Effect of combined pH-Shifting and high-intensity ultrasound treatment on the structural, functional, and foaming properties of Tenebrio Molitor Protein

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-12 DOI:10.1016/j.foodhyd.2025.111384

Dongjie Huang , Wenyuan Zhang , Yiyan Liu , Jingkai Zhang , Yang Jiang , Qingrong Huang , Dapeng Li

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Abstract

With the development of the food industry and the increasing variety of emerging foods, the foaming properties of proteins have gained attention in the production of blowing agents. As a novel source of protein supplementation, insect protein has recently garnered widespread interest for its applications in food. However, Tenebrio Molitor Protein (TMP) has not been utilized in the production of aerated foods due to its inherently poor water-air interfacial properties. To improve the foaming properties of TMP, a combined modification treatment involving extreme pH-shifting and high-intensity ultrasound (HIUS) was applied. The results showed that under highly alkaline conditions, TMP is more susceptible to the effects of HIUS. Under these conditions, protein molecules unfold, and the cavitation effect of ultrasound disrupts numerous non-covalent bonds, leading to the dissociation of a significant number of soluble aggregates. This reduces the particle size of the protein, exposes hydrophobic groups, enhances surface hydrophobicity, and increases the free sulfhydryl content. Additionally, the secondary and tertiary structures of TMP were altered by the modification treatment: the content of α-helices increased, while the contents of β-turns and β-sheets decreased. These structural changes enhanced proteins' interfacial properties at the water-air interface, enabling the modified protein (UTMP-12) to achieve excellent foaming properties. This study provides a new approach for the application of TMP in aerated food products.

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ph转移和高强度超声联合处理对黄粉虫蛋白结构、功能和发泡性能的影响

随着食品工业的发展和新兴食品品种的不断增多，蛋白质的发泡特性在发泡剂的生产中受到越来越多的关注。昆虫蛋白作为一种新的蛋白质补充来源，近年来在食品中的应用引起了人们的广泛关注。然而，tenbrio Molitor蛋白（TMP）由于其固有的较差的水-空气界面特性，尚未被用于生产加气食品。为了改善TMP的发泡性能，采用了极端ph位移和高强度超声（HIUS）联合改性处理。结果表明，在高碱性条件下，TMP更易受到HIUS的影响。在这些条件下，蛋白质分子展开，超声波的空化效应破坏了许多非共价键，导致大量可溶性聚集体解离。这减少了蛋白质的粒径，暴露了疏水性基团，增强了表面疏水性，并增加了游离巯基含量。此外，改性处理还改变了TMP的二级和三级结构：α-螺旋含量增加，β-弯和β-片含量减少。这些结构变化增强了蛋白质在水-空气界面的界面性能，使修饰蛋白（UTMP-12）获得了优异的发泡性能。本研究为TMP在充气食品中的应用提供了一条新的途径。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.