combined with TGase-type glycation on the structure, physicochemical, and functional properties of casein hydrolysate","authors":"Huimin Wang , Yujun Jiang , Jia Shi","doi":"10.1016/j.ultsonch.2025.107323","DOIUrl":null,"url":null,"abstract":"<div><div>This study investigated the effects of transglutaminase (TGase)-type glycation combined with ultrasound treatment on the structure, physicochemical properties, and functional properties of casein hydrolysate (CH). The results showed that TGase-type glycation and ultrasound treatment changed the secondary structure and reduced the fluorescence intensity of CH. Structural analysis revealed the intermolecular covalent interactions between oligochitosan and CH, confirming the occurrence of TGase-type glycation. The microstructure indicated that after 200 W sonication treatment, the structure of glycated CH was expanded and the molecular flexibility was enhanced. In addition, glycated CH treated with ultrasound treatment exhibited superior solubility, foaming capacity, antioxidant activity, and thermal stability. This study provides new insights into the combination of TGase-type glycation and ultrasound treatment, which may improve the function of casein and further increase its application in the food industry.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"116 ","pages":"Article 107323"},"PeriodicalIF":8.7000,"publicationDate":"2025-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Ultrasonics Sonochemistry","FirstCategoryId":"92","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1350417725001026","RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ACOUSTICS","Score":null,"Total":0}

引用次数: 0

Abstract

This study investigated the effects of transglutaminase (TGase)-type glycation combined with ultrasound treatment on the structure, physicochemical properties, and functional properties of casein hydrolysate (CH). The results showed that TGase-type glycation and ultrasound treatment changed the secondary structure and reduced the fluorescence intensity of CH. Structural analysis revealed the intermolecular covalent interactions between oligochitosan and CH, confirming the occurrence of TGase-type glycation. The microstructure indicated that after 200 W sonication treatment, the structure of glycated CH was expanded and the molecular flexibility was enhanced. In addition, glycated CH treated with ultrasound treatment exhibited superior solubility, foaming capacity, antioxidant activity, and thermal stability. This study provides new insights into the combination of TGase-type glycation and ultrasound treatment, which may improve the function of casein and further increase its application in the food industry.

Abstract Image

查看原文本刊更多论文

本研究探讨了转谷氨酰胺酶（TGase）型糖化结合超声处理对酪蛋白水解物（CH）的结构、理化性质和功能特性的影响。结果表明，TGase 型糖化和超声处理改变了 CH 的二级结构，降低了其荧光强度。结构分析表明，低聚壳聚糖与 CH 之间存在分子间共价作用，证实了 TGase 型糖化的发生。微观结构表明，经过 200 W 超声处理后，糖化 CH 的结构得到扩展，分子柔韧性增强。此外，经超声处理的糖化 CH 在溶解性、发泡能力、抗氧化活性和热稳定性方面都表现出了优异的性能。本研究为 TGase 型糖化与超声处理的结合提供了新的见解，这可能会改善酪蛋白的功能，并进一步提高其在食品工业中的应用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Ultrasonics Sonochemistry 化学-化学综合

CiteScore

15.80

自引率

11.90%

发文量

361

审稿时长

59 days

期刊介绍： Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels. Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.