Effects of ultrasound-induced structural modifications on the emulsifying properties of Tenebrio molitor proteins

IF 8.7 1区化学 Q1 ACOUSTICS

Ultrasonics Sonochemistry Pub Date : 2025-04-14 DOI:10.1016/j.ultsonch.2025.107354

Yun Jae Jang , Hyeong Do Kim , Yu Ji Ye , Ming Kong , Woo Su Lim , Min Hyeock Lee

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Abstract

Ultrasonication has emerged as a promising technique for modifying physicochemical properties of proteins, enhancing their functionality in food applications. This study evaluated the effects of ultrasonic treatment on the structural and functional properties of mealworm-derived proteins (MPs) and their potential as emulsifiers. Dynamic light scattering revealed a significant reduction in MP particle size from 3464.3 nm (untreated) to 115.5 nm (30 min sonication), along with increased zeta potential, indicating improved colloidal stability. Sonication enhanced oil-holding capacity and solubility, suggesting improved interfacial adsorption and emulsification. Circular dichroism and FT-IR spectroscopy confirmed structural modifications, including increased α-helix content and enhanced hydrogen bonding interactions. Free sulfhydryl content and surface hydrophobicity analyses indicated ultrasound-induced unfolding, exposing functional groups that contribute to emulsifying properties. Sonicated MPs demonstrated superior emulsion stability under varying temperature, pH, and ionic conditions. Furthermore, digestibility analysis showed improved gastric digestion (72.7 % to 82.8 %) and enhanced lipid digestion in the small intestine (36.2 % to 47.9 %), suggesting greater bioavailability. These physicochemical modifications highlight the feasibility of using sonicated MP as natural emulsifiers with enhanced functionality. This study underscores their potential in food formulations, particularly for nutritionally fortified emulsions, contributing to sustainable and functional food ingredient development.

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超声波诱导的结构修饰对褐飞虱蛋白质乳化特性的影响

超声波处理已成为改变蛋白质理化性质、提高其在食品应用中的功能性的一种有前途的技术。本研究评估了超声波处理对黄粉虫衍生蛋白质（MPs）结构和功能特性的影响及其作为乳化剂的潜力。动态光散射显示，MP 的粒径从 3464.3 nm（未处理）显著减小到 115.5 nm（超声处理 30 分钟），同时 ZETA 电位增加，表明胶体稳定性得到改善。超声处理提高了持油量和溶解度，表明界面吸附和乳化作用得到了改善。圆二色性和傅立叶变换红外光谱证实了结构的改变，包括α-螺旋含量的增加和氢键相互作用的增强。游离巯基含量和表面疏水性分析表明，超声诱导解折，暴露出有助于乳化特性的官能团。经超声处理的 MPs 在不同温度、pH 值和离子条件下均表现出卓越的乳化稳定性。此外，消化率分析表明，胃消化率提高（72.7% 至 82.8%），小肠脂质消化率提高（36.2% 至 47.9%），这表明生物利用率更高。这些理化改性凸显了将声化 MP 用作功能增强型天然乳化剂的可行性。这项研究强调了它们在食品配方中的潜力，特别是在营养强化乳剂中的潜力，有助于可持续和功能性食品配料的开发。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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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.